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Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigmentation material. In this study, the influence of different proportions of maltodextrin on the lyophilization of a blend of guava, acerola and pitanga was evaluated considering not only the physicochemical, physical and colorimetric parameters but also the bioactive compounds in the obtained powders. The blend was formulated from the mixture and homogenization of the three pulps in a ratio of 1:1:1 (m/m), then maltodextrin was added to the blend, resulting in four formulations: blend without adjuvant (BL0), and the others containing 10% (BL10), 20% (BL20) and 30% (BL30) maltodextrin. The formulations were lyophilized and disintegrated to obtain powders. The powders were characterized in terms of water content, water activity, pH, total titratable acidity, ash, total and reducing sugars, ascorbic acid, total phenolic content, flavonoids, anthocyanins, carotenoids, lycopene, color parameters, Hausner factor, Carr index, angle of repose, solubility, wettability and porosity. All evaluated powders showed high levels of bioactive compounds and the increase in maltodextrin concentration promoted positive effects, such as reductions in water content, water activity and porosity and improved flow, cohesiveness and solubility characteristics. [ABSTRACT FROM AUTHOR]

The combination of fruit pulps from different species, in addition to multiplying the offer of flavors, aromas and textures, favors the nutritional spectrum and the diversity of bioactive principles. The objective was to evaluate and compare the physicochemical characteristics, bioactive compounds, profile of phenolic compounds and in vitro antioxidant activity of pulps of three species of tropical red fruits (acerola, guava and pitanga) and of the blend produced from the combination. The pulps showed significant values of bioactive compounds, with emphasis on acerola, which had the highest levels in all parameters, except for lycopene, with the highest content in pitanga pulp. Nineteen phenolic compounds were identified, being phenolic acids, flavanols, anthocyanin and stilbene; of these, eighteen were quantified in acerola, nine in guava, twelve in pitanga and fourteen in the blend. The blend combined positive characteristics conferred by the individual pulps, with low pH favorable for conservation, high levels of total soluble solids and sugars, greater diversity of phenolic compounds and antioxidant activity close to that of acerola pulp. Pearson's correlation between antioxidant activity and ascorbic acid content, total phenolic compounds, flavonoids, anthocyanins and carotenoids for the samples were positive, indicating their use as a source of bioactive compounds. [ABSTRACT FROM AUTHOR]

Considering the food potential of trapiá and the feasibility of its commercial exploitation through pulp processing, this study aimed to investigate the microencapsulation by spray drying and freeze-drying blends of trapiá pulp with tropical fruits (orange, lemon, and pineapple), evaluating the effect of partial substitution of maltodextrin with inulin on the resulting powders. Formulations for spray drying underwent ultrasound-assisted pretreatment, which improved the yield of spray-dried powders by approximately 46 %. Partial substitution of maltodextrin with inulin effectively preserved the total phenolic content of the powders obtained via spray drying and significantly enhanced their antioxidant capacity as measured by the ABTS assay. This study provides valuable data to the academic community regarding the processing of trapiá with Brazilian tropical fruits, aiming to enhance the value of this raw material, offering insights into the optimization of the drying process, and contributing to the feasibility of exploiting trapiá pulp for industrial purposes. [Display omitted] • Ultrasound application improved the yield of spray-dried powders by 46 %. • Inulin substitution preserved phenolic content and enhanced antioxidant capacity. • The powders obtained are rich in phenolic compounds, ascorbic acid, and β-carotene. [ABSTRACT FROM AUTHOR]