BR102020008284A2 - PROCESS FOR OBTAINING CRYSTALIZED WATERMELON BARREL ENRICHED WITH ANTHOCYANINS - Google Patents
PROCESS FOR OBTAINING CRYSTALIZED WATERMELON BARREL ENRICHED WITH ANTHOCYANINS Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
“PROCESSO DE OBTENÇÃO DE ENTRECASCA DE MELANCIA CRISTALIZADA ENRIQUECIDO COM ANTOCIANINAS” diz respeito a um processo de obtenção de fruta cristalizada a partir da entrecasca da melancia enriquecida com antocianinas através da desidratação osmótica em suco de frutas das famílias Vitaceae, Moraceae e/ou Rosaceae e posterior secagem em condições otimizadas de tempo, temperatura e teor de sólidos solúveis. A invenção visa o aproveitamento de um resíduo, a entrecasca, por meio da elaboração de um novo produto alimentício de características nutricionais e sensoriais, agregando valor à cadeia produtiva da fruta. 
Description
01. A patente de invenção diz respeito a um processo de obtenção de fruta cristalizada a partir da entrecasca de melancia enriquecida com antocianinas. 01. The invention patent concerns a process for obtaining crystallized fruit from the husk of watermelon enriched with anthocyanins.
02. Mais particularmente, refere-se ao processo em que a entrecasca é submetida à desidratação osmótica em suco rico em antocianinas para incorporação da cor, sabor e compostos funcionais, como as antocianinas. 02. More particularly, it refers to the process in which the bark is subjected to osmotic dehydration in juice rich in anthocyanins to incorporate color, flavor and functional compounds, such as anthocyanins.
03. Mais especificamente, a invenção refere-se à obtenção da fruta cristalizada da entrecasca da melancia a partir da desidratação osmótica em suco de frutas das famílias Vitaceae, Moraceae e/ou Rosaceae seguida de secagem convectiva ou liofilização. 03. More specifically, the invention relates to obtaining crystallized fruit from the husk of watermelon from osmotic dehydration in fruit juice of the Vitaceae, Moraceae and/or Rosaceae families, followed by convective drying or lyophilization.
04. A melancia (Citrullus lanatus) é uma fruta apreciada no mundo inteiro, principalmente devido ao fato de ser nutritiva e de baixo valor calórico, estando entre as hortaliças mais visadas pela indústria de produtos minimamente processados, todavia, o processamento dessa e de outras frutas e hortaliças está associado a uma significativa quantidade de resíduos orgânicos oriundos desta atividade. 04. Watermelon (Citrullus lanatus) is a fruit appreciated all over the world, mainly due to the fact that it is nutritious and of low calorific value, being among the most targeted vegetables by the minimally processed products industry, however, the processing of this and others fruits and vegetables is associated with a significant amount of organic waste from this activity.
05. A reutilização dos resíduos agroindustriais é cada vez mais importante por muitos aspectos. Esses resíduos ou subprodutos, obtidos principalmente da indústria alimentícia, compreendem os materiais vegetais que são gerados durante a transformação e processamento das matérias-primas, sendo posteriormente descartados, muitas vezes sem um tratamento prévio, podendo causar impactos ambientais. 05. The reuse of agro-industrial waste is increasingly important in many ways. These residues or by-products, obtained mainly from the food industry, comprise plant materials that are generated during the transformation and processing of raw materials, which are later discarded, often without prior treatment, potentially causing environmental impacts.
06. A conversão de resíduos gerados no processamento de alimentos está recebendo maior atenção para o fato de que essas matérias residuais representam um recurso utilizável na formação de novos produtos úteis e de valor agregado, principalmente devido ao seu baixo custo, acessibilidade e teor de nutrientes. 06. The conversion of waste generated in food processing is receiving greater attention to the fact that these waste materials represent a usable resource in the formation of new useful and value-added products, mainly due to their low cost, accessibility and nutrient content .
07. A entrecasca da melancia é um subproduto rico em fibra alimentar insolúvel. Logo, o seu aproveitamento na elaboração de produtos alimentícios pode contribuir para o aumento dos teores de fibra insolúvel na dieta, além de reduzir os desperdícios industriais. 07. Watermelon bark is a by-product rich in insoluble dietary fiber. Therefore, its use in the preparation of food products can contribute to increasing insoluble fiber content in the diet, in addition to reducing industrial waste.
