Determinação da melhor condição de armazenamento de suco misto de umbu e acerola atomizado

Abstract

The umbu (Spondias tuberosa Arr. Cam.) and the acerola (Malpighia emarginata D.C.) are tropical fruits very appreciated and consumed in the in natura form. They are fruits that demand research, mainly due to their high degree of perishability, in this way, it becomes necessary to use methods in order to extend their lives on the shelf, providing a more satisfactory use through aggregation of value. The spray drying is a viable process and has been used in the field of food technology in the production of fruit pulp powder. This study aimed to determine the best condition of water activity and time for the storage of mixed juice of umbu and atomized acerola in order to remain favorable its physicochemical characteristics and its bioactive compounds. To obtain the of mixed juice of umbu and atomized acerola, a Mini Spray Dryer spray model MSD 1.0 from Labmaq of Brazil was used, which operated with an inlet temperature of 110 ° C, a liquid flow rate of 0.84 L / h and a 10% for maltodextrin 10 DE as the carrier agent. Samples were stored over a period of 90 days in saturated solutions whose water activities were 0.11 (lithium chloride); 0.23 (potassium acetate); 0.34 (magnesium chloride) at 25 ± 1 ° C. At the end of the study, the lowest changes in moisture, water activity, pH, ascorbic acid and total phenolics occurred in solutions saturated with aw 0.11 (lithium chloride) and 0.23 (potassium acetate) for 90 days of storage.