Avaliação das propriedades tecnológicas e bioativas de farinha elaborada com subproduto agroindustrial do cajá (spondias mombim l)

Abstract

Brazilian fruit growing is recognized worldwide for its diversity. Among the fruit diversity that the country has, cajá (Spondias mombin L.) is of great importance and arouses interest because it is a fruit that is a source of minerals, vitamins and fiber, and because it has bioactive properties and good sensory characteristics. During the industrialization process of this fruit, by-products (peels and seeds) are generated that can have high nutritional value, which can contribute to its introduction into food. Given the context, this study aims to dry cajá seeds to obtain flour and determine its technological and bioactive properties. Cajá seeds were obtained from an agroindustry in the city of Bananeiras-PB, dried in a tray dryer at 60 °C, ground in a knife mill and sieved to obtain flour. Subsequently, the characterization of the physicochemical and physical properties, antioxidant activity and antimicrobial activity was carried out, in addition to microbiological analysis of the material under study. In the study of drying kinetics, Midilli's mathematical model presented the best fits to the experimental data, with a coefficient of determination greater than 99.86% and the lowest DMQ=0.0092 and X²=1.1x10-5, thus being the most indicated. The physicochemical properties identified that the flour had a moisture content of 7.45 g 100-1 , in accordance with the limits pre-established by legislation for flours, the content of lipids (6.59 g 100-1 ), carbohydrates (78.11 g 100-1 ) and acidity (9.6 mL.g-1 ) was highlighted in the composition of this product. Physical analyzes revealed that the flour has a high wettability capacity. The product met the microbiological standards required by current Brazilian legislation. Furthermore, the flour has great antioxidant potential (554.67 µmol Trolox/g) using the DPPH method, while the result of 4.94 µmol Trolox/g was obtained using the ABTS method. The antimicrobial effect of the extract obtained from cajá seed flour demonstrated inhibitory efficiency against the microorganisms Listeria innocua, Bacillus cereus and Listeria monocytogenes. In view of this, it is noted that this research opened a promising area of study related to the application of this flour, considering that this product, obtained under these conditions, proved to have good properties for preparation and applications in food products.