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<p>The edible flowers of <i>Clitoria ternatea</i> and <i>Malvaviscus arboreus</i>, cultivated under agroecological principles, represent promising sources of functional ingredients. This study evaluated their convective drying behavior (50–80&#xa0;°C), powder morphology, and technofunctional properties. The experiments involved convective drying under controlled airflow, with moisture ratio data fitted to mathematical models. The Page model provided the best fit (R² &gt;0.99). Thermodynamic parameters were determined to assess the energy nature of moisture diffusion, while scanning electron microscopy (SEM) characterized powder microstructure. Multivariate analysis (PCA) was applied to differentiate samples based on their physical and functional traits. <i>M. arboreus</i> required longer drying times (150–840&#xa0;min) and exhibited higher activation energy (57,753&#xa0;J mol⁻¹) than <i>C. ternatea</i> (44,806&#xa0;J mol⁻¹), indicating greater resistance to moisture transfer. Both processes were endothermic (ΔH &gt; 0) and non-spontaneous (ΔG &gt; 0). Microstructural analysis by scanning electron microscopy showed clear differences between the species. <i>C. ternatea</i> powders exhibited higher solubility (12.8%) and better flowability, making them suitable for instant food applications, while <i>M. arboreus</i> powders showed greater cohesiveness, suggesting use in structured formulations. Multivariate analysis (PCA) effectively distinguished the two species based on their physical and thermodynamic profiles. These findings demonstrate that <i>C. ternatea</i> holds stronger potential for functional powder production, whereas <i>M. arboreus</i> requires further process optimization. This work highlights the value of agroecological edible flowers as sustainable ingredients with distinct technological functionalities.</p>

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Drying behavior, powder morphology, and technofunctional properties of edible flower flours of Clitoria ternatea and Malvaviscus arboreus: a comparative study

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年2月6日

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  • Anna Izaura Balbino dos Santos,
  • Henrique Valentim Moura,
  • Monica Tejo Cavalcanti,
  • Anderson dos Santos Formiga,
  • Jorge Jacó Alves Martins,
  • Jayuri Susy Fernandes de Araújo,
  • Bruno Fonseca Feitosa,
  • Mônica Correia Gonçalves,
  • Shênia Santos Monteiro,
  • Emmanuel Moreira Pereira

摘要

The edible flowers of Clitoria ternatea and Malvaviscus arboreus, cultivated under agroecological principles, represent promising sources of functional ingredients. This study evaluated their convective drying behavior (50–80 °C), powder morphology, and technofunctional properties. The experiments involved convective drying under controlled airflow, with moisture ratio data fitted to mathematical models. The Page model provided the best fit (R² >0.99). Thermodynamic parameters were determined to assess the energy nature of moisture diffusion, while scanning electron microscopy (SEM) characterized powder microstructure. Multivariate analysis (PCA) was applied to differentiate samples based on their physical and functional traits. M. arboreus required longer drying times (150–840 min) and exhibited higher activation energy (57,753 J mol⁻¹) than C. ternatea (44,806 J mol⁻¹), indicating greater resistance to moisture transfer. Both processes were endothermic (ΔH > 0) and non-spontaneous (ΔG > 0). Microstructural analysis by scanning electron microscopy showed clear differences between the species. C. ternatea powders exhibited higher solubility (12.8%) and better flowability, making them suitable for instant food applications, while M. arboreus powders showed greater cohesiveness, suggesting use in structured formulations. Multivariate analysis (PCA) effectively distinguished the two species based on their physical and thermodynamic profiles. These findings demonstrate that C. ternatea holds stronger potential for functional powder production, whereas M. arboreus requires further process optimization. This work highlights the value of agroecological edible flowers as sustainable ingredients with distinct technological functionalities.