Development of a dehydrated product with edible film characteristics from mammee apple (<i>Mammea americana</i> L.) using Refractance Window drying

NASCIMENTO, Cintieley dos Santos; RODRIGUES, Antonio Manoel da Cruz; SILVA, Luiza Helena Meller da

doi:10.1590/fst.36218

Abstract

The Mammee apple (Mammea americana L.) is a widely grown fruit, popular in tropical areas, which is mainly consumed fresh. Refractance Window (RW) drying is used to produce food films, flakes, and powders, and may be an alternative to commercially used dry food production methods. The aim of this study was to obtain a dehydrated product from the pulp of mammee apple using RW. The dehydrated product presented a homogeneous microstructure and good mechanical (TS = 1.15 Mpa, %E = 13.93) and technological properties (hygroscopicity = 21.46 g.100 g^-1, water solubility index = 32.73 ± 0.67 g.100 g^-1). RW drying was found to be a viable and low-cost method for edible film production, generating products with adequate technological characteristics and high nutritional value. Its dehydrated products can be consumed directly or used as ingredients in the development of food products.

Keywords:
Mammea americana L.; film; refractance window; biocompounds; technological properties

[1] *Corresponding author: lhmeller@ufpa.br

Chemical composition (g.100 g^-1)	Mammee apple pulp
Moisture	89.53 ± 0.13
Lipids	0.14 ± 0.07
Proteins	0.31 ± 0.09
Ash	0.18 ± 0.34
Carbohydrates	9.82 ± 0.07
Total sugars	3.15 ± 0.07
Reducing sugars	3.08 ± 0.02
Titratable acidity (g.100 mL^-1 malic acid)	0.25 ± 0.01
Total soluble solids (% Brix)	12.5 ± 0.58
Water activity	0.99 ± 0.01
pH	3.76 ± 0.05
Total carotenoids (µg.100 g^-1 β-carotene)^ Dry basis.	161.34 ± 0.40
Antioxidant capacity (µM Trolox.g^-1)**	31.96 ± 0.76
Color analysis
L*	43.88 ± 0.23
a*	7.31 ± 0.09
b*	29.37 ± 0.17
C	30.26 ± 0.20
h*	76.01 ± 0.10

Color analysis	Dehydrated product
L*	39.85 ± 0.59
a*	0.69 ± 0.13
b*	25.15 ± 0.24
C	25.16 ± 0.24
h*	88.42 ± 0.30
Technological Properties
Water solubility index (WSI) (%)	32.73 ± 0.67
Water absorption index (WAI) (g.g^-1)	7.60 ± 0.13
Hygroscopicity (H₂O.100 g^-1)	21.46 ± 0.59
Mechanical Properties
Tensile strength (TS) MPa	1.15 ± 0.34
Percent elongation (%E)	13.93 ± 0.51

Brasil

Brasil

Development of a dehydrated product with edible film characteristics from mammee apple (Mammea americana L.) using Refractance Window drying

Abstract