Influência do processo de secagem convectiva no teor de antocianinas, compostos fenólicos totais, capacidade antimicrobiana e antioxidante em morangos (Fragaria annanasa var. San Andrea)
DOI:
https://doi.org/10.33414/rtyc.48.56-72.2023Palavras-chave:
morangos, secos, corantes, antocianinas, DPPH, CPTResumo
O morango (Fragaria ananassa) possui compostos bioativos de interesse nutricional e alta atividade antioxidante, o que confere importantes benefícios à saúde humana. No entanto, são produtos altamente perecíveis. O objetivo deste trabalho foi desidratar morangos por secagem convectiva, para prolongar sua vida útil. Foram testadas três temperaturas do ar de secagem: 60º, 70º e 80 ºC e velocidade de 0,7 m/s. Para caracterizar as farinhas obtidas foram mensurados a cor, a capacidade antimicrobiana e antioxidante, o teor de antocianinas e de compostos fenólicos totais (CPT) em extratos hidroalcoólicos, gerados por agitação. A farinha de morango obtida preservou ou aumentou o teor de CPT e a capacidade antioxidante, principalmente quando a matéria-prima foi desidratada a 70 ºC. O teor de antocianinas diminuiu e a cor também foi modificada. Foi evidenciado o potencial das farinhas de morango para sua utilização como ingrediente em formulação de alimentos, devido às suas contribuições de compostos bioativos.
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Copyright (c) 2023 Julia Luisetti, María Florencia Balzarini, María Agustina Reinheimer, Fernando Stoppani, María Cristina Ciappini
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