Effects of freeze-drying and powder storage time on preservation of bioactive compounds and antioxidant activity of mixed pineapple (Ananas comosus) and acerola (Malpighia emarginata) pulps
-
Ana Cristina Freitas de Oliveira Meira
,
Adriany Aparecida Roquini Lima
Abstract
Pineapple has high emulsifying capacity and acerola has high healthy bioactive compound levels. The mixture of these fruits can be used in the preparation of functional powdered beverages through freeze-drying. Physicochemical, rheological, thermal and colorimetric parameters and bioactive compounds were measured and the microstructures of the powders were visualized by scanning electron microscopy. The freeze-dried pulps had an attractive color, high hygroscopicity (>27 g/100 g), low water activity (≤0.334 ± 0.009), glass transition temperature ranging from 1.46 to 3.89 °C and microstructure strongly porous. Both fresh and rehydrated mixed pulps showed the rheological behavior of a non-Newtonian pseudoplastic fluid. The pineapple pulp:acerola pulp ratio influenced significantly the variables analyzed. Higher contents of bioactive compounds (ascorbic acid, total phenolic, anthocyanin, antioxidant activity) after freeze-drying and storage were obtained increasing concentrations of acerola. Under the storage conditions used, no synergistic effect that allow to control of ratio among fruit pulps that better preserving the powder nutritional properties.
Funding source: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Award Identifier / Grant number: 001
Funding source: Conselho Nacional de Desenvolvimento Científico e Tecnológico
Award Identifier / Grant number: 308911/2021-0
Funding source: Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Award Identifier / Grant number: APQ-01805-21
Acknowledgments
The authors thank the financial support of FAPEMIG – Brazil (Fundação de Amparo à pesquisa do Estado de Minas Gerais – Grant number: APQ-01805-21), CNPq – Brazil (Conselho Nacional de Desenvolvimento Científico e Tecnológico- Grant number: 308911/2021–0), and CAPES – Brazil (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior). The authors would also like to thank the Central of Analysis and Chemical Prospecting and the Laboratory of Electronic Microscopy and Ultrastructural Analysis of the Federal University of Lavras, as well as Finep, Fapemig, Capes and CNPq for supplying the equipment and technical support for experiments involving Fourier transform infrared spectroscopy and thermal analysis (DSC and TGA), and electron microscopy analysis, respectively.
-
Research ethics: Not applicable.
-
Informed consent: Not applicable.
-
Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission.
-
Use of Large Language Models, AI and Machine Learning Tools: None declared.
-
Conflict of interest: The authors state no conflict of interest.
-
Research funding: This work was financial supported by the FAPEMIG – Brazil (Fundação de Amparo à pesquisa do Estado de Minas Gerais – Grant number: APQ-01805-21), CNPq – Brazil (Conselho Nacional de Desenvolvimento Científico e Tecnológico – Grant number: 308911/2021–0), and CAPES – Brazil (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Financial Code 01).
-
Data availability: The raw data can be obtained on request from the corresponding author.
