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

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAraújo, Cintia da Silva-
Autor(es): dc.creatorCorrêa, Jefferson Luiz Gomes-
Autor(es): dc.creatorDev, Satyanarayan-
Autor(es): dc.creatorMacedo, Leandro Levate-
Autor(es): dc.creatorVimercati, Wallaf Costa-
Autor(es): dc.creatorOliveira, Cassiano Rodrigues de-
Autor(es): dc.creatorPio, Leila Aparecida Salles-
Data de aceite: dc.date.accessioned2026-02-09T11:23:09Z-
Data de disponibilização: dc.date.available2026-02-09T11:23:09Z-
Data de envio: dc.date.issued2021-08-30-
Data de envio: dc.date.issued2021-08-30-
Data de envio: dc.date.issued2020-09-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/47992-
Fonte completa do material: dc.identifierhttps://doi.org/10.1080/07373937.2020.1809446-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1139769-
Descrição: 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.-
Idioma: dc.languageen-
Publicador: dc.publisherTaylor & Francis Group-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceDrying Technology - An International Journal-
Palavras-chave: dc.subjectDragon fruit-
Palavras-chave: dc.subjectFoam mat drying-
Palavras-chave: dc.subjectAscorbic acid-
Palavras-chave: dc.subjectAntioxidant capacity-
Palavras-chave: dc.subjectBetalains-
Palavras-chave: dc.subjectPitaia-
Palavras-chave: dc.subjectSecagem em leito de espumas-
Palavras-chave: dc.subjectÁcido ascórbico-
Palavras-chave: dc.subjectCapacidade antioxidante-
Palavras-chave: dc.subjectBetalaína-
Título: dc.titleInfluence of pretreatment with ethanol and drying temperature on physicochemical and antioxidant properties of white and red pulp pitayas dried in foam mat-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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