Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

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%.