文章基本信息

标题：Phytochemical and technological characterization of canistel dehydrated pulp: a new potential food ingredient
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作者：Fernando Antônio Anjo ; Bianka Rocha Saraiva ; Camilla Yara Langer Ogawa 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：1
页码：1-11
DOI：10.33448/rsd-v10i1.11577
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Canistel (Pouteria campechiana (Kunth) Baehni) is a tropical fruit with a yellow pulp due to the presence of carotenoids, which may be interesting for application by the food industry. The aim of this research was to analyze the phytochemical and technological characteristic of dehydrated canistel pulp by thermal dehydration and freeze-drying techniques. Test for antioxidant activities (DPPH and ABTS radical scavenging; ferric reducing antioxidant power - FRAP), total polyphenols, flavonoids, carotenoids content (UV-Vis, FTIR and Raman spectroscopy), color, and hygroscopic properties were performed. The freeze-dried sample showed a higher carotenoids concentration, more intense coloring and better hydration properties than the thermally dehydrated sample. Functional groups such as water, carotenoids, primary and secondary amides, aldehydes groups, phenolic acids, aromatic rings, cellulose, polysaccharides and niacin were identified by FTIR in both samples. Ingredient obtained by freeze drying showed better technological characteristics, allowing its use by the food industry.