Induction of crystallization influences the retention of volatile compounds in freeze-dried marolo pulp

ABSTRACT

The effects of sucrose, maltodextrin, and ethanol as prefreezing treatments on the retention of volatile compounds in freeze-dried marolo pulp were evaluated. The volatile compounds were extracted using a solid-phase microextraction technique and investigated by gas chromatography combined with mass spectrometry. The transition temperatures, X-ray diffraction-derived microstructures, particle sizes, and scanning electron microscopy images were examined. The optimum inducer concentrations which produced typically amorphous structures were maltodextrin up to 60.0 g/L and lower ethanol and sucrose concentrations, which were optimized to achieve maximum retention of volatile substances compared with the original fruit pulp.

KEYWORDS:

• Amorphous
• chromatography
• crystalline
• freeze-drying

Additional information

Funding

The authors wish to thank the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG, Brazil), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil), and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil) for financial support for this research.