Investigation of the mineral profile, structural and thermal properties of blends of trapiá powder with tropical fruits
Trapiá is widely distributed throughout Brazilian territory and in Latin American countries, yet its commercial potential is overlooked due to insuficiente knowledge of its bioactive properties and a lack of studies on pulp processing. Aiming to enhance the value of Trapiá by improving its nutraceut...
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Elsevier
2024-12-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266683352400203X |
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| author | Henrique Valentim Moura Rossana Maria Feitosa de Figueirêdo Alexandre José de Melo Queiroz Eugênia Telis de Vilela Silva Aline Priscila de França Silva Inácia dos Santos Moreira Raniza de Oliveira Carvalho Yaroslávia Ferreira Paiva Francislaine Suelia dos Santos Josivanda Palmeira Gomes Wilton Pereira da Silva Ana Paula Trindade Rocha Maria Laiza dos Santos da Mota Antônio Gilson Barbosa de Lima Dermeval Araújo Furtado |
| author_facet | Henrique Valentim Moura Rossana Maria Feitosa de Figueirêdo Alexandre José de Melo Queiroz Eugênia Telis de Vilela Silva Aline Priscila de França Silva Inácia dos Santos Moreira Raniza de Oliveira Carvalho Yaroslávia Ferreira Paiva Francislaine Suelia dos Santos Josivanda Palmeira Gomes Wilton Pereira da Silva Ana Paula Trindade Rocha Maria Laiza dos Santos da Mota Antônio Gilson Barbosa de Lima Dermeval Araújo Furtado |
| author_sort | Henrique Valentim Moura |
| collection | DOAJ |
| description | Trapiá is widely distributed throughout Brazilian territory and in Latin American countries, yet its commercial potential is overlooked due to insuficiente knowledge of its bioactive properties and a lack of studies on pulp processing. Aiming to enhance the value of Trapiá by improving its nutraceutical properties through the incorporation of minerals, vitamins, and the popularity of tropical fruits, this study investigated the mineral potential, structural properties, and thermal characteristics of mixtures of trapiá pulp with orange, lemon, and pineapple pulps, which were converted into powders through spray drying and freeze-drying. The powders were evaluated for their mineral profile; structural properties were assessed through scanning electron microscopy (SEM), crystallinity was determined by X-ray diffraction (XRD), and the analysis of absorption spectroscopy in the infrared region (FTIR). Finally, the thermal profile was evaluated using thermogravimetry (TG/DTG). The trapiá powders combined with orange, lemon, and pineapple were found to be sources of magnesium and potassium, with appreciable levels of calcium. The powders containing lemon also provided copper, while those mixed with pineapple were sources of manganese. SEM images revealed spherical particles with smooth surfaces in the powders obtained from spray drying, whereas the freeze-dried powders exhibited larger particle sizes with irregular dimensions and rough surfaces. The thermogravimetric analysis demonstrated that the powders possessed high thermal stability, making them suitable for use in the food industry. The data from this study indicate that these powders are promising for use in various industrial formulations, characterized by their high mineral content and notable thermal stability. |
| format | Article |
| id | doaj-art-5c934bfc6ec941efb40e2a6912c5c883 |
| institution | OA Journals |
| issn | 2666-8335 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-5c934bfc6ec941efb40e2a6912c5c8832025-08-20T01:58:00ZengElsevierFuture Foods2666-83352024-12-011010049910.1016/j.fufo.2024.100499Investigation of the mineral profile, structural and thermal properties of blends of trapiá powder with tropical fruitsHenrique Valentim Moura0Rossana Maria Feitosa de Figueirêdo1Alexandre José de Melo Queiroz2Eugênia Telis de Vilela Silva3Aline Priscila de França Silva4Inácia dos Santos Moreira5Raniza de Oliveira Carvalho6Yaroslávia Ferreira Paiva7Francislaine Suelia dos Santos8Josivanda Palmeira Gomes9Wilton Pereira da Silva10Ana Paula Trindade Rocha11Maria Laiza dos Santos da Mota12Antônio Gilson Barbosa de Lima13Dermeval Araújo Furtado14Department of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, Brazil; Corresponding author at: Department of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, Brazil.Department of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilDepartment of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilDepartment