Using alternative osmotic agents to sucrose for osmotic dehydration of guavira (Campomanesia adamantium (Cambess.) O. Berg) peels
DOI:
https://doi.org/10.18066/revistaunivap.v32i74.4728Palavras-chave:
Industria alimentícia, Bioeconomy, Cerrado fruits, Mass transfer, Osmotic dehydration, Bioeconomia, Desidratação osmótica, Frutos do CerradoResumo
Guavira (Campomanesia adamantium (Cambess.) O. Berg) is a native fruit of the Cerrado Biome, rich in vitamins, minerals, and bioactive compounds. However, it is common to discard their peels, even though they have nutritional value. Given the potential use of guavira peels as a food product, it is essential to characterize the phenomenon of mass transfer when using osmotic dehydration (OD) as a conservation method. The study aimed to obtain osmotically dehydrated guavira peels using different osmotic agents and identify the most effective one. The peels were osmotically dehydrated at different times (10 to 240 min.). Mass transfer parameters and diffusive transfer coefficients of water and solids in different osmotic agents (sucrose, glucose, maltodextrin, maltitol, and sorbitol) were determined. The diffusivity of water and solids was determined using mathematical models with a non-linear solution. Among the osmotic agents assessed, sorbitol performed better for the pre-treatment of OD, as it provided a lower solid gain (6.02%) and a higher water loss (31.18%). For this agent, the diffusivity coefficients obtained were 1.10 × 10-10 (Deffw) and 0.70 × 10-10 (Deffs). Finally, the results of the present study contribute to the full use and valorization of native fruits from the Brazilian Cerrado, as they enable the use of guavira peels with better palatability without losing their nutritional values, in addition to the possibility of inserting them into different formulations.
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