Effect of spray drying on bioactive and volatile compounds in soursop (Annona muricata) fruit pulp

Publication date: Available online 17 September 2018Source: Food Research InternationalAuthor(s): Maria Terezinha Santos Leite Neta, Mônica Silva de Jesus, John Lennon Alves da Silva, Hannah Caroline Santos Araujo, Rafael Donizete Dutra Sandes, Saravanan Shanmugam, Narendra NarainAbstractSoursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it is necessary to conserve its pulp so that it is available throughout the year. One of the most common forms of fruit preservation is by dehydration. This work had an objective to dehydrate soursop pulp by spray drying at optimum conditions and to analyze the retention of bioactive and volatile compounds in soursop powder, besides analyzing its antioxidant capacity. The total phenolics, carotenoids and flavonoids contents were determined, while volatile compounds were analyzed by Stir Bar Sorptive Extraction (SBSE) coupled with GC–MS system. The total content of the phenolic compounds and flavonoids in the fresh pulp were 160.28 mg of GAE/100 g and 87.17 mg of quercetin/100 g, respectively while for rehydrated dried powder their values were 158.95 mg of GAE/100 g and 85.17 mg of quercetin/100 g, respectively. The total phenolic compounds, flavonoids and antioxidant capacity did not show any significant difference (p < .05) between the fresh fruit pulp and dehydrated powder. A total of 85 volatile compounds were identified, of which 33 were esters, representing the major class...
Source: Food Research International - Category: Food Science Source Type: research