Stability of carotenoids and thermal properties of avocado powder produced by foam-mat drying coupled to ethanol pretreatment

• Published in: Journal of food measurement & characterization 2024-06, Vol.18 (6), p.4794-4806
• Main Authors: Santos, Newton Carlos, Almeida, Raphael Lucas Jacinto, de Andrade, Eduardo Wagner Vasconcelos, Silva, Emanuela Santos, de Medeiros, Maria de Fátima Dantas, da Silva Pedrini, Márcia Regina
• Format: Article
• Language: English
• Subjects: Adsorbed water; Biodegradation; Calorimetry; Carotenoids; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Degradation; Differential scanning calorimetry; Drying; Engineering; Enthalpy; Ethanol; Food conversion; Food industry; Food processing; Food Science; Lipids; Original Paper; Polysaccharides; Powder; Saccharides; Synergistic effect; Thermal properties; Thermal stability; Thermodynamic properties; Zeta potential
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-024-02534-6

The objective of this work was to investigate the influence of selected drying temperatures (50, 60, and 70 °C) and ethanol treatment (ET) on the degradation of carotenoids (storage at 35 °C for 35 days), thermal features (TGA and DSC; thermogravimetric and differential scanning calorimetry analysis), and zeta potential of avocado pulp powder produced by foam-mat drying (FMD). Results showed the goodness-of-fitting between the zero and first-order models (R 2  > 0.99) for carotenoids degradation kinetics, and further, the ET combined with increasing drying temperatures improved the stabilization of carotenoids during storage. The GAB model presented the best adjustment to the water adsorption isotherms (R 2  > 0.99, P