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<p>The fruit of <i>Sarcomphalus joazeiro</i> (juazeiro), rich in bioactive compounds and antioxidants, has high moisture content, necessitating techniques such as drying to produce flour, extend shelf life, preserve nutrients, and facilitate its use. However, the drying temperature directly influences its quality. This study aimed to evaluate the quality of <i>S. joazeiro</i> fruit flour obtained using different processing methods and drying temperatures. A completely randomized design in a 2 × 5 factorial scheme was used, corresponding to two processing methods (pulp/peel and foam) and five drying temperatures (50, 55, 60, 65, and 70&#xa0;°C), with five replicates. Physicochemical and chemical properties, bioactive compounds, and antioxidant activities of the pulp/peel and foam flours were determined. Drying at 65&#xa0;°C for pulp/peel and 70&#xa0;°C for foam were identified as optimal conditions to maximize nutritional benefits. The flours exhibited high concentrations of ascorbic acid, with 50&#xa0;°C being the most suitable temperature for preserving this compound. Foam flour showed higher carotenoid content when dried at temperatures ranging from 60 to 70&#xa0;°C compared to pulp/peel flour. Pulp/peel flour contained more phenolic compounds, while foam flour preserved more flavonoids. Drying in a hot air oven proved effective for producing juazeiro flour, concentrating bioactive compounds. Pulp/peel flour retained more ascorbic acid, whereas foam flour had higher yield and sugar concentration.</p>

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Bioactive Compounds and Antioxidants of Sarcomphalus joazeiro Fruit Flour Under Processing Methods and Drying Temperatures

  • 期刊论文

  • 发表日期：

    2025年6月2日

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  • Jéssica Leite da Silva,
  • Marília Hortência Batista Silva Rodrigues,
  • Toshik Iarley da Silva,
  • Franciscleudo Bezerra da Costa,
  • Giuliana Naira Barros Sales,
  • Valéria Fernandes de Oliveira Sousa,
  • Ana Marinho do Nascimento,
  • Larissa Félix Macêdo,
  • Tatiana Marinho Gadelha,
  • Charlene Maria de Alcântara,
  • Osvaldo Soares da Silva

摘要

The fruit of Sarcomphalus joazeiro (juazeiro), rich in bioactive compounds and antioxidants, has high moisture content, necessitating techniques such as drying to produce flour, extend shelf life, preserve nutrients, and facilitate its use. However, the drying temperature directly influences its quality. This study aimed to evaluate the quality of S. joazeiro fruit flour obtained using different processing methods and drying temperatures. A completely randomized design in a 2 × 5 factorial scheme was used, corresponding to two processing methods (pulp/peel and foam) and five drying temperatures (50, 55, 60, 65, and 70 °C), with five replicates. Physicochemical and chemical properties, bioactive compounds, and antioxidant activities of the pulp/peel and foam flours were determined. Drying at 65 °C for pulp/peel and 70 °C for foam were identified as optimal conditions to maximize nutritional benefits. The flours exhibited high concentrations of ascorbic acid, with 50 °C being the most suitable temperature for preserving this compound. Foam flour showed higher carotenoid content when dried at temperatures ranging from 60 to 70 °C compared to pulp/peel flour. Pulp/peel flour contained more phenolic compounds, while foam flour preserved more flavonoids. Drying in a hot air oven proved effective for producing juazeiro flour, concentrating bioactive compounds. Pulp/peel flour retained more ascorbic acid, whereas foam flour had higher yield and sugar concentration.