Advertisement

Development of dehydrated products from peach palm–tucupi blends with edible film characteristics using refractive window

  • Rebeca Desireé Sousa da Costa
  • Antonio Manoel da Cruz Rodrigues
  • João Borges Laurindo
  • Luiza Helena Meller da SilvaEmail author
Original Article
  • 53 Downloads

Abstract

This study aimed to obtain a dehydrated product with film characteristics with superior functional and technological quality, prepared from different varieties of peach palm (Bactris gasipaes) using the refractance window drying (RW) process. The experiments were carried out at 70 °C and drying was fully performed at an increasing rate. The physicochemical characteristics and mechanical, technological, and morphological properties were determined and the moisture and water activity curves of the different peach palm varieties were assessed. The dehydrated product by refractance window have good visual appearance and bright yellowish color due to the carotenoid content found in the samples used as raw material. All dehydrated products had non-homogenous microstructure, however, the products had low tensile strength, percent elongation, hygroscopicity, and water absorption and solubility, desired properties to obtain a food product. The presence of components such as proteins, lipids, and fibers had important effects on the mechanical properties of the products because the mechanical resistance of the biopolymers is influenced by the cohesion of the constituents of the polymer matrix. The production of a dehydrated product with film characteristics through the RW technique presented some advantages over conventional casting drying as such as short drying times, lower costs and without addition of plasticizers or non-food grade components. In general, the products dehydrated by RW are promising and can be consumed immediately after production as snacks or in the substitution of other ingredients, such as algae in sushi.

Keywords

Refractance window Film Bactris gasipaes Tucupi Technological properties 

Notes

Acknowledgements

The authors thank PROPESP/UFPA (Provost’s Office for Reseach and Graduate Studies of the Federal University of Pará), CNPq (National Research and Development Council, processes 308021/2015-0 and 477013/2013- 282 9), and CAPES (Coordination for the Improvement of Higher Education Personnel).

