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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dc.contributor.authorFujita, Alice
dc.contributor.authorBorges, Kátia
dc.contributor.authorCorreia, Roberta Targino Pinto
dc.contributor.authorFranco, Bernadette Dora Gombossy de Melo
dc.contributor.authorGenovese, Maria Inés
dc.date.accessioned2021-12-16T16:38:21Z
dc.date.available2021-12-16T16:38:21Z
dc.date.issued2013-11
dc.description.resumoCamu-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.pt_BR
dc.identifier.citationFUJITA, Alice; BORGES, Kátia; CORREIA, Roberta Targino Pinto; FRANCO, Bernadette Dora Gombossy de Melo; GENOVESE, Maria Inés. Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh). Food Research International, v. 54, p. 495-500, 2013. Disponível em: https://www.sciencedirect.com/science/article/pii/S0963996913003918?via%3Dihub. Acesso em: 19 nov. 2021. DOI: https://doi.org/10.1016/j.foodres.2013.07.025pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2013.07.025
dc.identifier.issn0963-9969
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/45405
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.rightsAttribution 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/*
dc.subjectPhenolicspt_BR
dc.subjectSpouted bed dryingpt_BR
dc.subjectFreeze-dryingpt_BR
dc.subjectAntioxidant capacitypt_BR
dc.subjectAntimicrobial activitypt_BR
dc.subjectCamu-camupt_BR
dc.titleImpact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh)pt_BR
dc.typearticlept_BR

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