08. A desidratação osmótica vem sendo aplicada como um pré-tratamento à secagem, envolvendo o contato entre um alimento e uma solução hipertônica, proporcionando, simultaneamente, perda de água e incorporação de sólidos, pode ser utilizada para minimizar perdas pós-colheita, aproveitamento de resíduos agroindustriais de frutas e vegetais, modificar as características sensoriais do produto e melhorar a eficiência de secagem. Também pode ser empregada como um pré-tratamento a outras tecnologias, visando a redução de custos energéticos e de tempo. 08. Osmotic dehydration has been applied as a pre-treatment to drying, involving contact between a food and a hypertonic solution, providing simultaneously loss of water and incorporation of solids, it can be used to minimize post-harvest losses. from agribusiness residues of fruits and vegetables, modify the sensorial characteristics of the product and improve the drying efficiency. It can also be used as a pre-treatment to other technologies, aiming to reduce energy costs and time.
09. As antocianinas compõem o maior grupo de pigmentos solúveis em água do reino vegetal e são estudadas em todo o mundo como agentes da coloração natural em alimentos, sendo responsáveis pelos tons compreendidos desde a coloração vermelha até a coloração azul em muitas frutas, legumes e hortaliças. Entre os benefícios à saúde promovidos pelas antocianinas destacam-se a redução do risco de doenças cardiovasculares e diabetes, efeito protetor contra danos gástricos, hepáticos e da degradação do colágeno e aumento do desempenho cognitivo. 09. Anthocyanins make up the largest group of water-soluble pigments in the vegetable kingdom and are studied worldwide as natural coloring agents in foods, being responsible for shades ranging from red to blue in many fruits, vegetables and vegetables. Among the health benefits promoted by anthocyanins, we highlight the reduction in the risk of cardiovascular diseases and diabetes, a protective effect against gastric and liver damage and collagen degradation, and an increase in cognitive performance.
10. A palavra snack refere-se a uma refeição pequena ou ligeira, geralmente feita entre as refeições, onde é ingerida uma porção pequena de comida. O produto trata-se de uma fruta cristalizada obtida a partir da desidratação osmótica da entrecasca da melancia, seguido de secagem convectiva. 10. The word snack refers to a small or light meal, usually eaten between meals, where a small portion of food is eaten. The product is a crystallized fruit obtained from the osmotic dehydration of the watermelon rind, followed by convective drying.
11. As frutas cristalizadas existentes no mercado possuem imersão direta em solução de sacarose em água, assim, a imersão em suco de uva proporciona a adição de pigmentos de grande interesse nutricional. Assim como os outros setores alimentícios as principais tendências são o consumo de alimentos com maior saudabilidade, propriedades funcionais e com produção sustentável, além de possuir praticidade. 11. The candied fruits on the market have direct immersion in a sucrose solution in water, thus, immersion in grape juice provides the addition of pigments of great nutritional interest. As in other food sectors, the main trends are the consumption of foods with greater healthiness, functional properties and sustainable production, in addition to being practical.
12. A melancia apresenta versatilidade na forma de consumo, bem como uma considerável potencialidade nutricional, uma vez que a polpa se constitui de importantes teores de minerais e de licopeno. Em relação à casca, tem-se o conhecimento de uma aplicação restrita a doces e picles. Quanto ao seu enfoque nutricional, os estudos estão concentrados nos índices de minerais e de fibras da parte branca (mesocarpo) do fruto (PORTELA, J. V. F. Estudo dos aspectos tecnológicos e de qualidade envolvidos no aproveitamento da casca e da polpa da melancia (Citrullus lanatus Schrad). 2009, 132 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, 2009). 12. Watermelon has versatility in the form of consumption, as well as a considerable nutritional potential, since the pulp consists of important mineral and lycopene contents. Regarding the peel, there is knowledge of an application restricted to sweets and pickles. As for its nutritional focus, the studies are concentrated on the mineral and fiber indices of the white part (mesocarp) of the fruit (PORTELA, JVF Study of the technological and quality aspects involved in the use of the rind and pulp of watermelon (Citrullus lanatus Schrad) ). 2009, 132 f. Dissertation (Master's Degree in Food Science and Technology) - Technology Center, Federal University of Paraíba, João Pessoa, 2009).
