{"title":"金莓粉加工:响应面法分析","authors":"Vanessa Biasi, E. Huber, P. L. M. Barreto","doi":"10.4025/actascitechnol.v45i1.60695","DOIUrl":null,"url":null,"abstract":"Goldenberry (Physalis peruviana) is a fruit of great interest for its nutritional properties and bioactive compounds, such as carotenoids. This study aimed to determine the ideal conditions for the development of a goldenberry powder. A Central Composite Design (CCD) was adopted to obtain response surfaces. For processing, different temperatures (50 - 70ºC) and times (27.18 - 32.82 hours) were used for dehydration of the fruits, evaluating the content of total carotenoids as a response and the moisture content around 15%. Data obtained were tested by analysis of variance (ANOVA) and fitted to a second-order polynomial equation using multiple regression analysis. An optimization study was carried out and the desirability function methodology was applied to find the ideal process condition. The optimization was determined at 52ºC and in a time of 27.18 hours, in which the experimental value obtained for total carotenoids was 12656.5 ± 527.22 mg 100 g-1 and moisture content of 15.00 ± 0.26%. In this condition, the global desirability value was 1.000 and the experimental values agreed with the predicted ones. Second-order polynomials were able to predict the carotenoids content in goldenberry powder, as well as the moisture content of the powder. The CCD and response surface tools were effective in optimizing the process. The production of goldenberry powder under these experimental conditions represents a viable alternative for adding value to the fruits, enabling the production of a potential food ingredient with carotenoid retention.","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.6000,"publicationDate":"2022-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Goldenberry powder processing: analysis by a response surface methodology\",\"authors\":\"Vanessa Biasi, E. Huber, P. L. M. Barreto\",\"doi\":\"10.4025/actascitechnol.v45i1.60695\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Goldenberry (Physalis peruviana) is a fruit of great interest for its nutritional properties and bioactive compounds, such as carotenoids. This study aimed to determine the ideal conditions for the development of a goldenberry powder. A Central Composite Design (CCD) was adopted to obtain response surfaces. For processing, different temperatures (50 - 70ºC) and times (27.18 - 32.82 hours) were used for dehydration of the fruits, evaluating the content of total carotenoids as a response and the moisture content around 15%. Data obtained were tested by analysis of variance (ANOVA) and fitted to a second-order polynomial equation using multiple regression analysis. An optimization study was carried out and the desirability function methodology was applied to find the ideal process condition. The optimization was determined at 52ºC and in a time of 27.18 hours, in which the experimental value obtained for total carotenoids was 12656.5 ± 527.22 mg 100 g-1 and moisture content of 15.00 ± 0.26%. In this condition, the global desirability value was 1.000 and the experimental values agreed with the predicted ones. Second-order polynomials were able to predict the carotenoids content in goldenberry powder, as well as the moisture content of the powder. The CCD and response surface tools were effective in optimizing the process. The production of goldenberry powder under these experimental conditions represents a viable alternative for adding value to the fruits, enabling the production of a potential food ingredient with carotenoid retention.\",\"PeriodicalId\":7140,\"journal\":{\"name\":\"Acta Scientiarum-technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.6000,\"publicationDate\":\"2022-08-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta Scientiarum-technology\",\"FirstCategoryId\":\"103\",\"ListUrlMain\":\"https://doi.org/10.4025/actascitechnol.v45i1.60695\",\"RegionNum\":4,\"RegionCategory\":\"综合性期刊\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Scientiarum-technology","FirstCategoryId":"103","ListUrlMain":"https://doi.org/10.4025/actascitechnol.v45i1.60695","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
Goldenberry powder processing: analysis by a response surface methodology
Goldenberry (Physalis peruviana) is a fruit of great interest for its nutritional properties and bioactive compounds, such as carotenoids. This study aimed to determine the ideal conditions for the development of a goldenberry powder. A Central Composite Design (CCD) was adopted to obtain response surfaces. For processing, different temperatures (50 - 70ºC) and times (27.18 - 32.82 hours) were used for dehydration of the fruits, evaluating the content of total carotenoids as a response and the moisture content around 15%. Data obtained were tested by analysis of variance (ANOVA) and fitted to a second-order polynomial equation using multiple regression analysis. An optimization study was carried out and the desirability function methodology was applied to find the ideal process condition. The optimization was determined at 52ºC and in a time of 27.18 hours, in which the experimental value obtained for total carotenoids was 12656.5 ± 527.22 mg 100 g-1 and moisture content of 15.00 ± 0.26%. In this condition, the global desirability value was 1.000 and the experimental values agreed with the predicted ones. Second-order polynomials were able to predict the carotenoids content in goldenberry powder, as well as the moisture content of the powder. The CCD and response surface tools were effective in optimizing the process. The production of goldenberry powder under these experimental conditions represents a viable alternative for adding value to the fruits, enabling the production of a potential food ingredient with carotenoid retention.
期刊介绍:
The journal publishes original articles in all areas of Technology, including: Engineerings, Physics, Chemistry, Mathematics, Statistics, Geosciences and Computation Sciences.
To establish the public inscription of knowledge and its preservation; To publish results of research comprising ideas and new scientific suggestions; To publicize worldwide information and knowledge produced by the scientific community; To speech the process of scientific communication in Technology.