References

  1. Abonyi BI, Feng H, Tang J, Edwards CG, Chew BP, Mattinson DS, Fellman JK (2002) Quality retention in strawberry and carrot purees dried with Refractance Window system. J Food Sci 67:1052–1056CrossRefGoogle Scholar
  2. Anderson RA, Conway HF, Pfeifer VF, Griffin Junior, EL (1969) Gelatinization of corn grits by roll-and extrusion-cooking. Cereal Sci Today 14(1):4–12Google Scholar
  3. Andrade RMS, Ferreira MSL, Gonçalves ECBA (2016) Development and characterization of edible films based on fruit and vegetable residues. J Food Sci 81:412–418CrossRefGoogle Scholar
  4. A.O.A.C (1997) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, GaithersburgGoogle Scholar
  5. ASTM (1980) Standard test methods for tensile properties of thin plastic sheeting, D 882-83. Annual book of ASTM standards. American Society for Testing and Materials, ConshohockenGoogle Scholar
  6. Bakshi MS, Kaur H, Khullar P, Banipal TS, Singh N, Kaur G (2010) Biomineralization of gold nanoparticles by lysozyme and cytochrome c and their applications in protein film formation. Langmuir 26:13535–13544CrossRefGoogle Scholar
  7. Bakshi MS, Kaur H, Khullar P, Banipal TS, Kaur G, Singh N (2011) Protein films of bovine serum albumen conjugated gold nanoparticles: a synthetic route from bioconjugated nanoparticles to biodegradable protein films. J Phys Chem C 115:2982–2992CrossRefGoogle Scholar
  8. BRASIL. Ministério da saúde, Agência Nacional de Vigilância Sanitária (ANVISA), Resolução RDC n˚12 de 2 de janeiro de 2003. Regulamento Técnico sobre os padrões microbiológicos para alimentos. Diário Oficial. Brasilia, DFGoogle Scholar
  9. Cai YZ, Corke H (2000) Production and properties of spray-dried Amaranthus betacyanin pigments. J Food Sci 65:1248–1252CrossRefGoogle Scholar
  10. Caparino OA, Tang J, Nindo CI, Sablani SS, Powers JQ, Fellman JK (2012) Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder. J Food Eng 111:135–148CrossRefGoogle Scholar
  11. Carvalho JEU, De Nascimento WMO, Müller CH (2010) Abieiro. Jaboticabal Funep. SBF, 33. (Native Fruits Series, 5).http://www.bdpa.cnptia.embrapa.br/consulta/busca?b=ad%26id=853137%26biblioteca=CNPMF. Accessed 25 June 2016
  12. Chisté RC, Cohen KO (2011) Total and free cyanide content in the processing stages of tucupi. Adolfo Lutz Inst Mag 70:41–46Google Scholar
  13. Clement JC, Weber C, Van Leeuwen DM, Astorga LA, Cole HA, Aguello H (2004) Why extensive research and development did nor promote use of peach palm fruit in Latin America. Agrofor Syst 61:195–206Google Scholar
  14. Costa MJ, Cerqueira MA, Ruiz HA, Fougnies C, Richel A, Vicente A, Texeira JA, Aguedo M (2015) Use of wheat bran arabinoxylans in chitosan-based films: effect on physicochemical properties. Ind Crops Prod 66:305–311CrossRefGoogle Scholar
  15. Debeaufort F, Quezada-Gallo JA, Delporte B, Voilley A (2000) Lipid hydrophobicity and physical state effects on the properties of bilayer edible films. J Memb Scie 180 (1):47–55CrossRefGoogle Scholar
  16. Dehghani S, Hosseini SV, Regenstein JM (2018) Edible films and coatings in seafood preservation: a review. Food Chem 240:505–513CrossRefGoogle Scholar
  17. Delville J, Joly C, Dole P, Bliard C (2002) Solid state photocrosslinked starch based films: a new family of homogeneous modified starches. Carbohydr Polym 49:71–81CrossRefGoogle Scholar
  18. Ferreira VLP, Almeida TCA, Pettinelli MLCV, Silva MAAP, Chaves JBP, Barbosa EMM (2000) Análise sensorial: testes discriminativos e afetivos. Manual: série qualidade. SBCTA, CampinasGoogle Scholar
  19. Godbillot L, Dole P, Joly C, Rogé B, Mathlouthi M (2006) Analysis of water binding in starch plasticized films. Food Chem 96:380–386CrossRefGoogle Scholar
  20. Godoy HT, Rodriguez-Amaya DB (1994) Occurence of cis-Isomers of Provitamin A in Brazilian Fruits. J Agric Food Chem 42:1306–1313CrossRefGoogle Scholar
  21. Kaur H, Banipal TS, Thakur S, Bakshi MS, Kaur G, Singh N (2013) Novel biodegradable films with extraordinary tensile strength and flexibility provided by nanoparticles. ACS Sustain Chem Eng 1:127–136CrossRefGoogle Scholar
  22. Labuza TP, Ball LN (2000) Moisture sorption: Practical aspects of isotherm measurement and use, 2nd edn. American Association of Cereal Chemists Press, Saint PaulGoogle Scholar
  23. Melo Neto BA, Fernandes BS, Fornari Junior CCM, Franco M, Bonomo RCF, Almeida PFA, Valverde K (2017) PontesThermal-morphological characterisation of starch from peach-palm (Bactris Gasipaes Kunth) fruit (Pejibaye). Int J Food Prop 20(5):1007–1015CrossRefGoogle Scholar
  24. Moraes JO, Scheibe AS, Augusto B, Carciofi M, Laurindo JB (2015) Conductive drying of starch–fiber films prepared by tape casting: drying rates and film properties. LWT Food Sci Technol 64:356–366CrossRefGoogle Scholar
  25. Mora-Urpi J, Weber JC, Clement CR (1997) Peach palm. Bactris gasipaes Kunth. Promoting the conservation and use of underutilized and neglected crops, vol 20. Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, p 83Google Scholar
  26. Nindo CI, Tang J (2007) Refractance Window dehydration technology: a novel contact drying method. Dry Technol 25:37–48CrossRefGoogle Scholar
  27. Nindo CI, Sun T, Wang SW, Tang J, Powers JR (2003) Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.). LWT Food Sci Technol 36:507–516CrossRefGoogle Scholar
  28. Ochoa-Martínez CI, Quintero PT, Ayala AA, Ortiz MJ (2012) Drying characteristics of mango slices using the Refractance Window technique. J Food Eng 109:69–75CrossRefGoogle Scholar
  29. Ocoró-Zamora MU, Ayala-Aponte AA (2013) Influence of thickness on the drying of papaya puree (Carica papaya L.) through Refractance Window technology. Dyna 80(182):147–154Google Scholar
  30. Pelissari FM, Andrade-Mahecha MM, Sobral JA, Menegalli FC (2013) Comparative study on the properties of flour and starch films of plantain bananas (Musa paradisiaca). Food Hydrocoll 30:681–690CrossRefGoogle Scholar
  31. Rodriguez-Amaya DB (2001) A guide to carotenoid analysis in foods. ISLI Press, WashingtonGoogle Scholar
  32. Rojas-Garbanzo C, Pérez AM, Bustos-Carmona J, Vaillant F (2011) Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour. Food Res Int 44:2377–2384CrossRefGoogle Scholar
  33. Tontul I, Eroğlu FEE, Küçükçetin A, Topuz A (2018) Physical and microbiological properties of yoghurt powder produced by refractance window drying. Int Dairy J 85:169–176CrossRefGoogle Scholar
  34. Topuz A, Feng H, Kushad M (2009) The effects of drying method and storage oncolour characteristics of paprika. LWT Food Sci Technol 42:1667–1673CrossRefGoogle Scholar
  35. Valencia GA, Moraes ICF, Lourenço RV, Bittante AMQB, Sobral PJDA (2015) Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit. The Star. 67:163–173CrossRefGoogle Scholar
  36. Wagner LA, Warthesen JJ (1995) Stability of spray-dried encapsulated carrot carotenes. J Food Sci 60:1048–1053CrossRefGoogle Scholar
  37. Yang L, Paulson, AT (2000) Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Res Int 33(7):571–578Google Scholar
  38. Yuyama LKO (2011) Uso de frutos da pupunheira para alimentação humana. Instituto Nacional de Pesquisas da Amazônia – INPA, ManausGoogle Scholar
  39. Zotarelli MF, Carciofi BAM, Laurindo JB (2015) Effect of process variables on the drying rate of mango pulp by Refractance Window. Food Res Int 69:410–417CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Rebeca Desireé Sousa da Costa
    • 1
  • Antonio Manoel da Cruz Rodrigues
    • 1
  • João Borges Laurindo
    • 2
  • Luiza Helena Meller da Silva
    • 1
    Email author
  1. 1.Graduate Program in Food Science and Technology, Laboratory of Physical MeasurementsFederal University of ParáBelémBrazil
  2. 2.Department of Chemical Engineering and Food Engineering, Technology CenterFederal University of Santa CatarinaFlorianópolisBrazil

Personalised recommendations