Efeito da maltodextrina no sumo da polpa de abacaxi ‘Pérola’ atomizado

Freitas, Elaine de Fatima Miranda; Lopes, Luana de Lima; Alves, Sandra; Campos, André José de

doi:10.19084/rca18056

Cited by 3 publications

(1 citation statement)

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“…Formulations with higher concentration of maltodextrin generate a lower percentage of hygroscopicity [ 79 , 80 , 81 , 82 ]. The microparticle was prepared with only 5% maltodextrin for the reason of low humidity value.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation by Spray Drying and Antioxidant Activity of Phenolic Compounds from Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

et al. 2022

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The industrial processing of fruits in the Amazon region, such as tucuma, generates a large amount of coproducts with great nutritional potential. In this work, phenolic compounds from tucuma coproduct almonds were extracted and microencapsulated by spray drying using maltodextrin as the encapsulating agent and verified its antioxidant activity. Phenolic compounds were determined by UV spectroscopy and identified by Ultraefficiency Liquid Chromatography. Antioxidant activity was measured by ABTS and DPPH assay. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content and water activity were applied to characterize the microparticle. The crude extract and microparticle had total polyphenols of 135.1 mg/g ± 0.078 and 130.5 mg/g ± 0.024, respectively. Caffeic and gallic acids were identified. The crude extract and the microparticle showed good antioxidant activity by ABTS and DPPH assay, justified by the presence of the phenolic compounds found. The microparticle showed spherical and heterogeneous structures and good encapsulation efficiency from the spray drying process using maltodextrin. The results show that the extract of the tucuma almond coproduct can be used as a phenolic compound-rich source and microencapsulated with possible application for functional food production.

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Section: Resultsmentioning

confidence: 99%

Microencapsulation by Spray Drying and Antioxidant Activity of Phenolic Compounds from Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

et al. 2022

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Flowability of spray‐dried sapodilla pulp powder

Lima

Afonso

Rodrigues

et al. 2022

J Food Process Engineering

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This study aimed to evaluate the influence of maltodextrin, Arabic gum, and dextrin on phenolic compounds, morphology, and flowability of sapodilla pulp powder obtained in a spray dryer. Sapodilla pulp was characterized by its moisture and total polyphenols. The carriers were individually added to the pulp at a concentration of 20% (m/m), and the samples were dried in a spray dryer. The powders were analyzed for moisture, hygroscopicity, total polyphenols, and particle morphology, and their flowability was evaluated using the Powder Flow Tester (PFT). Total polyphenols of sapodilla pulp (average of 1055.30 mg GAE in 100 g of pulp solids) were more significant than in the powders (457.06 to 635.55 mg GAE in 100 g of pulp solids). The lowest moisture (1.16%) was obtained for maltodextrin. All carriers generated nonhygroscopic powders. The particles showed a rounded shape with greater roughness in samples containing Arabic gum. The powder with dextrin resulted in better flowability characteristics, with a higher flow index and lower compressibility index, Hausner ratio, and wall friction angle. Sapodilla pulp powder was classified as cohesive, with flow indices < 3, compressibility index from 53.2 to 59.9, and Hausner ratio between 2.14 and 2.50. The carriers used influenced the characteristics of sapodilla pulp powders, the Arabic gum promoting greater protection of total polyphenols and dextrin resulting in better flowability characteristics. Practical Applications The consumption of tropical fruits has increased in recent years, especially fruits considered exotic. The sapodilla fruit has many health benefits potential, but it has a short shelf life and seasonal crop. This research provides information on the spray‐dried sapodilla pulp powder containing different drying carriers, in order to evaluate the powder flowability behavior. This evaluation was based on particle morphology, wall friction angle, and bulk and tapped densities. It is important to determine the influence of carriers on the powder in order to produce a good quality product.

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Efeito do tratamento osmótico nas propriedades mecânicas de fatias de abacaxi (Ananas comosus) desidratadas em secador de leito fixo

Rodrigues

Marfil

2021

Rev. Bras. de Cien., Tec. e Inov.

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Um dos métodos mais antigos utilizados para conservar um alimento é a secagem. Esse método reduz a quantidade de água do alimento, inviabilizando a multiplicação de microrganismos e as reações bioquímicas de deterioração, porém, tal método pode danificar sensorialmente o alimento. Uma das técnicas utilizadas para minimizar os efeitos negativos da secagem é a utilização de métodos combinados, como por exemplo, o tratamento com pré-desidratação osmótica em solução hipertônica. O objetivo do trabalho foi avaliar as propriedades mecânicas das fatias de abacaxi desidratas em secador de leito fixo com e sem pré-tratamento osmótico e estudar a cinética de secagem através dos modelos matemáticos de Page e Lewis. Os modelos de Page e Lewis apresentaram bons ajustes (R²>0,99). A textura também foi estudada apresentando diferença estatística (p > 0,05) nos aspectos de dureza, elasticidade e coesividade. O processo de secagem resultou na diminuição da umidade e aumento da quantidade de sólidos solúveis e da acidez.

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Efeito da maltodextrina no sumo da polpa de abacaxi ‘Pérola’ atomizado

Cited by 3 publications

References 0 publications

Microencapsulation by Spray Drying and Antioxidant Activity of Phenolic Compounds from Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

Microencapsulation by Spray Drying and Antioxidant Activity of Phenolic Compounds from Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

Flowability of spray‐dried sapodilla pulp powder

Efeito do tratamento osmótico nas propriedades mecânicas de fatias de abacaxi (Ananas comosus) desidratadas em secador de leito fixo

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