Drying of guabiroba pulp: chemical characterization, kinetics and techno-economic analyses.

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dc.contributorDAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE FEDERAL DO PARANA; MATHEUS SAMPONI TUCUNDUVA ARANTES, UNIVERSIDADE FEDERAL DO PARANA; FABRICIO AUGUSTO HANSEL, CNPF; VÍTOR RENAN DA SILVA, UNIVERSIDADE FEDERAL DO PARANA; LUCIANA IGARASHI MAFRA, UNIVERSIDADE FEDERAL DO PARANA; CRISTIANE VIEIRA HELM, CNPF.
dc.creatorANDRADE, D. R. M.
dc.creatorARANTES, M. S. T.
dc.creatorHANSEL, F. A.
dc.creatorSILVA, V. R. da
dc.creatorMAFRA, L. I.
dc.creatorHELM, C. V.
dc.date2026-06-25T10:54:56Z
dc.date2026-06-25T10:54:56Z
dc.date2026-06-24
dc.date2026
dc.date.accessioned2026-07-07T03:35:25Z
dc.descriptionGuabiroba is a native species of the Brazilian Atlantic Forest. Its fruits are known for their chemical composition, phenolic compounds and carotenoids, which promote antioxidant and antimicrobial activities. However, it has a high moisture content, which makes it perishable. In this study, three dried products were obtained from fruits after different processing (oven at 60 and 105 °C and freeze-drying), and were characterized according to their chemical composition, drying kinetics and technical–economic analysis. The results showed that guabiroba contains several compounds beneficial to health, with high amounts of dietary fiber (12.60% by weight, wet basis), highlighting its potential as a functional food. The different drying processes resulted in dried products with different physicochemical properties and different drying kinetics. Oven drying at 60 °C was observed as the best drying method, due to the preservation of chemical compounds and the second most economically viable, despite being the slowest process. Compared to conventional frozen guabiroba pulp, dry products are more expensive, although they have lower transportation costs and a longer shelf life, factors not evaluated in this study.
dc.descriptionFirst online.
dc.identifierJournal of Food Science and Technology, 2026.
dc.identifier0022-1155
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1187800
dc.identifierhttps://doi.org/10.1007/s13197-026-06750-4
dc.identifier.urihttp://hdl.handle.net/123456789/438204
dc.languageeng
dc.rightsopenAccess
dc.subjectYellow-orange fruit
dc.subjectGuabiroba
dc.subjectPolpa de Fruta
dc.subjectSecagem
dc.subjectAnálise Econômica
dc.subjectComposição Química
dc.subjectCampomanesia xanthocarpa
dc.subjectFruit pulp
dc.subjectDrying
dc.subjectChemical composition
dc.subjectEconomic analysis
dc.titleDrying of guabiroba pulp: chemical characterization, kinetics and techno-economic analyses.
dc.typeArtigo de periódico

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