Freeze drying is a technique used for decades to preserve perishable food preserving its flavor and aroma to the maximum. This technique has been used in the usual way for coffee but it is being used more and more in other types of foods, such as fruits. Freeze drying is a process that allows extracting all the moisture from a food, preserving its flavor to the maximum. It consists of freezing the food at a very low temperature (temperatures below 50 degrees below zero) and once in that state, the pressure is suddenly lowered and heat is submerged, achieving the sublimation of the water that is, passing from ice to steam, without going through the liquid state. The fruit retains an appearance similar to its natural state, but is completely free of water, meaning it is light and crispy.
Freeze-drying preserves and lengthens the life of the food since, in the absence of water, microorganisms cannot proliferate. In return, it is essential to keep the lyophilized product in a sealed environment, preferably under vacuum to avoid dehydration. The acerola is loaded with properties and on the top when it is turned into a freeze dried acerola form, the nutrients and properties are locked. To offer you some handsome properties of acerola we have the freeze dried acerola for you! The present invention is a process for obtaining the lyophilized and stabilized acerola extract, which is ideal for use as an additive in cosmetics and as an ingredient in the food industry.
Very red when ripe, varying in orange and purple tones, with a perfume similar to that of the apple, with a slightly acid taste, a soft pulp and full of juice, the acerola was already used for centuries by the natives of region 10 the Antilles, Central America and the North of South America. Because it is a rustic and resistant plant, the acerola has spread naturally and easily everywhere, especially in the North and Northeast of Brazil. In addition to being a potential source of vitamin C, acerola is also an important source of beta-carotene and other carotenoids, which, in addition to provitamin an activity, participate as antioxidants in the biological system.
Acerola is a small fruit that grows naturally in Central America. Its appearance is very similar to that of the cherry in terms of size, color and appearance in general, so it is sometimes confused. It is also known as ‘Antillean cherry’, ‘cherry of Barbados’ or ‘cherry red’. But despite the nutritional properties similar to cherries (antioxidants, anti-infectives, etc.), acerola contains much higher levels of vitamin C, which enhances its qualities of cell regeneration and anti-age. Considered as the fruit with the highest VITAMIN C content, the lyophilized extract of acerola has properties.
Toning and stimulants
Acerola is recommended in a preventive way against the flu or colds. It is an immunostimulant that strengthens the body’s defenses against germs and viruses by activating antibody synthesis. It is a powerful tonic useful in cases of great physical fatigue or nervous exhaustion, weakness. This extract also serves as a relief for stress and can be taken when you feel exhaustion, depression or anxiety.
It is possible to lyophilize virtually acerola. The acerola is a small fruit from the Amazon, very interesting to add your daily intake to our diet, due to the general lifestyle, poor nutrition and environmental contamination our body is subject to continuous attacks of free radicals, so the acerola that has a High in vitamin C, acts as a powerful antioxidant neutralizing the attack of free radicals. Vitamin C is involved in many bodily processes so if you increase it in your diet you ensure an optimal functioning of it, and you will notice it in your skin, hair, vital energy and a long etc.
Why freeze dried acerola is good?
At the beginning, freeze dried acerola lyophilization was a method that was used to preserve food and supplements for long-term sports, expeditions to the sea, mountain or space. Currently, we find more and more snacks to eat mid-morning or mid-afternoon on the basis of lyophilized freeze dried acerola. In these cases, it preserves the color of red fruits intact, for example, which are very delicate.
The only thing that changes with lyophilization is that the food is dried, that is, it does not contain water. Therefore, it is harder and crunchier, weighs less, but maintains color and nutrients, as well as flavor, which is pure. If you like a particular vegetable, when you taste the same lyophilized food you will still like it more, because it is in its purest state.
- Acerola is very rich in Vitamin C, 30 times more than an orange.
- Keep in mind that as the fruit matures, the vitamin C content is lost.
- Acerola also provides other vitamins, such as Vitamin A, B1, B2 in the smaller proportion (but that makes acerola can also be used as a supplement for medicinal herbs).
- It also provides the minerals (magnesium, potassium, calcium, iron, phosphorus) essential for the body to function normally.
- In turn, its high proportion of carotene (comparable to the amount that can be found in carrots) and bioflavonoids give it great nutritional value.
Immune system: Due to its high content of vitamin C, acerola stimulates the production of white blood cells, which help the body to defend itself from foreign agents or pathogens. This is why it is ideal to be consumed in cases of fatigue, depression, stress or respiratory diseases such as flu and colds. On the other hand, the amount of nutrients provided by the fruit gives the body ‘fuel’ of good quality for the vital organic functioning, which also favors the optimal functioning of the defenses.
The presence of vitamin C promotes the synthesis of collagen, improving elasticity and wound healing. This vitamin also controls the synthesis of melanin, avoiding unwanted pigmentations; It also prevents cancer to the skin and, at the same time, allows our skin to defend itself from free radicals, such as solar radiation and toxins from the environment.