Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Aroma retention during drying of caja-umbu fruit pulp
Anderson Santos Fontes, Maria Terezinha Santos Leite-Neta, Patricia Nogueira Matos, Hannah Caroline Santos Araújo, Monica Silva Jesus, G. Rajkumar, Narendra Narain

Last modified: 02-01-2019


This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed  that the powder dried at  140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds.

Keywords: Cajá-umbu, volatile compounds, gas chromatography, mass spectrometry.

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