Influence of convective drying on bioactive compounds, morphological structures and spectroscopic profile of muruci pulp (Byrsonima crassifolia)

Abstract

Muruci (Byrsonima crassifolia) is a fruit commonly consumed in the form of pulps that needs the application of economically viable drying techniques to prolong consumption in the off-season. In this sense, the aim of this research was to analyze the influence of convective drying on the bioactive compounds, morphological structures and spectroscopic profile of the muruci pulp. Methodological standards followed the standards of the Association of Official Analytical Chemists and internationally accepted publications. The data show an acidic raw material with a high content of soluble solids (14.45 ºBrix) and high post-drying stability (0.28 of water activity). Regarding the functional constituents, it had a high content of vitamin C both in natural and in powder form (168.5 to 140.3 mg/100g). Flavonoid levels decreased by 35% (47.55mg / 100g to 35.2 mg/100g) of fresh fruit for dry pulp, similar to the behavior of phenolic compounds with an average reduction of 20% (143.35 to 118, 1 mgAGE/100g). High levels of carotenoids (325.8 μg/100g of β-carotene) were found, whose conversion to vitamin A corresponds to about 12% of the daily recommendations of this vitamin. The spectroscopic profiles showed functional chemical groups and peaks of compounds related to oxidative degradation processes were not observed. The granules morphology shows cylindrical shape with a spongy aspect, with rounded structures like starch inside. These data show the potential of the conversion of the pulp of this fruit into powder, adding bioactive compounds with high stability and potential source of vitamin A.