References
1. Marques, LG, Ferreira, MC, Freire, JT. Freeze-drying of acerola (Malpighia glabra L.). Chem Eng Process Process Intensif 2007;46:451–7. https://doi.org/10.1016/j.cep.2006.04.011.Suche in Google Scholar
2. Mercali, GD, Sarkis, JR, Jaeschke, DP, Tessaro, IC, Marczak, LDF. Physical properties of acerola and blueberry pulps. J Food Eng 2011;106:283–9. https://doi.org/10.1016/j.jfoodeng.2011.05.010.Suche in Google Scholar
3. Belwal, T, Devkota, HP, Hassan, HA, Ahluwalia, S, Ramadan, MF, Mocan, A, et al.. Phytopharmacology of acerola (malpighia spp.) and its potential as functional food. Trends Food Sci Technol 2018;74:99–106. https://doi.org/10.1016/j.tifs.2018.01.014.Suche in Google Scholar
4. Marques, LG, Prado, MM, Freire, JT. Rehydration characteristics of freeze-dried tropical fruits. LWT 2009;42:1232–7. https://doi.org/10.1016/j.lwt.2009.02.012.Suche in Google Scholar
5. Sarabo, Z, Hanafi, N, Rosli, MA, Rashid, SNA, Mohd Ropi, NA, Hasham, R, et al.. Effect of different pre-treatments on the physicochemical properties of freeze-dried Ananas comosus L. Mater Today Proc 2019;42:229–33. https://doi.org/10.1016/j.matpr.2020.11.971.Suche in Google Scholar
6. Marques, LG, Silveira, AM, Freire, JT. Freeze-drying characteristics of tropical fruits. Dry Technol 2006;24:457–63. https://doi.org/10.1080/07373930600611919.Suche in Google Scholar
7. Silva Junior, M, Silva, N, Ribeiro, C, Verissimo, C, Rocha, AP, Grosso, C, et al.. Impact of different drying methods on the acerola-ceriguela mixed pulp: physicochemical characteristics, bioactive compounds, and sensory attributes. J Food Qual 2022;2022. https://doi.org/10.1155/2022/7107107.Suche in Google Scholar
8. Paz, M, Gúllon, P, Barroso, MF, Carvalho, AP, Domingues, VF, Gomes, AM, et al.. Brazilian fruit pulps as functional foods and additives: evaluation of bioactive compounds. Food Chem 2015;172:462–8. https://doi.org/10.1016/j.foodchem.2014.09.102.Suche in Google Scholar PubMed
9. Chotiko, A, Sathivel, S. Effects of enzymatically-extracted purple rice bran fiber as a protectant of L. plantarum NRRL B-4496 during freezing, freeze drying, and storage. LWT 2014;59:59–64. https://doi.org/10.1016/j.lwt.2014.05.056.Suche in Google Scholar
10. Cai, YZ, Corke, H. Production and properties of spray-dried amaranthus betacyanin pigments. J Food Sci 2000;65:1248–52. https://doi.org/10.1111/j.1365-2621.2000.tb10273.x.Suche in Google Scholar
11. AOAC, - Association of Official Analytical Chemists. Off Methods Anal AOAC Int (OMA) 2006.Suche in Google Scholar
12. Lutz, IA. Métodos físicos-quimicos para análise de alimentos, 4th ed. Instituto Adolfo Lutz, São Paulo; 2008.Suche in Google Scholar
13. Telis, VRN, Sobral, PJA. Glass transitions and state diagram for freeze-dried pineapple. LWT 2001;34:199–205. https://doi.org/10.1006/fstl.2000.0685.Suche in Google Scholar
14. Steffe, JF. Rheological methods in food process engineering, 2nd ed. Freeman Press, Michigan; 1996.Suche in Google Scholar
15. Barcia, MT, Pertuzatti, PB, Jacques, AC, Godoy, HT, Zambiazi, R. Bioactive compounds, antioxidant activity and percent composition of jambolão fruits (Syzygium cumini). Nat Prod J 2012;2:129–38. https://doi.org/10.2174/2210315511202020129.Suche in Google Scholar
16. Strohecker, R, Henning, HM. Análises de vitaminas: métodos comprovados, 1st ed. Madrid: Editora Paz Montalvo; 1967.Suche in Google Scholar
17. Zitha, EZM, Araújo, ABS, Machado, PS, Elias, HHS, Carvalho, EEN, Vilas Boas, EVB. Impact of processing and packages on bioactive compounds and antioxidant activity of mangaba jelly. Food Sci Technol 2022;42. https://doi.org/10.1590/fst.28221.Suche in Google Scholar
18. Prieto, P, Pineda, M, Aguilar, M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem 1999;269:337–41. https://doi.org/10.1006/abio.1999.4019.Suche in Google Scholar PubMed