of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilDepartment of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilNational Semiarid Institute- INSA, Campina Grande 58434-700, BrazilDepartment of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilDepartment of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilDepartment of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilDepartment of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilDepartment of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilDepartment of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilDepartment of Food Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilScience and Technology Center, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilDepartment of Agricultural Engineering, Federal University of Campina Grande-UFCG, Campina Grande 58429-900, BrazilTrapiá is widely distributed throughout Brazilian territory and in Latin American countries, yet its commercial potential is overlooked due to insuficiente knowledge of its bioactive properties and a lack of studies on pulp processing. Aiming to enhance the value of Trapiá by improving its nutraceutical properties through the incorporation of minerals, vitamins, and the popularity of tropical fruits, this study investigated the mineral potential, structural properties, and thermal characteristics of mixtures of trapiá pulp with orange, lemon, and pineapple pulps, which were converted into powders through spray drying and freeze-drying. The powders were evaluated for their mineral profile; structural properties were assessed through scanning electron microscopy (SEM), crystallinity was determined by X-ray diffraction (XRD), and the analysis of absorption spectroscopy in the infrared region (FTIR). Finally, the thermal profile was evaluated using thermogravimetry (TG/DTG). The trapiá powders combined with orange, lemon, and pineapple were found to be sources of magnesium and potassium, with appreciable levels of calcium. The powders containing lemon also provided copper, while those mixed with pineapple were sources of manganese. SEM images revealed spherical particles with smooth surfaces in the powders obtained from spray drying, whereas the freeze-dried powders exhibited larger particle sizes with irregular dimensions and rough surfaces. The thermogravimetric analysis demonstrated that the powders possessed high thermal stability, making them suitable for use in the food industry. The data from this study indicate that these powders are promising for use in various industrial formulations, characterized by their high mineral content and notable thermal stability.http://www.sciencedirect.com/science/article/pii/S266683352400203XCrataeva tapia l.Spray dryingLyophilizationSEMThermogravimetry |
| spellingShingle | Henrique Valentim Moura Rossana Maria Feitosa de Figueirêdo Alexandre José de Melo Queiroz Eugênia Telis de Vilela Silva Aline Priscila de França Silva Inácia dos Santos Moreira Raniza de Oliveira Carvalho Yaroslávia Ferreira Paiva Francislaine Suelia dos Santos Josivanda Palmeira Gomes Wilton Pereira da Silva Ana Paula Trindade Rocha Maria Laiza dos Santos da Mota Antônio Gilson Barbosa de Lima Dermeval Araújo Furtado Investigation of the mineral profile, structural and thermal properties of blends of trapiá powder with tropical fruits Future Foods Crataeva tapia l. Spray drying Lyophilization SEM Thermogravimetry |
| title | Investigation of the mineral profile, structural and thermal properties of blends of trapiá powder with tropical fruits |
| title_full | Investigation of the mineral profile, structural and thermal properties of blends of trapiá powder with tropical fruits |
| title_fullStr | Investigation of the mineral profile, structural and thermal properties of blends of trapiá powder with tropical fruits |
| title_full_unstemmed | Investigation of the mineral profile, structural and thermal properties of blends of trapiá powder with tropical fruits |
| title_short | Investigation of the mineral profile, structural and thermal properties of blends of trapiá powder with tropical fruits |
| title_sort | investigation of the mineral profile structural and thermal properties of blends of trapia powder with tropical fruits |
| topic | Crataeva tapia l. Spray drying Lyophilization SEM Thermogravimetry |
| url | http://www.sciencedirect.com/science/article/pii/S266683352400203X |
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