DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

摘要 本研究旨在通过脱水与喷雾处理工艺加工布里蒂果实（Buriti fruit），并评估其在不同贮藏温度下聚乙烯塑料包装中的货架期。具体操作如下：取果实可食用部分进行脱水、粉碎与过筛，以实现粒径标准化，随后装入聚乙烯塑料包装中，分别在24℃（室温）、4℃（冷藏）和-12℃（冷冻）三种温度下贮藏。对新鲜果实与脱水处理后的果实开展指标检测，检测项目包括水分、pH值、酸度、总糖与还原糖、蛋白质、脂质、灰分、碳水化合物、能量、β-胡萝卜素以及视黄醇当量。对经脱水喷雾处理的布里蒂果实，在150天的贮藏期内每30天检测一次过氧化值、酸价、碘值以及微生物学参数。

新鲜果实与脱水喷雾处理后的果实中，含量突出的营养成分为脂质、碳水化合物，以及由此衍生的能量成分与β-胡萝卜素。就货架期表现而言，所有处理组在150天贮藏期内均具备良好的化学与微生物学稳定性。研究结论表明，经脱水喷雾处理的布里蒂果实，在4℃与-12℃贮藏条件下，至少150天内均可保持良好的化学与微生物学稳定性。本研究提示，该产品可作为配料应用于旨在补充前维生素A的配方食品中。