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Effects of dehydration methods on quality characteristics of yellow passion fruit co‐products
Author(s) -
Silva Neiton C,
Duarte Claudio R,
Barrozo Marcos AS
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8344
Subject(s) - dehydration , passiflora , passion fruit , pectin , chemistry , ascorbic acid , food science , raw material , water content , moisture , botany , organic chemistry , biochemistry , biology , geotechnical engineering , engineering
BACKGROUND The production and processing of fruits generate a large amount of residues, which are usually disposed of or under‐used, representing losses of raw material and energy. The present paper investigates the effect of four dehydration techniques (convective, infrared, microwave and freeze‐drying) on yellow passion fruit ( Passiflora edulis f. flavicarpa ) co‐products and the influence of the main variables on moisture removal and bioactive compounds. The compounds analyzed were total phenolics, total flavonoids, ascorbic acid and pectin. RESULTS The content of phenolics and flavonoids increased after dehydration in all techniques investigated and the process temperatures directly affected the ascorbic acid content. Microwave dehydration showed the best results for most bioactive compounds analyzed, if performed in suitable process conditions. However, the highest levels of pectin content were obtained by freeze‐drying and convective dehydration. CONCLUSION This study reinforces the importance of the adequate use of passion fruit co‐products due to the high levels of bioactive compounds in this material. Microwave dehydration presented the best results, which indicates the potential use of this technique for a better exploitation of fruit co‐products. Larger quantities of pectin were extracted from samples dehydrated through methodologies with long‐time process and low temperatures, such as convective drying and freeze‐drying. © 2017 Society of Chemical Industry