13. A demanda por alimentos nutritivos e seguros está crescendo mundialmente e a ingestão de alimentos balanceados permite a prevenção e o tratamento de problemas de saúde oriundos de hábitos alimentares inadequados. Em função dos efeitos fisiológicos benéficos associados às fibras alimentares, bem como do reduzido consumo destes componentes alimentares pela população, a indústria alimentícia agregou valor a esse nutriente apostando no enriquecimento de produtos com fibra alimentar proveniente de fontes naturais de baixo custo (GUIMARÃES, R. R.; Avaliação biológica da farinha da entrecasca de melancia (Citrullus vulgaris, Sobral) e sua utilização em bolos. 2008. 110 f. Dissertação (Mestrado em Nutrição) - Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, 2008). 13. The demand for nutritious and safe food is growing worldwide and the intake of balanced food allows for the prevention and treatment of health problems arising from poor eating habits. Due to the beneficial physiological effects associated with dietary fiber, as well as the reduced consumption of these food components by the population, the food industry added value to this nutrient, betting on enriching products with dietary fiber from low-cost natural sources (GUIMARÃES, RR; Biological evaluation of watermelon bark flour (Citrullus vulgaris, Sobral) and its use in cakes, 2008. 110 f. Dissertation (Masters in Nutrition) - Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, 2008).
14. A entrecasca da melancia é um subproduto rico em fibra alimentar insolúvel. Logo, o seu aproveitamento na elaboração de produtos alimentícios pode contribuir para o aumento dos teores de fibra insolúvel na dieta, além de reduzir os desperdícios industriais. Entretanto, não foram encontradas patentes utilizando, especificamente a entrecasca da melancia até o momento. 14. Watermelon bark is a by-product rich in insoluble dietary fiber. Therefore, its use in the preparation of food products can contribute to increasing insoluble fiber content in the diet, in addition to reducing industrial waste. However, no patents have been found using, specifically, the watermelon rind so far.
15. Uma invenção relacionada à obtenção de um resíduo de fruta cristalizado, considerada relevante, foi depositada sob número BR 102013023349-8 A2, intitulado “CASCA DE JABUTICABA CRISTALIZADA”. Diz respeito a um processo de elaboração de casca de jabuticaba cristalizada, o qual visa o aproveitamento de um resíduo a casca por meio da elaboração de um novo produto alimentício. A patente descreve o processo de elaboração de frutas cristalizadas, realizado tanto de forma industrial quanto de forma caseira. A elaboração industrial se dá pela desidratação osmótica para incorporação de açúcar, seguida de secagem, com posterior açucaramento (cristalização propriamente dita). Após o açucaramento realiza-se nova secagem para que os cristais de sacarose se depositem na superfície externa, formando uma capa esbranquiçada. Esta patente, apesar de também utilizar resíduos agroindustriais, difere-se da presente invenção pelo uso da casca de jabuticaba. 15. An invention related to obtaining a crystallized fruit residue, considered relevant, was filed under number BR 102013023349-8 A2, entitled “CRYSTALIZED JABUTICABA PEEL”. It concerns a process for the elaboration of crystallized jabuticaba bark, which aims to use a residue in the bark through the elaboration of a new food product. The patent describes the process of elaboration of candied fruits, carried out both in an industrial way and in a homemade way. Industrial elaboration takes place through osmotic dehydration to incorporate sugar, followed by drying, with subsequent sugaring (crystallization itself). After sugaring, drying is carried out again so that the sucrose crystals are deposited on the external surface, forming a whitish layer. This patent, despite also using agro-industrial residues, differs from the present invention by the use of jabuticaba bark.
16. O pedido de patente intitulado “METHOD FOR THE PRODUCTION OF CANDIED FRUIT AND VEGETABLES AND DRIED FRUIT AND VEGETABLES WITHOUT SUCROSE BY USING SUCROSE SUBSTITUENT AGENTS AND RESPECTIVE CANDIED FRUIT AND VEGETABLES”, depositada sob número WO2012/147071 A4 trata de um processo para a produção de frutas e vegetais cristalizados sem sacarose, imergindo as frutas e vegetais previamente preparados em soluções cristalizadas contendo agentes substituintes de sacarose. Os agentes substituintes da sacarose podem ou não ter outras propriedades funcionais além do seu sabor adocicado. Os produtos cristalizados resultantes podem estar sujeitos a processamento adicional a fim de reduzir o teor de água, resultando em frutas ou vegetais secos sem sacarose, com ou sem propriedades funcionais adicionais. A patente utiliza compostos diferentes da sacarose para a desidratação osmótica. 16. The patent application entitled "METHOD FOR THE PRODUCTION OF CANDIED FRUIT AND VEGETABLES AND DRIED FRUIT AND VEGETABLES WITHOUT SUCROSE BY USING SUCROSE SUBSTITUENT AGENTS AND RESPECTIVE CANDIED FRUIT AND VEGETABLES", filed under number WO2012/147071 A4 concerns a process for production of sucrose-free crystallized fruits and vegetables by immersing previously prepared fruits and vegetables in crystallized solutions containing sucrose-substituting agents. Sucrose replacement agents may or may not have functional properties other than their sweet taste. The resulting crystallized products may be subject to further processing in order to reduce the water content, resulting in sucrose-free dried fruits or vegetables with or without additional functional properties. The patent uses compounds other than sucrose for osmotic dehydration.
