Evaluation of the Sorption Equilibrium and Effect of Drying Temperature on the Antioxidant Capacity of the Jaboticaba (Myrciaria cauliflora). Issue 6 (2nd June 2016)

• Record Type: Journal Article
• Authors: López-Vidaña, Erick C.; Rojano, Benjamín A.; Figueroa, Isaac Pilatowsky; Zapata, Karol; Cortés, Farid B.
• Is Part Of: Chemical engineering communications. Volume 203:Issue 6(2016)
• Page Start: 809
• Page End: 821
• Publication Date: 2016-06-02
• Subjects: Antioxidant capacity -- Drying -- Jaboticaba -- Sorption equilibrium -- Sorption models; Chemical engineering -- Periodicals; 660.205
• DOI: 10.1080/00986445.2015.1107721
• Languages: English
• ISSNs: 0098-6445

Abstract

Abstract : In recent years, interest toward berries has increased (e.g., Myrciaria cauliflora or jaboticaba ) because of their high phenolic content (phenolic acids, flavonoids, and anthocyanins) that has been associated with positive effects on consumer health and which play an important role in the antioxidant properties of food. This study analyzed the sorption isotherms, thermodynamic properties of sorption (isosteric heat and Gibbs free energy), and the evolution of the antioxidant capacity during the drying process. The effects of drying temperatures of 40°, 50°C, and 60°C on the antioxidant capacity and thermodynamic properties of sorption were evaluated. The gravimetric static method for sorption isotherm determination over a range of relative humidity levels from 0.10 to 0.90 was used. The sorption isotherms exhibited a Type II behavior, typical for many foods. The Guggenheim, Anderson, and Boer (GAB); Oswin; Peleg; and Lewicki models were used to fit the experimental data, and it was determined that the GAB and Peleg models were most appropriate for describing the sorption curves. The isosteric heat and Gibbs free energy were obtained from the experimental sorption equilibrium. The isosteric heat of adsorption decreased when the moisture content increased, while the Gibbs free energy increased. In addition, the phenolic content and antioxidant capacity increased while drying at 50°C and 60°C, whereas these factors decreased at 40°C. Our results provide the food industry with information concerning the best drying conditions to preserve antioxidant properties.