The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 °C and 70 °C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 °C and 70 °C and sorption isotherms at 20 °C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 µg/g dry matter in lyophilized powder. This β-carotene content is comparable to that provided by carrot juice. Air-drying at 60 °C only reduced carotenoids content by 10%.

中文翻译：

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粉状Lulo（Solanum quitoense）甘蔗渣粉作为功能性食品成分的表征。

通过干燥和碾磨技术稳定水果蔗渣是一种有价值的加工技术，可提高其耐用性并保留其宝贵的生物活性成分。本研究的目的是评估热风干燥中的冻干和空气温度（60°C和70°C）以及研磨条件（粗粒度或细粒度）对理化性质的影响；水相互作用能力；抗氧化性能；卢洛蔗渣粉中的类胡萝卜素含量。还确定了在60°C和70°C下的空气干燥动力学以及在20°C下的吸附等温线。结果表明，干燥条件会影响抗氧化性能和类胡萝卜素含量，而粒度分析会稍微影响纤维和水的相互作用性能。冻干粉中的纤维含量接近50％，类胡萝卜素含量高于60 µg / g干物质。该β-胡萝卜素含量与胡萝卜汁所提供的含量相当。在60°C下风干只能将类胡萝卜素含量降低10％。