Secagem em leito de espuma e liofilização do extrato aquoso de mamão papaia (Carica papaya L.) : avaliação físico-química e estabilidade dos produtos obtidos

• Ano de defesa: 2018
• Autor(a) principal: Silva, Natássia Guimarães da
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; BR; Mestrado em Ciência e Tecnologia de Alimentos; Centro de Ciências Agrárias e Engenharias; UFES; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Papaya; Drying; Storage stability; Estabilidade ao armazenamento; Mamão; Secagem; Calor - Armazenamento; Ciência e Tecnologia de Alimentos; 664
• Link de acesso: http://repositorio.ufes.br/handle/10/10136

Papaya (Carica papaya L.) has a smooth bark with no external staining, with a thick pulp of orange-red color. Papaya is a source of vitamin C, calcium, potassium, magnesium and carotenoids, such as ß-carotene, ß-cryptoxanthin, lycopene, lutein and zeaxanthin. The aim of this work was to evaluate the effects of foam mat drying and freeze-drying on the physicochemical and stability properties of the papaya extract (Carica papaya L.). For this purpose, an aqueous extract of papaya of two carrier agents: Capsul® and maltodextrin, both with 30% concentration were prepared. The powders were prepared using foam mat and freeze-drying techniques, and were characterized in relation to the physicochemical characteristics (Aw, moisture content, solubility, hygroscopicity, phenolic compounds, antioxidant capacity and MEV) and stored for 60 days at 25° C. After determination of soluble solids content, moisture content and titratable acidity, it was observed that papaya pulp was suitable for use in processing and for consumption. The aqueous extract of papaya was considered a potential source of natural antioxidants for the human diet. The Page model was the best that fit the experimental data on foam mat drying kinetics. Considering the factors studied (carrier agents and temperatures), in the foam mat drying, by the simultaneous optimization of the response variables, the drying air temperature of 60 °C and the use of maltodextrin as agent were recommended. In relation to the comparative study of drying techniques (freeze-drying and foam mat drying) and carrier agents (maltodextrin and Capsul®), the use of maltodextrin agent and the foam mat technique is recommended for the drying of the papaya aqueous extract, based on its lower hygroscopicity, higher carotenoid content, lower cost and shorter process time. From the photomicrographs, it can be observed that the foam mat drying resulted in a non-homogeneous product form and in the particle size for the samples evaluated. For the freeze-dried powders, it was observed that the particles had different sizes and did not present well-defined shapes. It can be observed that the Aw, for both techniques and agents, were low, with values between 0.438 and 0.470 after 60 days of storage. It was observed that the half-life time of carotenoids when compared to phenolic compounds was lower. The color parameters (L *, a * and b *) presented half-life time over 60 days. An alternative to minimize carotenoid loss, which is of great importance, would be to use the lowest storage temperatures.