Bruna de Souza Nascimento

Foam‐mat drying (FMD) of jabuticaba pulp (JP) was studied using hot air (HA‐FMD) and infrared radiation (IR‐FMD). IR‐FMD offers higher energy efficiency, faster drying, and more uniform heating, generally producing better‐quality products compared to HA‐FMD. This study evaluated the drying kinetics of jabuticaba pulp the influence of operational parameters on its physical properties and total anthocyanin content. A 3 ² factorial design was employed, varying temperature (50°C, 60°C, 70°C) and air velocity (0.5, 1.0, 1.5 m s ⁻¹ ) for HA‐FMD, and infrared power (90, 130, 170 W) and air velocity for IR‐FMD. The Page model best fitted the drying behavior in both methods. Faster drying occurred at higher temperatures and velocities for HA‐FMD, and at higher infrared power with lower velocities for IR‐FMD. Higher anthocyanin retention was observed at lower temperatures and higher velocities for HA‐FMD and at higher infrared powers for IR‐FMD. Optimal conditions resulted in drying times of 130 min (HA‐FMD) and 137 min (IR‐FMD), with anthocyanin contents of 8.12 and 10.2 mg 100 g ⁻¹ , respectively. Both methods were effective, although IR‐FMD demonstrated superior anthocyanin retention compared to HA‐FMD. Operating parameters significantly affected drying efficiency and bioactive compound preservation, providing relevant insights for optimizing jabuticaba powder production.

Understanding the processes of water sorption and permeation is crucial for evaluating the suitability of new materials in food packaging applications. This research aimed to explore the interaction with water, as well as the sorption, solubility, and diffusion characteristics of innovative biocomposites composed of 70% Whey Protein Isolate (WPI), 30% Polyvinyl Alcohol (PVOH), and up to 4% nano-silica (NS). The analysis of water diffusion revealed that incorporating NS, particularly at a concentration of 4%, significantly decreased water diffusion by as much as 58%. However, the solubility measurements did not show any statistically significant differences. The presence of NS also led to a reduction in wettability and surface energy. By adding NS to the WPI/PVOH matrix, the water sorption process became less spontaneous, suggesting that the resulting biocomposite could be effectively used for packaging in food and chilled environments with aw values up to 0.75.

The ora-pro-nobis fruit has great potential for the food industry due to its bioactive compounds and antioxidant capacity. Additionally, the fruit peels, generated as waste during mucilage extraction, can be utilized in the production of flours, diversifying functional ingredients, especially in gluten-free products. This study aimed to evaluate the effects of different drying techniques on the production of flours from ora-pro-nobis fruit peels and investigate their application in gluten-free cupcakes. The peels were dried in a hot-air oven (60 ºC for 72 hours) or freeze-dried (0.998 mbar at -40 ºC for 48 hours), ground, sieved, and the resulting flours were characterized in terms of physicochemical properties, bioactive compounds, color, and solvent retention capacity. Among the flours obtained, the one subjected to freeze-drying showed higher protein contents, pigment retention, and solvent retention capacity. Therefore, it was used in the production of gluten-free cupcakes, which were compared with the control formulation (wheat flour) in terms of texture and color profiles. Despite significant differences, the gluten-free cupcakes with a lower concentration of freeze-dried ora-pro-nobis peel flour exhibited textural characteristics closer to those of traditional cupcakes. On the other hand, the formulation with a higher concentration of flour presented colorimetric parameters that were more similar. It is concluded that ora-pro-nobis peel flour, especially the freeze-dried one, has great functional and nutritional potential in gluten-free products, requiring adjustments in the flour proportions in the formulations.

Mulberry (Morus nigra L.) is a fruit rich in bioactive compounds, commonly processed into juices, pulps, and wines. These processes generate by-products rich in anthocyanins, accounting for 20% to 40% of the fruit’s weight, which are often discarded. Therefore, this study aimed to evaluate the effects of adding mulberry juice residue flour (MRF) to a commercial plant-based fermented beverage. The flour was obtained from ripe fruits, which were blended with water (1:1, m/v) and sieved. The retained solid residue was frozen at -80 °C and lyophilized at -40 °C under a pressure of 0.998 mbar for 48 hours. MRF was incorporated into the beverage at concentrations of 0%, 1%, 2%, 3%, and 4% (m/v), and the samples were evaluated for pH, soluble solids, total phenolic compounds, anthocyanins, color, and rheological behavior. The results showed that MRF addition reduced the beverage's pH, increased the concentration of soluble solids and phenolic compounds, and enhanced the anthocyanin content, especially in samples with higher MRF concentrations. Color analysis revealed a progressive darkening and an increase in reddish hue in the samples with higher MRF levels, suggesting that the flour may act as a natural dye. Furthermore, rheological analysis indicated that the beverage exhibited characteristics of a non-Newtonian pseudoplastic fluid (n<1), with increasing viscosity as MRF concentration rose. In conclusion, the addition of MRF is an effective strategy for enriching plant-based beverages, improving their bioactive properties, providing natural coloration, and contributing to sustainability by reusing fruit processing by-products.