Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh)
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- 作者：Alice Fujita ; K谩tia Borges ; Roberta Correia ; Bernadette Dora Gombossy de Melo Franco ; Maria In茅s Genovese
- 关键词：Phenolics ; Spouted bed drying ; Freeze-drying ; Antioxidant capacity ; Antimicrobial activity ; Camu-camu
- 刊名：Food Research International
- 出版年：November, 2013
- 年：2013
- 卷：54
- 期：1
- 页码：495-500
- 全文大小：321 K
文摘
Camu-camu (Myrciaria dubia Mc. Vaugh) has promising perspectives for agro industrial purposes mainly due to the functional potential. This works deals with the impact of spouted bed drying on bioactive compounds, antioxidant and antimicrobial activities, having the fresh and freeze-dried fruit pulp as references. Commercial camu-camu pulp was spouted bed dried at selected temperatures with different maltodextrin concentrations (carrier agent). The fruit powders were compared in relation to color, in vitro antioxidant capacity, total phenolics, ascorbic acid and proanthocyanidin contents. The spouted bed drying of the pulp led to significant losses, in the order ascorbic acid (45-64%) > total phenolics (33-42%) > proanthocyanidins (16-18%), and freeze-drying better preserved antioxidant capacity (74 to 87%) compared to spouted bed drying (29 to 78%). Freeze-dried powder was classified as active, and spouted bed powders as partially active, against S. aureus. Despite of losses caused by drying, camu-camu powders still represent excellent sources of bioactive compounds with great potential for use as new bioactive ingredients.