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Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties

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Abstract

Non-thermal strategies have shown potential application in fruit processing. In this study, we evaluated the use of high hydrostatic pressure (HHP) (100–500 MPa) in the rheology of nectarine pulp and spray drying (190 °C/300.05 mL h−1) on powder properties. Empirical models were used to describe the rheological behavior of the pulp, in addition, the obtained powders were characterized in terms of their physical, morphological, structural and bioaccessibility properties. The treatment with HHP reduced the viscosity of the pulp, which showed pseudoplastic behavior and the Ostwald–de-Waele model showed the best fit (R2 > 0.99). While for the powder characteristics (yield between 34.58 and 59.19%), the GAB model best represents the water adsorption isotherms. The physical properties were influenced according to the applied pressure (p < 0.05) and zeta potential showed values in the range of − 28.78 mV to − 25.94 mV. It was seen that the pressure facilitated the extraction of total phenolic compounds, with a subsequent reduction in digestibility, the highlight being the pulp previously treated at 500 MPa, which presented a bioaccessibility of 31.61%. Morphologically, the increase in pressure changed the appearance of the surfaces from ovoid to spherical and rough, while for the FT-IR only the absorption intensities were modified. The HHP treatment applied to the pulp is a fast and efficient non-thermal method to improve the properties of the nectarine pulp and obtaining its powder by spray drying was feasible, guaranteeing greater stability during storage.

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Acknowledgements

The authors are grateful to supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq). The authors are grateful also to the Federal University of Rio Grande do Norte (UFRN), Federal University of Ceará (UFC), Federal University of Campina Grande (UFCG) for technical support.

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Authors and Affiliations

  1. Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, 59078-900, Brazil

    Newton Carlos Santos, Raphael Lucas Jacinto Almeida & Lídia Paloma da Silva Nogueira

  2. Agricultural Engineering Department, Federal University of Campina Grande, Campina Grande, PB, Brazil

    Gabriel Monteiro da Silva, Juliana Cruz Albuquerque, Raniza de Oliveira Carvalho & Nailton de Macedo Albuquerque Júnior

  3. Food Engineering Department, Federal University of Ceará, Fortaleza, CE, Brazil

    Rosenildo dos Santos Silva

  4. Food Science and Technology Department, Federal University of Ceará, Fortaleza, CE, Brazil

    João Vitor Fonseca Feitoza

  5. Food Engineering Department, Federal University of Campina Grande, Pombal, PB, Brazil

    Larissa da Silva Santos Pinheiro

  6. Food Engineering Department, Federal University of Campina Grande, Campina Grande, PB, Brazil

    Yolanda Albertina Silva Beserra

  7. Natural Resources Laboratory, Engineering and Management of Natural Resources Department, Federal University of Campina Grande, Campina Grande, PB, Brazil

    Virgínia Mirtes de Alcântara Silva

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  1. Newton Carlos Santos
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Contributions

NCS: conceptualization, methodology, investigation, formal analysis, writing (draft and review), and visualization. RLJA: dara curation and writing (draft and review). GMS: formal analysis. JCA: formal analysis. RSS: data curation. LPSN: software. JVFF: methodology. LSSP: validation. ROC: methodology. NMAJ: formal analysis. YASB: conceptualization. VMAS: supervision, project administration and writing (draft and review). All authors read and approved the manuscript.

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Correspondence to Newton Carlos Santos.

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Santos, N.C., Almeida, R.L.J., da Silva, G.M. et al. Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties. Food Measure 17, 5644–5659 (2023). https://doi.org/10.1007/s11694-023-02081-6

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