This study evaluated Bacaba powder produced in a spouted bed as a source of bioactive compounds and high energy value. The conditions influencing the drying process parameters (yield, moisture level, phenolic and anthocyanin retention) as well as simultaneous optimization (optimal conditions) of production were also considered. Drying was most efficient at 75 °C using maltodextrin concentrations above 20.0% (w/w). Higher anthocyanin retention (92.52%) at 65 °C (p = 0.0003), and a maltodextrin concentration of 20.0% (w/w) resulted in high retention of phenolics (95.38%). Accordingly, the operations tested under the desirability function (68 °C, maltodextrin concentration of 21.7% w/w, and air velocity of 1.3 × minimum spouting velocity (Vjm) m s-1) resulted in a process yield of 55.04% and the dry basis (d.b.) composition results were: total phenolics (376.43 mg GAE 100 g-1), energetic value (612.64 kcal 100 g-1), lipids (47.74 g 100 g-1), carbohydrates (27.79 g 100 g-1), protein (15.10 g 100 g-1), and dietetic fiber (8.45 g 100 g-1). The high solubility (92%), flowability (14%), energy, and bioactive characteristics of Bacaba powder suggest the potential for many applications, such as development of dietary supplements, high-energy drinks, milk-based and instant products, and bakery products.

The aim of this study was to optimize the conditions for spray drying açaí extract using both response surface methodology and desirability function. Drying was based on an experimental design, where air temperature and feed flow were the independent variable. A high yield of açaí powder was obtained, with low‐moisture content and high anthocyanin retention. The desirability function indicated that a temperature of 134°C and a feed flow of 9.00 ml/min constitute the optimal drying conditions (p < .05), under which the yield was 56.22% with high anthocyanin retention (80.99%) and low‐moisture content (2.71 g 100 g−1). Scanning electron microscopy revealed the presence of spherical particles with average size <10.00 μm, and energy‐dispersive spectroscopy confirmed the nature of the organic dye. The açaí powder was highly soluble (94.38%) and nonhygroscopic (hygroscopicity of 7.87%), indicating its potential as an additive in instant products and beverage industries.Practical applicationsSpray drying is a viable technique for obtaining powdered products with their original characteristics preserved. This study proposes optimized conditions for producing açaí powder. The results indicate high yield, low degradation of anthocyanins, and low‐moisture content, which are fundamental characteristics for application as subsidy for the products of food and pharmaceutical industries. Herein, we suggest the potential use of açaí powder in many applications, including the development of dietary supplements, high‐energy drinks, milk‐based products, and instant and bakery products.

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This study investigated the gelatinization process of polymeric suspensions of cassava starch (Manihot esculenta Crantz) plasticized with glycerol or ethylene glycol and used for biofilm production. Scanning electron microscopy confirmed that the starch, used as raw material for suspensions, consists of granule-forming clods and granular aggregates. Physical parameters such as viscosity, density, and temperature can be evaluated and used to accurately characterize and identify the gelatinization point of the polyol-plasticized starch. Upon reaching the gelatinization point, the suspensions went underwent retrogradation and had a kinetic viscosity of 19 to 23.508 mPa•s for the starch-glycerol suspension and 13.56 to 16.12 mPa•s for the starch-ethylene glycol suspension. However, the density of the suspensions slightly decreased during this process, ranging from 1.01 to 0.98 g/cm3. The starch-glycerol biofilm was more malleable and resistant, while the starch-ethylene glycol biofilm was inflexible and brittle. The use of different polyols facilitated the modification of the solubilization capacity of the biofilms. The starch-glycerol biofilm had a solubility value three times higher than that of the starch-ethylene glycol biofilm.

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