19. Zitha, EZM, Magalhães, DS, Lago, RC, Carvalho, EEN, Pasqual, M, Vilas Boas, EVB. Changes in the bioactive compounds and antioxidant activity in red-fleshed dragon fruit during its development. Sci Hortic 2022:291. https://doi.org/10.1016/j.scienta.2021.110611.Suche in Google Scholar
20. Conceição, MC, Fernandes, TN, Resende, JV. Stability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectin. J Food Sci Technol 2016;53:2654–63. https://doi.org/10.1007/s13197-016-2237-5.Suche in Google Scholar PubMed PubMed Central
21. Silva, JDO, Santos, DEL, Abud, AKS, Oliveira, AM. Characterization of acerola (Malpighia emarginata) industrial waste as raw material for thermochemical processes. Waste Manag 2020;107:143–9. https://doi.org/10.1016/j.wasman.2020.03.037.Suche in Google Scholar PubMed
22. Osorio, C, Carriazo, JG, Barbosa, H. Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods. Quim Nova 2011;34:636–40. https://doi.org/10.1590/S0100-40422011000400016.Suche in Google Scholar
23. Bezerra, TS, Pereira, CG, Prado, MET, de Barros Vilas Boas, EV, Resende, JVd. Vilas boas EVB, resende JV, induction of crystallization influences the retention of volatile compounds in freeze-dried marolo pulp, dry. Tech 2018;36:1250–62. https://doi.org/10.1080/07373937.2017.1399275.Suche in Google Scholar
24. Matuda, TG, Hoshino, LM, Ribeiro, EP, Tadini, CC. The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. J Food Eng 2023;341:111349. https://doi.org/10.1016/j.jfoodeng.2022.111349.Suche in Google Scholar
25. Saqueti, BHF, Alves, ES, Castro, MC, Santos, PDS, Sinosaki, NBM, Senes, CER, et al.. Shelf life of bioactive compounds from acerola pulp (malpighia spp.) through freeze-drying and microencapsulation. J Braz Chem Soc 2021;32:2009–16. https://doi.org/10.21577/0103-5053.20210096.Suche in Google Scholar
26. Pereira, CG, Resende, JV, Giarola, TMO. Relationship between the thermal conductivity and rheological behavior of acerola pulp: effect of concentration and temperature. LWT 2014;58:446–53. https://doi.org/10.1016/j.lwt.2014.04.016.Suche in Google Scholar
27. Junqueira, LA, Silva, VM, Amaral, TN, Prado, MET, Resende, JV. Effects of temperature and concentration on the rheological properties of mucilage extracted from Pereskia aculeata miller. J Food Meas Char 2019;13:2549–62. https://doi.org/10.1007/s11694-019-00175-8.Suche in Google Scholar
28. Nunes, G, Duarte, CR, Barrozo, MAS. Experimental and numerical study of an alternative technique for fruit processing: rotary drum with inert bed for acerola pulp dehydration. Powder Technol 2024;433:119284. https://doi.org/10.1016/j.powtec.2023.119284.Suche in Google Scholar
29. Bertolo, MRV, Martins, VCA, Plepis, AMG, Junior, SB. Acerola (Malpighia emarginata) and açaí (Euterpe oleracea) extracts as active compounds of starch/gelatin-based solutions: rheological characterization. Colloids Surf A Physicochem Eng Asp 2023;676. https://doi.org/10.1016/j.colsurfa.2023.132288.Suche in Google Scholar
30. Lutsenko, EA, Cárcamo, JM, Golde, DW. Vitamin C prevents DNA mutation induced by oxidative stress. J Biol Chem 2002;277:16895–9. https://doi.org/10.1074/jbc.M201151200.Suche in Google Scholar PubMed
31. Athmaselvi, KA, Kumar, C, Balasubramanian, M, Roy, I. Thermal, structural, and physical properties of freeze dried tropical fruit powder. J Food Process 2014;2014:1–10. https://doi.org/10.1155/2014/524705.Suche in Google Scholar
32. Moraes, FP, Gonçalves, AC, Veríssimo Miguel, TB, Borges, KC, Correia, RTP. Freeze dried acerola (Malpighia emarginata) pulp and pomace: physicochemical attributes, phytochemical content and stability during storage. J Food Ind 2017;1:17. https://doi.org/10.5296/jfi.v1i1.11795.Suche in Google Scholar
33. Aguilar, K, Garvín, A, Ibarz, A, Augusto, PED. Ascorbic acid stability in fruit juices during thermosonication. Ultrason Sonochem 2017;37:375–81. https://doi.org/10.1016/j.ultsonch.2017.01.029.Suche in Google Scholar PubMed
© 2025 Walter de Gruyter GmbH, Berlin/Boston