17. A patente de número CN102246915B, intitulada “WATERMELON PEEL JAM AND PREPARATION METHOD THEREOF” refere-se a uma geléia de casca de melancia e um método de fabricação, a geléia da casca compreende a seguinte razão de peso dos componentes: 100 a 250 partes por casca de melancia, açúcar de 20 a 100 partes, 100 a 300 partes de água, ácido cítrico 1 a 2 partes, xarope cozido, casca de melancia e pasta de polpa amolecida aromatizada e outras etapas, a presente invenção é feita a partir de geléia de casca de melancia reciclada, fibroblastos intersticiais de sabor puro, agridoce, azedo, cristalino, de baixo custo e nutricionalmente equilibrado e abrangente, fácil de digerir e absorver. Diferentemente da presente invenção, a patente realiza a elaboração de uma geleia a partir da entrecasca da melancia. 17. Patent number CN102246915B, entitled "WATERMELON PEEL JAM AND PREPARATION METHOD THEREOF" refers to a watermelon rind jelly and a manufacturing method, the rind jelly comprises the following weight ratio of the components: 100 to 250 parts per watermelon rind, 20 to 100 parts sugar, 100 to 300 parts water, 1 to 2 parts citric acid, boiled syrup, watermelon rind and flavored softened pulp paste and other steps, the present invention is made from of recycled watermelon rind jelly, pure flavor interstitial fibroblasts, bittersweet, sour, crystalline, low cost, nutritionally balanced and comprehensive, easy to digest and absorb. Unlike the present invention, the patent performs the preparation of a jelly from the husk of the watermelon.
18. O pedido de número CN105613908A e intitulado “PRODUCTION METHOD OF CANDY-PRESERVED WATERMELON RIND” descreve um método de produção de conservas doces de casca de melancia. O método de produção é caracterizado por compreender as seguintes etapas: tratamento das matérias-primas, corte da casca da melancia, cozimento da casca da melancia no açúcar, secagem, esterilização, resfriamento, embalagem e obtenção do produto. Apesar da utilização da entrecasca da melancia, a patente citada, descreve a obtenção de conservas através do cozimento da entrecasca no açúcar. 18. Application number CN105613908A and entitled “PRODUCTION METHOD OF CANDY-PRESERVED WATERMELON RIND” describes a method of producing canned watermelon rinds. The production method is characterized by comprising the following steps: treatment of raw materials, cutting the watermelon skin, cooking the watermelon skin in sugar, drying, sterilization, cooling, packaging and obtaining the product. Despite the use of watermelon bark, the cited patent describes how to obtain preserves by cooking the bark in sugar.
19. Outras patentes relevantes foram encontradas e listadas a seguir. CN103583778 B - Litchi candied fruit with core materials and preparation method of litchi candied fruit; CN105613908A - Production method of candy-preserved watermelon rind; US7867537B2 - Production of snacks having an expanded, crispy, chip-like textured coating; US20080182004A1 - Production of Sheeted Fruit and Vegetable Snacks; EP1512330A1 - Method for preparing a food product comprising freeze dried fruits or vegetables, and a food product obtainable by said method; WO2009126389A2 - Fruit or vegetable and grain snack mixture; WO201501762A1 -Encapsulated functional food compositions; WO2010061383Al - A method of in-situ enrichment of foods with fructan; US5567424A - Fiber, antioxidant, herbal and enzyme supplemented beverage composition for human consumption. 19. Other relevant patents were found and listed below. CN103583778 B - Litchi candied fruit with core materials and preparation method of litchi candied fruit; CN105613908A - Production method of candy-preserved watermelon rind; US7867537B2 - Production of snacks having an expanded, crispy, chip-like textured coating; US20080182004A1 - Production of Sheeted Fruit and Vegetable Snacks; EP1512330A1 - Method for preparing a food product comprising freeze dried fruits or vegetables, and a food product obtainable by said method; WO2009126389A2 - Fruit or vegetable and grain snack mixture; WO201501762A1 -Encapsulated functional food compositions; WO2010061383Al - A method of in-situ enrichment of foods with fructan; US5567424A - Fiber, antioxidant, herbal and enzyme supplemented beverage composition for human consumption.
