Storage studies of subtropical fruit Lucuma in powdered form

Kristina Dosheva, Ivan Dimov, Velichka Yanakieva, Albena Durakova, Rumyana Krasteva, Tzvetana Gogova, Adelina Bogoeva

Abstract: In the present paper, we examined Lucuma powder. Nowadays, the subtropical fruit has been considerate as a functional food product with health benefits, a source of bioactive compounds (BAC), knows as part of “Superfoods”. The current scientific research is focused on the two different experimental types of storage. The Lucuma powder was packed in a co-extruded barrier film with copolymer covering for heat sealing. The first storage was executed for three months at initial humidity of the product – 9.71%, stored at room temperature – 18°С÷25°С and relative air humidity of 45% to 55%. The storage regime was optimized to six months at the same condition (temperature and relative humidity). Flour was dried to humidity – 2.95%, corresponded monolayer moisture content (MMC), and determined using linealization of Brunauer-Emmett-Teller (BET) equation. Those results about MMC for adsorption were in the range of 2.93% to 4.18 % and for desorption – from 2.56% to 4.17%. During the studies of Lucuma powder, analysis of their microbial load, granulometric composition and moisture content were performed. No living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The fl our particle size has not changed either.

Keywords: bioactive compounds; Brunauer-Emmett-Teller model; lucuma; monolayer moisture; subtropical fruit

Date published: 2019-12-20