PHYSICO-CHEMICAL EVALUATION OF FRUIT FLOURS FROM THE ATLANTIC FOREST

The most widely adopted process for conserving and using of native and exotic fruits is their transformation into sugary pulps that can be incorporated as an ingredient in jellies and juices. The dehydration by lyophilization can be adopted as a conservation procedure with promising advantages, such as the maintenance of the natural characteristics and bioactive composition, as well as long-term conservation of the fruit for its further incorporation in jellies, powdered juices, or encapsulated supplement-type in powders or multi-mixtures. Native fruits from the Atlantic Forest have the potential for therapeutic, cosmetic, nutritional, ecological, and allelopathic use with curative effects. In this study, the technological application feasibility of fruit pulp flours from the Atlantic Forest (grumixama roxa, cereja-do-rio-grande, araçá roxo, abiu roxo, and caferana), prepared by lyophilization, was evaluated through their physicochemical characterization. Physicochemical evaluations were based on the average particle diameter (146 – 214 µm), real (1.52 – 1.59 g/cm³) and apparent (0.26–0.58 g/cm³) densities of the bed and particles porosity (0.64 – 0.83), pH (2.1 – 3.9), and composition in terms of volatiles and moisture (10.4 – 11.2%), ash (1.97 – 3.88%), fiber (1.6 – 4.15%), lipids (0.68 – 11.45%), proteins (3.91–13.73%), sugars (7.5 – 27.5%), and total carbohydrates (38.2 – 63.5%). Analytical procedures were carried out according to the official methodologies of AOAC (2013) and Instituto Adolfo Lutz (2008). Physical results revealed that the fruit pulp flours have a suitable solubility and liquid permeability performance, with promising technological potential to produce juices and rehydrated beverages. Low pH values indicate a good conservation action due to the presence of natural acids found in the fruits, whereas the low moisture amount can also contribute to long-term conservation. Ash results indicate that the flours have significant amounts of mineral compounds. Abiu roxo flour contained the highest lipid composition (11.45%), whereas caferana pulp flour presented the highest protein (13.73%) and total sugar amounts (27.5%). Such findings proved that fruit pulp flours from the Atlantic Forest have a relevant potential as a basic nutrient source for maintaining consumer’s health, favoring applications in food formulations, supplements, and beverages. In addition to enabling their storage and conservation for long periods.