Investigation of the mineral profile, structural and thermal properties of blends of trapiá powder with tropical fruits

Abstract

Trapiá is widely distributed throughout Brazilian territory and in Latin American countries, yet its commercial potential is overlooked due to insuficiente knowledge of its bioactive properties and a lack of studies on pulp processing. Aiming to enhance the value of Trapiá by improving its nutraceutical properties through the incorporation of minerals, vitamins, and the popularity of tropical fruits, this study investigated the mineral potential, structural properties, and thermal characteristics of mixtures of trapiá pulp with orange, lemon, and pineapple pulps, which were converted into powders through spray drying and freeze-drying. The powders were evaluated for their mineral profile; structural properties were assessed through scanning electron microscopy (SEM), crystallinity was determined by X-ray diffraction (XRD), and the analysis of absorption spectroscopy in the infrared region (FTIR). Finally, the thermal profile was evaluated using thermogravimetry (TG/DTG). The trapiá powders combined with orange, lemon, and pineapple were found to be sources of magnesium and potassium, with appreciable levels of calcium. The powders containing lemon also provided copper, while those mixed with pineapple were sources of manganese. SEM images revealed spherical particles with smooth surfaces in the powders obtained from spray drying, whereas the freeze-dried powders exhibited larger particle sizes with irregular dimensions and rough surfaces. The thermogravimetric analysis demonstrated that the powders possessed high thermal stability, making them suitable for use in the food industry. The data from this study indicate that these powders are promising for use in various industrial formulations, characterized by their high mineral content and notable thermal stability.

Keywords

• Crataeva tapia l.
• Spray drying
• Lyophilization
• SEM
• Thermogravimetry