Vitamin C stability in acerola and camu-camu powder obtained by spray drying

Abstract

Acerola and camu-camu fruits possess high vitamin C content. However, since these fruits are little consumed in their fresh form, it is important to consider that vitamin C can be oxidized depending on storage conditions. Thus, this study aimed to produce acerola and camu-camu powders by spray drying to maintain the stability of their vitamin C content during storage. Acerola and camu-camu powders were characterized in relation to their physicochemical characteristics, antioxidant activity, and vitamin C concentration and stability under different storage conditions (30 °C and 40 °C, 75% relative humidity). In general, the powders were proven to be stable, with low water activity (< 0.40) and humidity (< 4.0 g/100 g powder), as well as high vitamin C concentrations (1593.2 and 6690.4 mg/100 g of powder for acerola and camu-camu, respectively). Furthermore, we observed a high antioxidant activity by ABTS●+, DPPH• and FRAP assays. The powders stored at lower temperature (30 °C) showed higher vitamin C stability. In conclusion, acerola and camu-camu powders produced by spray drying are potential sources of vitamin C and active compounds and are therefore suitable for several food industry applications.

Bioactive compounds and strategy processing for acerola: A review

“…The spray-dried acerola powder can be processed from acerola pulp (Garcia et al, 2020) or mix with other fruit (Souza et al, 2020). In a study by Garcia et al (2020), acerola pulp was mixed well with 5% maltodextrin (DE 12) and homogenized at 500 rpm for 30 minutes.…”

“…The spray-dried acerola powder can be processed from acerola pulp (Garcia et al, 2020) or mix with other fruit (Souza et al, 2020). In a study by Garcia et al (2020), acerola pulp was mixed well with 5% maltodextrin (DE 12) and homogenized at 500 rpm for 30 minutes. The dispersion was dried by using an MSD 5.0 spray dryer with a 2.0 mm diameter injector nozzle, inlet temperature, outlet temperature, and flow rate were 120℃, 80℃, and 20 mL/min, respectively.…”

Development, Validation, and Use of 1H-NMR Spectroscopy for Evaluating the Quality of Acerola-Based Food Supplements and Quantifying Ascorbic Acid

“…In acerola or acerola-derived samples, the quantification of vitamin C, mostly composed of AA, is generally carried out by destructive targeted analytical methods: either liquid chromatography (HPLC), coupled with several detection methods such as ultraviolet or electrochemical detection [ 12 , 13 ], or spectrofluorometric methods [ 14 , 15 ]. These methods each have advantages and drawbacks for the targeted quantification of ascorbic acid [ 15 ].…”

Estudo numérico da dinâmica de partículas em secador rotatório não-convencional e sua relação com a desidratação de polpa de acerola

“…propriedades de proteção contra oxidação, sendo capaz de promover uma encapsulação com menor permeabilidade de oxigênio. Esse efeito de proteção da vitamina C pelo uso de maltodextrina foi relatado porGarcia et al (2020) para a secagem de camu-camu por spraydrying, de modo que o pó obtido pelos autores teve baixa redução de tal composto bioativo em relação à polpa.Visando entender melhor os efeitos do uso do secador rotatório com recheio de inertes para a produção de pós desidratados de acerola, foi feita uma comparação entre o conteúdo de compostos bioativos obtidos para a polpa e para os pós. Os gráficos apresentados na Figura 4.18 contêm informações dos resultados mais baixos e mais elevados encontrados entre todos os experimentos realizados no planejamento, para cada um dos compostos.…”