Work

Model based investigation of water desorption and infrared spectral properties in cupuassu (Theobroma grandiflorum L.) pulp

Year: 2025

Type: article

Abstract: Cupuassu pulp, a major by-product of the cupuassu industry, holds potential as a dried food ingredient. However, limited knowledge of its water desorption and infrared spectral properties hampers precise energy assessment for drying and bioactive compound preservation. This study determined water desorption isotherms at 25 °C (water activity range: 0.1–0.99) using the dynamic dew point method and evaluated spectral properties via mid-infrared spectroscopy. Among ten sorption models, the Oswin model best described the type III desorption behavior. Drying required 320.06 kJ kg−1 to reduce moisture content and water activity from 6.62 kg water kg–1 (dry basis) and 0.99 aw to 0.09 kg water kg–1 and 0.1 aw. Fourier Transform Mid-Infrared (FTIR) spectroscopy, combined with Principal Component Analysis (PCA), effectively characterized the chemical profile and differentiated pulp samples from various cultivars. This approach provides insights into drying energy requirements and traceability, supporting cupuassu pulp as a sustainable food ingredient.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101539

Authors: Paola A. García-Rincón, Andrés F. Bahamón-Monje, Gentil A. Collazos-Escobar, Claudia M. Amorocho-Cruz, Nelson Gutiérrez-Guzmán

Institutions: Universidad de la Amazonia, Universidad Surcolombiana, Universitat Politècnica de València

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $2,050