Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying

Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying

Red guava and watermelon have good sensory and nutritional attributes. However, they are highly perishable. Aiming to improve this condition, drying is presented as a technique that promotes the reduction of water content, extending the useful life of products. The elaboration of guava and watermelo...

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Bibliographic Details
Main Authors: Carlos Eduardo de Faria Cardoso, Maria Eduarda Flores Trindade, Michelle Gonçalves Santana, Francine Albernaz Teixeira Fonseca Lobo, Anderson Junger Teodoro
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Red guava
Watermelon
Drying on a foam mat
Antioxidant
Phenolics
Stability
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23001909

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http://www.sciencedirect.com/science/article/pii/S2772753X23001909

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