Assessment of foam drying methods on the retention and characterization of bioactive compounds in Bacaba (Oenocarpus bacaba) powder
摘要
This work evaluated changes in the profile of bioactive compounds (carotenoids, phenolic compounds and fatty acids) of bacaba pulp, a fruit native to the Amazon known for its high phytochemical content, but underused in industrial applications, after foam-mat drying at two temperatures (50 and 60 °C) and foam-mat freeze-drying. Ten phenolic compounds were identified, including cyanidin 3-O-glucoside, seven phenolic acids, and two flavonols. Notably, four compounds: bergapten, homogentisic acid, 3,5-di-O-galloylquinic acid, and rosmarinic acid, were reported for the first time in this specie. Carotenoids (lutein, zeaxanthin, α-carotene, and β-carotene) and unsaturated fatty acids (oleic and linoleic acids) were also detected. Three drying techniques were compared: freeze-drying (FMFD), FMD at 50 °C (FMDT50), and FMD at 60 °C (FMDT60). While FMFD showed the lowest degradation of bioactives, FMDT60 demonstrated comparable compound retention with significantly lower processing costs. Both FMFD and FMDT60 powders exhibited higher concentrations of total phenolics (956.8 µg g−1 and 818.2 µg g−1, respectively) in relation to the lyophilized pulp (control, 614.9 µg g−1), suggesting increased extractability and bioaccessibility of these compounds. In contrast, anthocyanins were substantially degraded across all treatments, primarily due to their thermal and oxidative instability. These findings highlight FMDT60 as a feasible and efficient method for producing bacaba powder with functional potential. The preservation of key bioactive compounds supports its application in the development of health-oriented food products. Future investigations into storage stability are recommended to assess the commercial viability of bacaba powders.
Graphical abstract