PHYTOCHEMICAL, FUNCTIONAL AND STORAGE CHARACTERIZATION OF FREEZE-DRIED MANGABA (HANCORNIA SPECIOSA) PULP AND ITS POTENTIAL USE AS A TROPICAL FRUIT INGREDIENT

There are ample opportunities to expand the market of tropical fruits and derived products. Mangaba (Hancornia speciosa) is an underexplored exotic fruit with potential multiple uses for the food industry. The objective of this study was to produce and evaluate freeze-dried mangaba pulp conducted with and without whey protein concentrate as the drying carrier. The bioactive compounds,  functional properties of the final mangaba products were assessed, as well as its storage for a period of 60 days. Freeze-drying was performed in a bench top freeze dryer (model L101, Liobras, Campinas, Brazil) for 48 hours at -40°C. Three groups were prepared: fresh mangaba pulp,  freeze-dried mangaba pulp with 10% (M10)  and 15% (M15) whey protein. For profile phenolic HPLC analyses were performed using an Agilent 1260 Infinity LC system (Agilent Technologies, Santa Clara, CA, USA) coupled with a diode array detector (DAD, model G1315D).  Antioxidant activity was analyzed by DPPH and ABTS second Lima et al., (2014).  Fructooligosaccharides were analyzed according to a protocol Lima et al., (2019). The solubility was determined according to Cano-Chauca et al., (2005). The hygroscopicity was analyzed using a saturated NaCl solution. Water retention capacity and oil retention capacity for analysis measurements 5 g of sunflower oil and water was added to tubes containing 150 mg of the sample. For storage, the freeze-dried mangaba samples (30g) were packaged in laminated packaging composed of a layer of PET-met (metallized polyethylene terephthalate) and another of LDPE (low-density polyethylene). The analyses were performed for 5 storage periods in an environment with an average temperature of 26ºC and relative humidity of 75%. The fresh mangaba pulp contained flavonoids, such as quercetin 3-glycoside, chlorogenic acid, and catechin the main constituents.  Chlorogenic acid was the main phenolic acid identified in freeze-dried mangaba powder M10, followed by procyanidin B1, and procyanidin B2. In fact, phenolic compounds in plant-based foods are used in the food industry to enhance functional foods, food preservation and stability.  M15 presented higher solubility when compared to M10. This is justified by the higher concentration of highly soluble whey protein WPC in the M15 samples. A heat map with hierarchical clustering was constructed to represent the profile of phenolic compounds determined during the storage of freeze-dried mangaba pulp, with the M10 formulation showing the best results.  Phenolic compounds showed greater similarity during storage at 30 and 45 days due to the concentration of a single rutin and a clorogenic acid. Our results reveal the potential of protein-rich mangaba powders to be used in multiple food formulations, including protein bars, sports gels and products directed for the emerging wellness market.  Studies which bring technological innovation to the area of freeze-drying mangaba fruit are necessary for a better understanding of its properties.