Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying
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Iron‑Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying Gisandro Reis Carvalho1 · Adna Prado Massarioli1 · Izabela Dutra Alvim2 · Pedro Esteves Duarte Augusto1,3 Received: 16 March 2020 / Accepted: 2 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The present work proposes using microencapsulation, ethanol, ultrasound and convective drying to obtain iron fortified pineapple chips. Iron microparticles were produced by ferrous sulphate encapsulation with maltodextrin by spray drying. As a hydrophilic material, microparticles were dispersed in ethanol to be incorporated into the pineapple tissue, with or without the application of ultrasound. Then, the effect of different pre-treatment times with ethanol and ethanol + ultrasound was evaluated on pineapple drying. Finally, the residue of ethanol was evaluated in the final products. Pre-treatment with ethanol and ethanol + ultrasound allowed to increase significantly the iron content of pineapple chips (up to 1000% in comparison with control). In addition, the drying time decreased from 35.4 to 51.9% with the utilization of ethanol and ultrasound. Pretreatment for 7.5 min allowed to reduce the drying time and to achieve negligible residual ethanol in the sample. The results demonstrated that the combination of the proposed technologies can be used to obtain pineapple chips enriched in iron, with reduced time of drying and a negligible residue of ethanol. Keywords Air drying · Nutritional value · Emerging technologies · Dehydration · Dried fruits
Introduction There is a rising concern about the nutritional aspects of food products, including deficiencies in world population and how to improve the nutritional quality of food during processing. The most prevalent nutritional deficiency in the world is in relation of iron, which is the main cause of anaemia [6]. According to World Health Organization, 24.8% of the world population (~ 1.62 billion people) are affected by anaemia, which is an important percentage [11]. A diet containing foods naturally rich in iron is necessary to supply this deficiency, or, alternatively, iron can be obtained by supplements or enriched foods. * Gisandro Reis Carvalho [email protected] 1
Department of Agri‑Food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil
2
Technology Center of Cereal and Chocolate (Cereal Chocotec), Food Technology Institute (ITAL), Campinas, SP, Brazil
3
Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), Sao Paulo, SP, Brazil
However, when iron is directly incorporated in food products, it can be oxidized and promote undesirable organoleptic alterations, such as in colour, odour and flavour [6]. Microencapsulation, thus, is an interesting alternative for this purpose. However, the most common products enriched with iron are formulated products, such as cereal flours, breakfast cereals, coo
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