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Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying

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Abstract

The present work proposes using microencapsulation, ethanol, ultrasound and convective drying to obtain iron fortified pineapple chips. Iron microparticles were produced by ferrous sulphate encapsulation with maltodextrin by spray drying. As a hydrophilic material, microparticles were dispersed in ethanol to be incorporated into the pineapple tissue, with or without the application of ultrasound. Then, the effect of different pre-treatment times with ethanol and ethanol + ultrasound was evaluated on pineapple drying. Finally, the residue of ethanol was evaluated in the final products. Pre-treatment with ethanol and ethanol + ultrasound allowed to increase significantly the iron content of pineapple chips (up to 1000% in comparison with control). In addition, the drying time decreased from 35.4 to 51.9% with the utilization of ethanol and ultrasound. Pre-treatment for 7.5 min allowed to reduce the drying time and to achieve negligible residual ethanol in the sample. The results demonstrated that the combination of the proposed technologies can be used to obtain pineapple chips enriched in iron, with reduced time of drying and a negligible residue of ethanol.

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Acknowledgments

The authors are grateful to the valuable help and discussion by/with Eng. Karoline Costa dos Santos and Prof. Dr. Severino Matias de Alencar.

Funding

The present work was funded by the São Paulo Research Foundation (FAPESP, Brazil) for funding the project n° 2019/05043-6 and the GR Carvalho postdoctoral fellowship (2018/17844-0), the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the productivity grant of P.E.D. Augusto (306557/2017-7) and the LNNano (CNPEM, Brazil) for technical support and facilities during electron microscopy work (Project SEM-24192).

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Authors and Affiliations

  1. Department of Agri-Food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil

    Gisandro Reis Carvalho, Adna Prado Massarioli & Pedro Esteves Duarte Augusto

  2. Technology Center of Cereal and Chocolate (Cereal Chocotec), Food Technology Institute (ITAL), Campinas, SP, Brazil

    Izabela Dutra Alvim

  3. Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), Sao Paulo, SP, Brazil

    Pedro Esteves Duarte Augusto

Authors
  1. Gisandro Reis Carvalho
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  2. Adna Prado Massarioli
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  3. Izabela Dutra Alvim
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  4. Pedro Esteves Duarte Augusto
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Correspondence to Gisandro Reis Carvalho.

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Carvalho, G.R., Massarioli, A.P., Alvim, I.D. et al. Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying. Food Eng Rev 13, 726–739 (2021). https://doi.org/10.1007/s12393-020-09259-4

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  • DOI: https://doi.org/10.1007/s12393-020-09259-4

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