Effects of encapsulating agents on anthocyanin retention in pomegranate powder obtained by the spray drying process

Santiago, Manuela Cristina Pessanha de Araújo; Nogueira, Regina Isabel; Paim, D. R. S. F.; Gouvêa, Ana Cristina Miranda Senna; Godóy, Ronoel Luiz de Oliveira; Peixoto, Fernanda Marques; Pacheco, Sidney; Freitas, Suely Pereira

doi:10.1016/j.lwt.2016.06.059

Cited by 49 publications

(27 citation statements)

References 25 publications

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“…The result is the prevention of agglomerates formation on the dryer wall avoiding low yield, even in suspension with high evidence of sugar, such as Bacaba. Similar behaviors were observed in studies of Fujita et al (2013) and Santiago et al (2016) in the production of Camu-Camu and Pomegranate powder. X 1 and X 3 were the only variables that had a significant effect on the moisture content of spouted-bed-dried Bacaba powder (Table 3).…”

Section: Effect Of Operational Variables On Process Efficiency and Posupporting

confidence: 82%

“…The region of greatest retention of anthocyanins in the process is indicated in Table 1 as corresponding to the central point (X 1 , X 2 and X 3 = 0), and is clearly shown in Figure 2C. The value of 92.52% is higher than the data described in the literature for pulps dried in spray dryers, where, on average, retention of these constituents is approximately 60% to 75% (Santiago et al, 2016).…”

Section: Effect Of Operational Input Variables On Anthocyanin and Phementioning

confidence: 68%

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Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

Nascimento

Andrade

Santana

et al. 2019

Braz. J. Food Technol.

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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.

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Section: Effect Of Operational Variables On Process Efficiency and Posupporting

confidence: 82%

Section: Effect Of Operational Input Variables On Anthocyanin and Phementioning

confidence: 68%

Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

Nascimento

Andrade

Santana

et al. 2019

Braz. J. Food Technol.

View full text Add to dashboard Cite

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“…Santiago et al (2016) observed that anthocyanin retention in microcapsules produced by spray drying of pomegranate juice was equivalent to 90% and 60% after being stored at 25 °C for 90 and 120 days, respectively. Çam et al (2014) evaluated the stability of the microcapsules and phenolics powder (non-encapsulated) obtained by spray drying without using any coating material from Pomegranate peel stored at 4 °C for 3 months, these authors observed phenolic microcapsules are more stable than the phenolics powder.…”

Section: Storage Stabilitymentioning

confidence: 99%

Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

Tang

Chen

et al. 2017

Food Sci. Technol

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“…In recent years, the rose essential oil has drawn much attention due to its special fragrance and physiological functions, and thus has developed greatly in medicine, food and chemical sectors, for which 6000 to 8000 tons of rose flowers are used annually in China, leaving much rose residue disposed as agricultural wastes. However, the residue, abundant with bioactive compounds, including phenolics and anthocyanins, shows excellent antioxidant [1] , antibacterial [2] and anti-inflammatory [3] properties to prevent people from cardiovascular diseases, neurodegenerative diseases, and diabetes. [4] Furthermore, the anthocyanin, typically in attractive red, has great potential in food industry as a natural colorant.…”

Section: Introductionmentioning

confidence: 99%

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

2019

International Journal of Food Properties

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In this work, anthocyanin of rose residue was microencapsulated, using spray-drying (1:1 (w/w) of GA to MD, the inlet air temperature was170°C, the drying airflow rate was 5.0 m 3 /min, feed rate was 0.36 L/h) and freezedrying (processing 48 h at −52°C, vacuum degree was 0.45 mbar) with gum arabic and maltodextrin as external materials. The total phenolic content (TPC), anthocyanin content (ACN), antioxidant activity, moisture content, water activity (A w), solubility, hygroscopicity, colorimetric property, particle micromorphology and size distribution of the microencapsulated anthocyanin were measured. Thermal degradation kinetic and thermodynamic parameters of ACN extracts and microcapsules in the accelerated model were determined. The spray-dried powder (SDP) presented a spherical shape while the freeze-dried powders (FDP) were in indefinite and laminated structures with more homogeneous distribution. After microencapsulation, the retention rate of TPC and ACN was 86.00% and 75.85% for SDP, 91.44% and 95.12% for FDP, respectively. Both of spray-dried and freeze-dried strategy provided efficient preservation for rose residues, enabling them to have lower moisture content, water activity, significantly higher solubility (P < .05) compared with the rose anthocyanin extracts (RAE), and have highfidelity color that was similar to RAE. Meanwhile, the antioxidant activity of the microcapsules decreased with the deteriorating of bioactive compounds. In the degradation kinetic study of anthocyanin at the temperature 70, 80, 90°C, both FDP and SDP had longer half-life duration, lower absolute value of activation entropy, and better effect of freeze-drying embedding method compared to RAE. Therefore, microencapsulation, especially by freeze-drying method, could efficiently enhance the stability of anthocyanin in rose residue during thermal processing and storage, and thus greatly facilitate the utilization of by-product of rose essential oil.

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Effects of encapsulating agents on anthocyanin retention in pomegranate powder obtained by the spray drying process

Cited by 49 publications

References 25 publications

Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

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