Influence of Process Conditions on the Physicochemical Properties of Pequi Powder Produced by Spray Drying

Santana, Audirene Amorim; Kurozawa, Louise Emy; Oliveira, Rafael Augustus de; Park, Kil Jin

doi:10.1080/07373937.2013.766619

Cited by 72 publications

(54 citation statements)

References 35 publications

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“…The absolute density of babassu coconut milk powder was 1.16±0.01 g/mL. Similar values were obtained by Ferrari et al (2012) and Santana et al (2013).…”

Section: Process Yieldsupporting

confidence: 74%

“…Retention of products in the dryer is undesirable because it is not cost effective and affects product quality; accumulated product subjected to more intense heat treatment may have different properties. Process yield values of spray drying of babassu coconut milk (Table 1) were lower than those of spray drying of açai (34.3-55.7%), oregano essential oil (59.7%), and pequi (29.6-56.1%) (TONON; BRABET;HUBINGER, 2008;BOTREL et al, 2012;SANTANA et al, 2013). Higher values were obtained around the midpoint of the C GA studied range and at low T in .…”

Section: Process Yieldmentioning

confidence: 92%

“…The hygroscopicity values (Table 1) were lower than those of other spray-dried products such as pequi pulp with Tween 80 and gum Arabic (10.7-14.3 g/100 g), açai pulp with maltodextrin (12.5-15.8 g/100 g), propolis extract with gum Arabic/starch (13.8-29.3 g/100 g), and betacyanin pigments (44.6-49.5 g/100 g) (SANTANA et al, 2013;BRABET;HUBINGER, 2008;SILVA et al, 2013;CAI;CORKE, 2000), showing the high physical stability of babassu coconut milk powder. As can be seen in Figure 1b, lower hygroscopicity values are obtained at low C GA .…”

Section: Powder Moisture Content and Hygroscopicitymentioning

confidence: 99%

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Microencapsulation of babassu coconut milk

Santana¹,

Oliveira²,

Arévalo-Pinedo³

et al. 2013

Food Sci. Technol (Campinas)

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“…The absolute density of babassu coconut milk powder was 1.16±0.01 g/mL. Similar values were obtained by Ferrari et al (2012) and Santana et al (2013).…”

Section: Process Yieldsupporting

confidence: 74%

Section: Process Yieldmentioning

confidence: 92%

Section: Powder Moisture Content and Hygroscopicitymentioning

confidence: 99%

See 1 more Smart Citation

Microencapsulation of babassu coconut milk

Santana¹,

Oliveira²,

Arévalo-Pinedo³

et al. 2013

Food Sci. Technol (Campinas)

Self Cite

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“…On the other hand, provides greater capillary porosity, which is of fundamental importance for the reconstitution of the powder in aqueous solution. SANTANA et al (2013) and TONON et al (2010) found values of porosity for powders of pequi and assai pulp with gum arabic and maltodextrine 67 and 75%, respectively, values close to these obtained in this study for pequi pulp.…”

Section: Bulk Density Porosity and Absolute Densitysupporting

confidence: 57%

Microencapsulation of pequi pulp by spray drying: use of modified starches as encapsulating agent

et al. 2014

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ABSTRACT:The aim of this study was to evaluate the microencapsulation of pequi pulp by spray drying. A central composite rotational design was used in order to evaluate the effect of the independent variables: inlet air temperature, surfactant concentration and modified starch concentration. The dependent variables were assumed as yield of the process and the product features microencapsulated. A selection of the best process condition was performed to obtain the best condition of a product with the highest vitamin C and carotenoids content. Powders showed moisture content below 2%. The experimental values of hygroscopicity, yield, water activity, total carotenoids and vitamin C powders ranged from 7.96 to 10.67 g of adsorbed water/100g of solids, 24.34 to 49.80%, 0.13 to 0.30, 145.78 to 292.11 mg of ascorbic acid/g of pequi solids and 15.51 to 123.42 mg of carotenoids/g of pequi solids, respectively. The inlet air temperature 140°C, the surfactant concentration of 2.5% and the modified starch concentration of 22.5% was recommended as the selected condition. By the scanning electron microscopy, it was observed that most of the particles had spherical shape and smooth surface.

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“…Estes atributos são benefícios conhecidos do emprego de temperaturas moderadas de secagem. Uma vez que os carotenóides são pigmentos termossensíveis, a sua preservação promove a minimização das alterações de cor (SANTANA et al 2013;RIBEIRO et al 2014). Por outro lado, o alongamento do tempo de secagem, que é esperado com o uso de baixas temperaturas, promoveu a degradação de AA e danos da estrutura da amostra, evidenciado pela maior variação de volume e baixo coeficiente de reidratação.…”

Section: Caracterização Das Amostras Frescasunclassified

Influência Das Condições Do Processo De Secagem Na Qualidade De Fatias De Pequi (Caryocar Brasiliense Camb.)

Mendonça¹,

Figueira²,

Cirillo³

et al. 2015

Anais Do XXXVII Congresso Brasileiro De Sistemas Particulados

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RESUMOO pequi é uma fruta do cerrado brasileiro que contém altos teores de ácido ascórbico (AA) e carotenóides. No entanto, o consumo de pequi ainda é limitado devido à alta perecibilidade do fruto. O objetivo deste trabalho foi estabelecer as melhores condições para a produção de fatias secas de polpa de pequi, estudando diferentes mecanismos de secagem (convecção ou vácuo, 40 °C e 60 °C) precedidos ou não por pré-tratamento osmótico (40% e 60% de concentração de solução de sacarose). Foi observado que os pré-tratamentos de desidratação osmótica diminuíram a duração do processo de secagem e a variação de volume do produto seco. No entanto, promoveram lixiviação de componentes funcionais, como AA e carotenóides. O emprego de vácuo e baixa temperatura de secagem, sem pré-tratamentos osmóticos, foram superiores a outras condições de secagem, porque produziram fatias de polpa de pequi secas com altos teores de AA e carotenóides e coeficiente de reidratação, moderada duração do processo de secagem e pequenas alterações no volume e na coloração das amostras.

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Influence of Process Conditions on the Physicochemical Properties of Pequi Powder Produced by Spray Drying

Cited by 72 publications

References 35 publications

Microencapsulation of babassu coconut milk

Microencapsulation of babassu coconut milk

Microencapsulation of pequi pulp by spray drying: use of modified starches as encapsulating agent

Influência Das Condições Do Processo De Secagem Na Qualidade De Fatias De Pequi (Caryocar Brasiliense Camb.)

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