Powdered cuxá sauce from Hibiscus sabdariffa L. leaves obtained by foam-mat drying

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidad de Antioquia UdeA-
Autor(es): dc.creatorCavalcante Neto, Adeval Alexandre-
Autor(es): dc.creatorChaux-Gutiérrez, Ana Maria-
Autor(es): dc.creatorPérez-Monterroza, Ezequiel José-
Autor(es): dc.creatorNagai, Letícia Yuri-
Autor(es): dc.creatorHuamaní-Meléndez, Víctor Justiniano-
Autor(es): dc.creatorMauro, Maria Aparecida-
Data de aceite: dc.date.accessioned2025-08-21T22:58:49Z-
Data de disponibilização: dc.date.available2025-08-21T22:58:49Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2025-04-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13197-024-06067-0-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/297862-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/297862-
Descrição: dc.descriptionCuxá, a sauce from Roselle (Hibiscus sabdariffa L.) leaves, is a traditional dish in Maranhão, Brazil. This study evaluated foam-mat drying for cuxá powder production using albumin (ALB) and an emulsifier mixture (EMB) as foaming agents. Foam characteristics, density, stability, and overrun were evaluated. The effects of ALB, EMB, and drying temperatures (60, 70, 80 °C) on drying kinetics, color, total phenolic content, and powder morphology were examined. EMB resulted in higher air incorporation compared to ALB. Increased drying temperature led to faster drying times (regardless of foaming agent) and higher effective diffusion coefficients of water (1.12 × 10–9 to 1.97 × 10–9 m2 s−1). ALB influenced cuxá powder color, reducing vividness but maintaining a hue similar to the cuxá sauce for both ALB and EMB powders. Total phenolic content ranged from 4.96 (EMB, 60 °C) to 2.46 mg g−1 (ALB, 80 °C) and decreased with higher temperatures. ALB exhibited superior phenolic compound retention (74.8–71.1%), highlighting its potential for preserving heat-sensitive compounds during drying.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences (IBILCE) São Paulo State University (Unesp), Rua Cristovão Colombo 2265, SP-
Descrição: dc.descriptionBIOALI Departamento de Alimentos Facultad de Ciencias Farmacéuticas y Alimentarias Universidad de Antioquia UdeA, Calle 70 No 52-21-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Institute of Biosciences Humanities and Exact Sciences (IBILCE) São Paulo State University (Unesp), Rua Cristovão Colombo 2265, SP-
Descrição: dc.descriptionFAPESP: 2014/11514-8-
Descrição: dc.descriptionCAPES: 557/2013-
Formato: dc.format763-772-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAlbumin-
Palavras-chave: dc.subjectColor-
Palavras-chave: dc.subjectDiffusion coefficients-
Palavras-chave: dc.subjectEmulsifiers-
Palavras-chave: dc.subjectPhenolic compounds-
Palavras-chave: dc.subjectProteins-
Título: dc.titlePowdered cuxá sauce from Hibiscus sabdariffa L. leaves obtained by foam-mat drying-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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