Effect of spray drying on bioactive and volatile compounds in soursop (Annona muricata) fruit pulp

Soursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it is necessary to conserve its pulp so that it is available throughout the year. One of the most common forms of fruit preservation is by dehydration. This work had an objective to dehydrate soursop pulp by sp...

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Bibliographic Details
Published in:Food research international 2019-10, Vol.124, p.70-77
Main Authors: Leite Neta, Maria Terezinha Santos, de Jesus, Mônica Silva, da Silva, John Lennon Alves, Araujo, Hannah Caroline Santos, Sandes, Rafael Donizete Dutra, Shanmugam, Saravanan, Narain, Narendra
Format: Article
Language:English
Subjects:
Bioactive compounds
Gas chromatography–mass spectrometry
SBSE
Soursop
Spray drying
Volatile compounds
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Summary:Soursop is seasonal and highly perishable fruit, which limits its commercialization. Thus it is necessary to conserve its pulp so that it is available throughout the year. One of the most common forms of fruit preservation is by dehydration. This work had an objective to dehydrate soursop pulp by spray drying at optimum conditions and to analyze the retention of bioactive and volatile compounds in soursop powder, besides analyzing its antioxidant capacity. The total phenolics, carotenoids and flavonoids contents were determined, while volatile compounds were analyzed by Stir Bar Sorptive Extraction (SBSE) coupled with GC–MS system. The total content of the phenolic compounds and flavonoids in the fresh pulp were 160.28 mg of GAE/100 g and 87.17 mg of quercetin/100 g, respectively while for rehydrated dried powder their values were 158.95 mg of GAE/100 g and 85.17 mg of quercetin/100 g, respectively. The total phenolic compounds, flavonoids and antioxidant capacity did not show any significant difference (p 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.09.039