Influence of pretreatment with ethanol and drying temperature on physicochemical and antioxidant properties of white and red pulp pitayas dried in foam mat

dc.creatorAraújo, Cintia da Silva
dc.creatorCorrêa, Jefferson Luiz Gomes
dc.creatorDev, Satyanarayan
dc.creatorMacedo, Leandro Levate
dc.creatorVimercati, Wallaf Costa
dc.creatorOliveira, Cassiano Rodrigues de
dc.creatorPio, Leila Aparecida Salles
dc.date2021-08-30T17:38:08Z
dc.date2021-08-30T17:38:08Z
dc.date2020-09
dc.date.accessioned2023-09-28T20:07:39Z
dc.date.available2023-09-28T20:07:39Z
dc.identifierARAÚJO, C. da S. et al. Influence of pretreatment with ethanol and drying temperature on physicochemical and antioxidant properties of white and red pulp pitayas dried in foam mat. Drying Technology, [S. I.], 2020. DOI: 10.1080/07373937.2020.1809446.
dc.identifierhttps://doi.org/10.1080/07373937.2020.1809446
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/47992
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9045097
dc.descriptionPitaya is a perishable fruit with a high content of bioactive compounds. This study aimed to evaluate the influence of ethanol pretreatment (95% dripped on the surface of the foam at a rate of 0.05 mL.cm−2) and temperature (50 and 70 °C) on moisture content, water activity, solubility, color, ascorbic acid, antioxidant capacity (DPPH and FRAP) e betanin and betaxanthin retention of white and red pitaya powdered pulps and to determine an optimal process condition. Pretreatment and higher temperature resulted in increased solubility and antioxidant capacity of powdered pulps. The total color difference was influenced by pretreatment and drying temperature, but in different ways according to the variety. In the pretreated red pulp powders, 70 °C resulted in higher retention of ascorbic acid and 50 °C resulted in increased retention of betanins and betaxanthins. The optimal treatment for white and red pulps was the use of pretreatment and a temperature of 70 °C.
dc.languageen
dc.publisherTaylor & Francis Group
dc.rightsrestrictAccess
dc.sourceDrying Technology - An International Journal
dc.subjectDragon fruit
dc.subjectFoam mat drying
dc.subjectAscorbic acid
dc.subjectAntioxidant capacity
dc.subjectBetalains
dc.subjectPitaia
dc.subjectSecagem em leito de espumas
dc.subjectÁcido ascórbico
dc.subjectCapacidade antioxidante
dc.subjectBetalaína
dc.titleInfluence of pretreatment with ethanol and drying temperature on physicochemical and antioxidant properties of white and red pulp pitayas dried in foam mat
dc.typeArtigo


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