Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

Abstract

This work aimed to evaluate the effect of carrier agents containing maltodextrin and protein, represented by hydrolyzed collagen on the spray drying process of cocona (Solanum sessiliflorum Dunal), and on the properties of the resulting powders. We used pre-established proportions between the solids of cocona pulp and the carrier agents (P:CA), and among carrier agents themselves, maltodextrin and hydrolyzed collagen, (MD:HC). The process was carried out in a spray dryer at an inlet air temperature of 120 ºC. We prepared twelve feed solutions containing 20% of total solids, with P:CA ratios of 1:3, 1:4, 1:5 and 1:6, and MD:HC ratios of 0:100, 50:50, and 100:0. Solids recovery was obtained for the evaluation of the spray drying process. The cocona pulp powders were analyzed for moisture content, water activity, particle size distribution, mean particle diameter, chemical structure (FTIR) and color. For a P:CA of 1:6, for the sample formulated with hydrolyzed collagen only, solids recovery (96.2%) was much higher than that of the sample with maltodextrin only (39.2%). The chemical structure of cocona powders can be considered a sign of a good encapsulation process. The color of the cocona pulp powder was similar to that of the carrier agents. The formulation with highest content of hydrolyzed collagen improved the recovery of solids, guaranteed the cocona pulp encapsulation, and obtained fruit powders with bioactive properties.

Production of low‐protein cocoa powder with enzyme‐assisted hydrolysis

“…The other main peaks were obtained at 3575–2993, 2916, 2850, and 1736 cm −1 . The strong peaks at the 1500–500 cm −1 fingerprint region were mainly attributed to the carbohydrates (Cerit et al., 2023 ; Collazos‐Escobar et al., 2020 ; Vargas‐Muñoz & Kurozawa, 2020 ). The wide O‐H stretching vibration peaks were detected between 3575 and 2993 cm −1 corresponding to phenols and sugars.…”

“…The other main peaks were obtained at 3575-2993, 2916, 2850, and 1736 cm −1 . The strong peaks at the 1500-500 cm −1 fingerprint region were mainly attributed to the carbohydrates (Cerit et al, 2023;Collazos-Escobar et al, 2020;Vargas-Muñoz & Kurozawa, 2020).…”

Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder

“…Padzil et al ( 28 ) also observed that the L * value of the treated purple sweet potato extract increased with the incorporation of MD as the MD initially has a white color ( L * = 98.18 ± 0.15), whereas the redness (+ a * ) of the treated purple sweet potato extract was significantly decreased as the concentration of MD increased. The increase in lightness and a reduction in chroma (color saturation) could be attributed to the dilution effect ( 55 ). The same trend was obtained for powdered pink guava with MD ( 56 ) and tamarind pulp with MD–SPI ( 57 ).…”

Microencapsulated and Ready-to-Eat Beetroot Soup: A Stable and Attractive Formulation Enriched in Nitrate, Betalains and Minerals

“…Furthermore, the characteristic bands at 1639 cm −1 and 1358 cm −1 can be attributed to the angular straining of OH bonds (referring to absorbed water) and angular straining of C-H bonds, respectively. Bands at 1147 cm −1 , 1076 cm −1 and 927 cm −1 were observed in the characteristic carbohydrate absorption region, referring to C-O-C and C-O deformations [ 54 , 55 ]. The microparticle spectra of beetroot soup microencapsulated in maltodextrin, regardless of the polysaccharide ratio used for microencapsulation, can be attributed predominantly to maltodextrin.…”