Microwave vacuum drying of Pereskia aculeata Miller leaves: Powder production and characterization
2021
Monteiro, Ricardo Lemos | Garcia, Analiz Hüntemann | Tribuzi, Giustino | Mattar Carciofi, Bruno Augusto | Laurindo, João Borges
Pereskia aculeata Miller (PAM) is a non‐conventional leaf vegetable that has drawn attention due to its remarkable nutritional quality, such as a high protein, carotenoids, and vitamin content. This study aimed to produce dehydrated PAM‐leaves by air‐drying (AD), freeze‐drying (FD), and microwave vacuum drying (MWVD), and evaluate the quality and physicochemical properties (moisture, aw, bulk density, particle density, bed porosity, apparent solubility, dispersion time, and β‐carotene content) of the dried powdered leaves. To produce powders with aw lower than 0.4 and moisture content below 6%, MWVD showed a drying time of 1.3 and 0.8 hr using the input power of 300 W and 500 W, respectively; besides, the final drying time for AD and FD was around 10 and 16 hr, respectively. MWVD dried powder showed bed porosity of ~67% and solubility around 30%, slightly less porous, and with a similar solubility to the FD‐powder. PAM powder dehydrated by MWVD preserved about 66% of the original content of β‐carotene equivalent for both microwave power, which is only 15% lower of the content in the FD‐powder, and twice bigger than AD‐powder. The MWVD of PAM allowed obtaining high‐quality powders comparable to the freeze‐dried PAM. PRACTICAL APPLICATIONS: As Pereskia aculeata Miller (PAM) is a leaf vegetable with high protein, carotenoids, and vitamin contents, its powders can be a suitable and stable presentation for a new proteinaceous product. This use of PAM as a powder with high protein concentration is in agreement with the global trend that seeks new plant‐based protein sources. In this way, the study of drying processes that result in PAM powders with suitable properties is of interest to researchers and food industries.
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