20. Nenhuma das patentes citadas acima, descreve a presente invenção. 20. None of the patents cited above describe the present invention.
21. A presente invenção consiste na obtenção de fruta cristalizada a partir da entrecasca de melancia, através do uso da desidratação osmótica e incorporação de antocianinas com posterior secagem em secador convectivo ou liofilizador. 21. The present invention consists in obtaining crystallized fruit from the husk of watermelon, through the use of osmotic dehydration and incorporation of anthocyanins with subsequent drying in a convective dryer or lyophilizer.
22. Neste processo, as cascas previamente sanitizadas passam pela remoção da cutícula verde, seguido de corte em cubos de mesmo tamanho. Após o branqueamento, os cubos de entrecasca são submetidos à imersão em suco de uva integral, seguido ou não de desidratação osmótica em mesmo suco com teor de sólidos solúveis corrigido ou imerso diretamente em suco de uva com teor de sólidos solúveis corrigidos. Após a separação do suco e da entrecasca, os cubos são submetidos à secagem convectiva ou liofilização para finalizar a remoção de água do produto, obtendo-se a fruta cristalizada enriquecida com antocianinas. 22. In this process, the previously sanitized peels undergo the removal of the green cuticle, followed by cutting into cubes of the same size. After bleaching, the bark cubes are immersed in whole grape juice, followed or not by osmotic dehydration in the same juice with corrected soluble solids content or immersed directly in grape juice with corrected soluble solids content. After separating the juice and the inner bark, the cubes are subjected to convective drying or lyophilization to complete the removal of water from the product, obtaining crystallized fruit enriched with anthocyanins.
23. Figura 1: Fluxograma do processo de obtenção da fruta cristalizada a partir da entrecasca de melancia enriquecida com antocianinas. 23. Figure 1: Flowchart of the process of obtaining crystallized fruit from anthocyanin-enriched watermelon bark.
24. As cascas obtidas foram sanitizadas em solução clorada e a cutícula verde foi removida. A entrecasca foi submetida a corte em cubos de mesmo tamanho e branqueada, a fim de inativar as enzimas promotoras de escurecimento presentes na hortaliça. Após o branqueamento, os cubos de entrecasca passaram pelo processo de desidratação osmótica em suco de uva integral puro, com o intuito de transferir as antocianinas do suco para a entrecasca, seguido da correção do teor de sólidos solúveis do suco e para finalização do processo de desidratação osmótica. Em seguida, foram submetidos à secagem em secador convectivo ou liofilizador para obtenção de um produto com baixa umidade. 24. The peels obtained were sanitized in a chlorinated solution and the green cuticle was removed. The bark was cut into cubes of the same size and bleached in order to inactivate the browning enzymes present in the vegetable. After bleaching, the bark cubes underwent the process of osmotic dehydration in pure whole grape juice, in order to transfer the anthocyanins from the juice to the bark, followed by correction of the soluble solids content of the juice and to complete the process of osmotic dehydration. Then, they were subjected to drying in a convective dryer or lyophilizer to obtain a product with low humidity.
25. O objetivo da invenção é obter o processamento da entrecasca de melancia cristalizada enriquecidas com antocianinas. A invenção prevê um snack com potencial antioxidante. 25. The object of the invention is to obtain the processing of crystallized watermelon bark enriched with anthocyanins. The invention provides a snack with antioxidant potential.
26. Antes de uma das modalidades da invenção ser explicada em detalhes, deve ser entendido que a invenção não está limitada em seu pedido aos detalhes de combinação e composição de ingredientes e processos mencionados na seguinte descrição. A invenção é capaz de ser elaborada de outras maneiras. Deve ser entendido que a descrição empregada aqui é para propósito de descrição e não deve ser considerada como limitante.
