Freeze-dried native fruits

The Amazon Rainforest Supershake is an innovative product that uses freeze-dried Amazonian fruits, combining the nutritional benefits of native Brazilian fruits with ease of consumption. The ingredients include açaí, cajá, camu-camu, cupuaçu, soursop and murici, all rich in essential micronutrients and bioactive compounds.

What is freeze drying?

Freeze-drying is a type of processing without the addition of chemical components and consists of three main steps: freezing, sublimation and desublimation. It is an effective solution for maintaining the nutritional properties and increasing the shelf life of many native Brazilian fruits, which are highly perishable and have a short shelf life due to their high water content and susceptibility to microbial and enzymatic degradation. This is important not only for the local economy, as it provides a sustainable source of income for the communities in the region, but also for maintaining the nutritional, sensory and functional properties of the fruits. In addition, freeze-dried fruits have a significantly longer shelf life without the need for preservatives, which facilitates their commercialization and export.

Maintenance of the nutritional properties of native fruits

Vitamins and minerals:

Of all the vitamins, vitamin C is the most susceptible to heat and oxidation. It has been shown that the vitamin C content is well preserved during freeze-drying, with much of the vitamin C content of the fresh fruit retained after the process. In addition, B vitamins such as thiamine (B1), riboflavin (B2) and niacin (B3) are also sensitive to heat. Freeze-drying preserves these vitamins more effectively than other drying methods.

Preserving these vitamins is essential, as they play vital roles in energy metabolism, neurological health and the maintenance of skin and hair. Vitamin C, in addition to being a powerful antioxidant, is crucial for the synthesis of collagen, an essential protein for maintaining healthy skin and joints.

Regarding minerals, calcium, magnesium, iron and potassium are almost completely preserved during freeze-drying. The structure of the food is maintained, which helps to retain the minerals in their original proportions.

Calcium is essential for bone health, while magnesium plays an important role in muscle and nerve function. Iron is essential for the formation of hemoglobin and the transport of oxygen in the blood, and potassium is vital for fluid balance and cardiovascular function. Maintaining adequate levels of these minerals is crucial to preventing nutritional deficiencies and promoting good overall health.

Polyphenols:

These are antioxidant compounds that are well preserved during the freeze-drying process. Studies even indicate that freeze-drying is associated with the conservation of the content of these compounds in açaí and cajá. In açaí, freeze-drying is associated with better conservation of anthocyanins, a type of polyphenol responsible for the purple color of the fruit. In cajá, the process is associated with the retention of the polyphenols quercetin, myricetin, catechin, hesperetin and naringenin.

Studies show that these polyphenols have many beneficial health effects, including anti-inflammatory, anticarcinogenic and cardioprotective actions. In addition, polyphenols contribute to maintaining the vibrant color and flavor of fruits, improving the sensory acceptance and appeal of freeze-dried products.

References:

Bhatta, S. et al. Freeze-drying of plant-based foods. Foods ; 9(1): 87, 2020. doi: 10.3390/foods9010087.

Pateiro, M. et al. The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life. FoodChemX ; 16: 100465, 2022. doi.org/10.1016/j.fochx.2022.100465.

Lucena, TLC; Batista, KS; Pinheiro, RO et al. Nutritional characterization, antioxidant, and lipid-lowering effects of yellow mombin ( Spondias mombin ) supplemented to rats fed a high-fat diet. Foods ; 11(19): 3064, 2022. doi: 10.3390/foods11193064.