Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties

• Published in: Journal of food measurement & characterization 2023-12, Vol.17 (6), p.5644-5659
• Main Authors: Santos, Newton Carlos, Almeida, Raphael Lucas Jacinto, da Silva, Gabriel Monteiro, Albuquerque, Juliana Cruz, dos Santos Silva, Rosenildo, da Silva Nogueira, Lídia Paloma, Feitoza, João Vitor Fonseca, da Silva Santos Pinheiro, Larissa, de Oliveira Carvalho, Raniza, de Macedo Albuquerque Júnior, Nailton, Beserra, Yolanda Albertina Silva, de Alcântara Silva, Virgínia Mirtes
• Format: Article
• Language: English
• Subjects: Adsorbed water; Bioavailability; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Digestibility; Drying; Engineering; Food Science; Hydrostatic pressure; Morphology; Original Paper; Ostwald ripening; Phenolic compounds; Phenols; Physical properties; Powder; Pressure; Pressure effects; Prunus persica nucipersica; Pseudoplasticity; Pulp; Rheological properties; Rheology; Spray drying; Zeta potential
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-02081-6

Non-thermal strategies have shown potential application in fruit processing. In this study, we evaluated the use of high hydrostatic pressure (HHP) (100–500 MPa) in the rheology of nectarine pulp and spray drying (190 °C/300.05 mL h −1 ) on powder properties. Empirical models were used to describe the rheological behavior of the pulp, in addition, the obtained powders were characterized in terms of their physical, morphological, structural and bioaccessibility properties. The treatment with HHP reduced the viscosity of the pulp, which showed pseudoplastic behavior and the Ostwald–de-Waele model showed the best fit (R 2  > 0.99). While for the powder characteristics (yield between 34.58 and 59.19%), the GAB model best represents the water adsorption isotherms. The physical properties were influenced according to the applied pressure (p