{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,26]],"date-time":"2026-04-26T04:23:29Z","timestamp":1777177409228,"version":"3.51.4"},"reference-count":30,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,3,29]],"date-time":"2023-03-29T00:00:00Z","timestamp":1680048000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003593","name":"National Council for Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior (Scientific and Technological Development) (CNPq)","doi-asserted-by":"publisher","award":["428403\/2016-6"],"award-info":[{"award-number":["428403\/2016-6"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Coordination for the Improvement of Higher Education Personnel (CAPES)","award":["428403\/2016-6"],"award-info":[{"award-number":["428403\/2016-6"]}]},{"name":"Programa de Apoio \u00e0 Publica\u00e7\u00e3o Qualificada (PAPQ)\u2014Pr\u00f3-Reitoria de Pesquisa e P\u00f3s-Gradua\u00e7\u00e3o (PROPESP\/UFPA)","award":["428403\/2016-6"],"award-info":[{"award-number":["428403\/2016-6"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Jambu (Acmella\u00a0oleracea) is a vegetable used in human food. Drying is an alternative to increase the shelf life of the product. High temperatures can induce the degradation of carotenoids and reduce the health benefits of these compounds. This study investigated the effect of the Jambu leaves\u2019 drying temperature on the carotenoid composition. It was performed previously by screening 16 plants from different localities based on the total carotenoid content. The process of drying by convection was carried out at temperatures of 35, 40, 50, and 60 \u00b0C in an air circulation oven, at an air velocity of 1.4 m\/s\u22121 and a processing time of ~20 h. The drying data were fitted to six mathematical models and the quantification of the carotenoid retention was determined by HPLC-DAD. The study demonstrates that the carotenoid content among the samples collected from the 16 producers varied by 72% (lower\u2014175 \u00b1 16 \u03bcg\/g, higher\u2014618 \u00b1 46 \u03bcg\/g). Among the models, the Page model was found to be the most suitable model to explain the variation of the experimental data. The drying process at 40 \u00b0C reduces the Jambu leaves\u2019 carotenoid content significantly (p &lt; 0.05) (All-trans-\u03b2-carotene\u201486 \u00b1 2 \u03bcg\/g, All-trans-lutein\u2014141 \u00b1 0.2 \u03bcg\/g) but does not alter the carotenoid profile. The occurrence of similar reduction behavior was observed for the different carotenoids at all the temperatures studied. The drying process at 35 \u00b0C was the condition that ensured the highest retention of carotenoids, and also a product classified as a very high source of carotenoids (total carotenoids\u2014748 \u00b1 27 \u03bcg\/g, vitamin A\u201417 \u00b1 1 \u03bcg RAE\/g). Thus, this study concludes that a temperature of 35 \u00b0C for 14 h (air velocity\u20141.4 m\/s\u22121) is the best drying condition for Jambu leaves using a low-cost dryer and as a possibility for the preservation and marketing of this Amazonian raw material.<\/jats:p>","DOI":"10.3390\/foods12071452","type":"journal-article","created":{"date-parts":[[2023,3,30]],"date-time":"2023-03-30T01:05:26Z","timestamp":1680138326000},"page":"1452","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Thermal Degradation of Carotenoids from Jambu Leaves (Acmella\u00a0oleracea) during Convective Drying"],"prefix":"10.3390","volume":"12","author":[{"given":"Jardilene da Silva","family":"Moura","sequence":"first","affiliation":[{"name":"Programa de P\u00f3s-Gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7574-6830","authenticated-orcid":false,"given":"Railson Pontes e","family":"Sousa","sequence":"additional","affiliation":[{"name":"Faculdade de Biotecnologia, Universidade Federal do Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"given":"Luiza Helena da Silva","family":"Martins","sequence":"additional","affiliation":[{"name":"Instituto de Sa\u00fade e Produ\u00e7\u00e3o Animal (ISPA), Universidade Federal Rural da Amaz\u00f4nia (UFRA), Bel\u00e9m 66077-830, PA, Brazil"}]},{"given":"Carlos Emmerson Ferreira da","family":"Costa","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio de \u00d3leos da Amaz\u00f4nia (LOA), Instituto de Ci\u00eancias Exatas e Naturais (ICEN), Universidade Federal do Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4549-3297","authenticated-orcid":false,"given":"Renan Campos","family":"Chist\u00e9","sequence":"additional","affiliation":[{"name":"Programa de P\u00f3s-Gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8584-5859","authenticated-orcid":false,"given":"Alessandra Santos","family":"Lopes","sequence":"additional","affiliation":[{"name":"Programa de P\u00f3s-Gradua\u00e7\u00e3o em Ci\u00eancia e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e05349","DOI":"10.1016\/j.heliyon.2020.e05349","article-title":"Comparison of powdered and fresh jambu (Acmella oleracea)","volume":"6","author":"Gomes","year":"2020","journal-title":"Heliyon"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1144","DOI":"10.1016\/j.foodres.2018.09.060","article-title":"Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) 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