Jabuticaba-açu peel flour: effects of Drying on Proximate and Bioactive Compounds

Abstract

The jabuticaba (Plinia cauliflora) is a tropical fruit valued for its sensory and nutritional benefits; however, its use is limited due to its susceptibility to spoilage during transport and storage. This study aims to identify the drying conditions for jabuticaba peel to produce flour high in anthocyanins and antioxidant activity, while also examining its physicochemical characteristics. Fruits were collected from properties in Guaraciaba and São Miguel do Oeste in the western region of Santa Catarina, Brazil. The peels were dried using a forced air circulation oven at three different temperatures (40°C, 50°C, and 60°C) and freeze-drying. Both the resulting flours and in natura peels were analyzed for centesimal composition, pH, water activity, anthocyanin content, antioxidant activity, and total polyphenols. Results showed that the 60ºC and freeze-dried samples exhibited higher antioxidant capacities, indicating their potential for food industry applications.