Elaboración de snacks de frutos secos con alto contenido de fenoles, mediante diferentes tipos de secado

Abstract

Ecuadorian non-traditional fruits are an important source of beneficial compounds, such as phenolic compounds, although little is known about the industrialisation processes of these fruits to take advantage of their health benefits. In this sense, the objective of this study was to develop dried fruit snacks with high phenolic content using different drying methods. The study included a literature review of fruits rich in phenolic compounds, and pitahaya (Selenicereus megalanthus) and chamburo (Vasconcellea pubescens) were selected. These fruits were subjected to oven drying at temperatures of 70 and 90 °C and air flow rates of 0 and 10%. The lyophilization method was also used. The concentration of total phenolic compounds in the dried products was quantified to determine the best drying method and based on this, a plant was designed, and the economic indicators of net present value (NPV) and internal rate of return (IRR) were analysed. The results showed that pitahaya reached a lower final moisture content of 12% after a drying time of 7 hours and 18 minutes at a temperature of 90°C and an air flow of 0%. For chamburo, the lowest moisture content was obtained at 90 °C and air flow rates of 0 and 10%, with values of 7.3% after 1 hour and 24 minutes drying time and 6.2% after 1 hour drying time, respectively. It was also observed that the concentration of phenolic compounds was higher in oven drying for pitahaya, while chamburo showed high phenolic values in freeze drying and oven drying at 90 °C and 0% airflow. These results suggest that the optimum drying method for chamburo may be oven drying at 90 °C and 0% airflow. In turn, an IRR of 20% was obtained, with a possible payback of two years.