Ascorbic Acid and Anthocyanin Retention During Spray Drying of Acerola Pomace Extract

Abstract

The objective of this work was to assess the impact of processing parameters (inlet temperature, 170–200C; drying aid‐to‐acerola ratio, 2:1–5:1; and percent replacement of maltodextrin by cashew tree gum as drying aid, 0–100%) on degrees of retention of ascorbic acid (AA) and anthocyanins (AC) during spray drying of acerola pomace extract. The experiment was conducted according to response surface methodology. Degrees of AC and AA retention were impaired by increasing the inlet temperature, and favored by increasing drying aid‐to‐acerola ratio. Maximum degrees of retention (higher than 95%) were predicted to be achieved by using an inlet temperature of 170C, with a drying aid‐to‐acerola ratio of 5:1. Cashew tree gum may or may not be used to replace maltodextrin as the drying aid, without significantly changing the retentions of the compounds of interest. PRACTICAL APPLICATIONS Acerola is an important source of ascorbic acid (vitamin C) and anthocyanins (its main pigments, responsible for its red color), compounds of commercial interest, related to their widely reported antioxidant properties, which have been associated to prevention of degenerative diseases. This research involves the preparation of spray‐dried acerola extract from an inexpensive residue from acerola juice processing. The product may be used as a food additive imparting a red color and/or antioxidant properties to a wide variety of foods. The study also indicates the potential of cashew tree gum, a virtually unknown exsudate from a widely available tree in Brazil, as a maltodextrin replacement as drying aid in spray drying of sugar‐rich products such as fruit extracts.

Optimization of spray-drying process for concentrated orange juice

“…The pattern of the fi ndings was similar to those found for other fruit juices (PATIL et al, 2014;CUEVAS-GLORY et al, 2017). Nevertheless, other studies reported an opposite effect (MOREIRA et al, 2010;SINGH et al, 2013), but in all cases higher inlet air temperatures were used. MD content signifi cantly affects the ascorbic acid retention of orange juice powder.…”

Encapsulation of Purple Maize Anthocyanins in Phosphorylated Starch by Spray Drying

“…Anthocyanins belong to the group of flavonoids. Typical encapsulating agents for spray drying of natural pigments are gums, polysaccharides, lipids, proteins, and fibers (Chiou and Langrish 2007;Moreira et al 2010;Bakowska-Barczak and Kolodziejczyk 2011;Robert et al 2012). A large amount of anthocyanins is present in the pericarp and aleurone layers of purple maize.…”

“…The encapsulating agent acts as a physical barrier against the effects of oxygen and small molecules, inhibiting chemical and enzymatic degradation ). Typical encapsulating agents for spray drying of natural pigments are gums, polysaccharides, lipids, proteins, and fibers (Chiou and Langrish 2007;Moreira et al 2010;Bakowska-Barczak and Kolodziejczyk 2011;Robert et al 2012). The performance of native starches as encapsulating agents can be improved by modifications.…”

APLICAÇÕES FARMACOLÓGICAS E TECNOLÓGICAS DA GOMA DO CAJUEIRO (Anacardium occidentale L.) – UM PRODUTO OBTIDO DA FLORA BRASILEIRA

“…Várias aplicações tecnológicas foram descritas para a GC, algumas delas, resultantes do uso tradicional, como espessante ou emulsionante, frequentemente atribuído às propriedades de gomas em geral (KUMAR et al, 2009 (AZEREDO et al, 2011;PINTO, 2012); no encapsulamento de corantes naturais ou aromas (AZEREDO et al, 2007;MOREIRA et al, 2010).…”