Exemplo 1 - Obtenção da entrecasca cristalizada desidratada osmoticamente em suco de uva integral com adição de sacarose26. Before one of the embodiments of the invention is explained in detail, it is to be understood that the invention is not limited in its application to the details of combination and composition of ingredients and processes mentioned in the following description. The invention is capable of being elaborated in other ways. It should be understood that the description employed here is for descriptive purposes and should not be considered limiting.
Example 1 - Obtaining osmotically dehydrated crystallized bark in whole grape juice with addition of sucrose
27. A casca da melancia obtida foi primeiramente lavada e sanitizada com solução clorada. Após a eliminação de líquido, a cutícula verde externa foi retirada da entrecasca. A entrecasca foi cortada em cubos de aproximadamente 5 mm a 10 mm de cada lado. Os cubos foram submetidos a branqueamento para a inativação das enzimas responsáveis pelo escurecimento, seguido de imersão em água gelada para interromper o processo. 27. The rind of the obtained watermelon was first washed and sanitized with a chlorinated solution. After removal of liquid, the outer green cuticle was removed from the bark. The bark was cut into cubes of approximately 5 mm to 10 mm on each side. The cubes were subjected to bleaching to inactivate the enzymes responsible for browning, followed by immersion in ice water to stop the process.
28. Os cubinhos da entrecasca de melancia foram imersos em suco de uva integral na relação entrecasca e suco de 1:1 a 1:5 (m/m) com ou sem agitação, a temperaturas de 20 a 40 °C por um período de 1 a 8 h a fim de conferir cor, sabor e compostos funcionais, como as antocianinas. Após esse tempo, os cubinhos foram removidos do suco de uva e o excesso de umidade externa removido. Posteriormente, esses sólidos foram submetidos à desidratação osmótica, tendo sido utilizado como solução osmótica o suco de uva integral com correção do teor de sólidos solúveis de 30 a 50 °Brix, sendo a relação de entrecasca para solução osmótica durante a impregnação mantida de 1:1 a 1:5 (p/p) com ou sem agitação a uma faixa de temperatura de 20 a 40 °C. 28. The watermelon bark cubes were immersed in whole grape juice in the bark to juice ratio of 1:1 to 1:5 (m/m) with or without stirring, at temperatures from 20 to 40 °C for a period of 1 to 8 h to provide color, flavor and functional compounds such as anthocyanins. After that time, the cubes were removed from the grape juice and the excess external moisture removed. Subsequently, these solids were subjected to osmotic dehydration, with whole grape juice being used as osmotic solution with correction of the soluble solids content from 30 to 50 °Brix, with the bark to osmotic solution ratio during the impregnation maintained at 1: 1 to 1:5 (w/w) with or without stirring at a temperature range of 20 to 40 °C.
29. No fim do tempo de desidratação osmótica, os cubos de entrecasca foram retirados da solução desidratante e sua umidade excessiva removida. Os cubos foram submetidos a secagem em secador de bandejas a 30 a 50 °C ou em liofilizador por um período de 8 a 12 h. 29. At the end of the osmotic dehydration time, the bark cubes were removed from the desiccant solution and their excess moisture removed. The cubes were dried in a tray dryer at 30 to 50 °C or in a lyophilizer for a period of 8 to 12 h.
30. Diante destas considerações, como uma das formas de aproveitamento da casca de melancia para geração de um novo produto de valor agregado, a proposta foi desenvolver fruta cristalizada a partir da entrecasca de melancia pela aplicação do tratamento osmótico e incorporação de antocianinas, na faixa de concentração de 2000 a 3400 mg de cianidina-3-gicosídeo/100 g, com posterior secagem. 30. In light of these considerations, as one of the ways to use watermelon rind to generate a new value-added product, the proposal was to develop crystallized fruit from the watermelon husk by applying osmotic treatment and incorporation of anthocyanins, in the range from 2000 to 3400 mg of cyanidin-3-gicoside/100 g, with subsequent drying.
Claims (6)
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| BR102020008284A BR102020008284A8 (en) | 2020-04-27 | 2020-04-27 | Process for obtaining crystallized watermelon rind enriched with anthocyanins |
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| BR102020008284A BR102020008284A8 (en) | 2020-04-27 | 2020-04-27 | Process for obtaining crystallized watermelon rind enriched with anthocyanins |
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