Oven-dried cupuaçu and bacuri fruit pulps as amazonian food resources

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dc.creatorAnna Paula Pereira Barbosa-Carvalho
dc.creatorRosinelson da Silva Pena
dc.creatorRenan Campos Chisté
dc.date.accessioned2025-09-05T21:49:35Z
dc.date.accessioned2025-09-08T23:54:04Z
dc.date.available2025-09-05T21:49:35Z
dc.date.issued2024-10-25
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.3390/resources13110153
dc.identifier.issn20799276
dc.identifier.urihttps://hdl.handle.net/1843/84963
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectCupuaçu
dc.subjectBacuri
dc.subjectPolpa
dc.subject.otherTheobroma grandiflorum
dc.subject.otherPlatonia insignis
dc.subject.otherCinética de secagem
dc.subject.otherCompostos bioativos
dc.subject.otherHigroscopicidade
dc.titleOven-dried cupuaçu and bacuri fruit pulps as amazonian food resources
dc.typeArtigo de periódico
local.citation.epage19
local.citation.issue11
local.citation.spage1
local.citation.volume13
local.description.resumoThe Amazon is one of the largest and most diverse biomes on the planet. Cupuaçu (Theobroma grandiflorum (Willd. ex Spreng.) Schum) and bacuri (Platonia insignis Mart.) are Amazonian fruit species appreciated for their sensory characteristics and promising availability of bioactive compounds. However, high moisture levels (>80%) make these pulps susceptible to deterioration during storage. In this study, the oven-drying process was monitored to produce dry and more stable pulps. The process was monitored at 40 °C, 55 °C and 70 °C, and the bioactive compounds and antioxidant capacity were determined as quality indicators. In general, drying at 70 °C for 340 min produced dried cupuaçu and bacuri pulps with high levels of total phenolic compounds: 288 and 652 mg gallic acid equivalents/100 g, respectively. The hygroscopic evaluation suggested that both of the dried pulps should be stored at a relative humidity of <40% to avoid rapid water adsorption and it is advised to carry out the oven-drying process until up to 12% moisture is reached for cupuaçu and 9% for bacuri to avoid unnecessary energy consumption. Thus, this study expands the potential of bacuri and cupuaçu pulps for application in food industries, contributing to the economic and social development of the Amazon region.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2079-9276/13/11/153

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