Spray drying of extract from <i>Euterpe oleracea</i> Mart.: Optimization of process and characterization of the açaí powder

Valente, M. da C.; Nascimento, Rafael Alves do; Santana, Elza Brandão; Ribeiro, Nielson Fernando da Paixão; Costa, Cristiane Maria Leal; Faria, Lênio José Guerreiro de

doi:10.1111/jfpe.13253

Cited by 6 publications

(7 citation statements)

References 43 publications

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“…The hygroscopicity of açaí powder varies between 12.48% and 15.79% during spray drying, using different maltodextrin concentrations (10%–30%), with inlet air temperatures (138–202°C), and feed flow rates (5–25 g min −1 ) (Tonon et al, 2008). Spray‐dried açaí powder (inlet air temperature: 100–158°C; feed flow rate: 8–13 mL min −1 ) resulted in particles with hygroscopicity of 7.87% and were categorized as non‐hygroscopic (Costa et al, 2015; Oliveira et al, 2020; Tonon et al, 2011; Valente et al, 2019). The variation of hygroscopicity in foods can be due to several factors, including different drying temperatures, foaming agents, intrinsic characteristics of the material (Goula et al, 2004), and mainly the chemical composition, especially sugar crystallization (Oliveira et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The açaí powder with emulsifier showed a rehydration time of The açaí powder produced by freeze-drying resulted in very low solubility (<0.92%, 3.3%) (Costa et al, 2015;Murillo-Franco et al, 2023;Oliveira et al, 2020;Tonon et al, 2011;Valente et al, 2019), and açaí spray drying resulted in very high solubility (94.38%) (Costa et al, 2015;Oliveira et al, 2020;Tonon et al, 2011;Valente et al, 2019). These behaviors are related to the drying conditions and processes, which sometimes requires the uses of carrier agents.…”

Section: Physical Properties Of Açaí Powder With and Without Emulsifiermentioning

confidence: 99%

“…The freeze‐drying is the most used process to preserve samples for further characterization. The freeze‐dried açaí pulp usually shows a continuous porous matrix with an increase in water absorption and solubility (Costa et al, 2015; Oliveira et al, 2020; Tonon et al, 2011; Valente et al, 2019). The yield of açai powder dried in a spouted bed was positively influenced by airflow rate, air temperature, and maltodextrin concentration (Costa et al, 2015; Oliveira et al, 2020; Tonon et al, 2011; Valente et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Drying is an alternative for the preservation of Euterpes fruits, such as soluble açaí powder using different carrier agents and spray drying. This process results in good rehydration and solubility, as well as long-time preservation due to the low a w and moisture (Costa et al, 2015;Oliveira et al, 2020;Tonon et al, 2011;Valente et al, 2019). The powder hygroscopicity decreases by the increasing carrying agent (Tonon et al, 2008), preserving the most original characteristic (Costa et al, 2015;Oliveira et al, 2020;Tonon et al, 2011;Valente et al, 2019), and some color changing due to the anthocyanin retention (Tonon et al, 2008).…”

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confidence: 99%

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Foam‐mat‐dried açaí pulp (Euterpe oleracea Mart)

Ferreira,

Gandin,

de Morais

et al. 2023

J Food Process Engineering

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Drying, as alternative process, enhances stability, eases transport, and prolongs storage for fruits and fruit pulps. This study focused on producing açaí foam with 2% emulsifier and comparing it to a control (0% emulsifier), following by drying (60 °C) in a forced air circulation oven. Açaí powder with 2% emulsifier exhibited a higher effective diffusion coefficient (5.35 × 10−4 cm2 s−1) than the without emulsifier counter part (1.41 × 10−4 cm2 s−1). The pores formed after pulp aeration with the emulsifying agent led to a higher diffusion coefficient and a shorter drying time. Sorption isotherms at 25 °C and 35 °C displayed favorable fits for both powders (R2>0.9). Açaí powder with emulsifier demonstrated superior solubility (47.93%) and faster rehydration (168 s) compared to the control (19.72%; 324 s). The use of a 2% emulsifying agent resulted in a porous, dried açaí powder with improved flowability and solubility, indicating higher quality.Practical applicationsTraditionally, açai pulp is commercialized as a frozen product, which entails high energy costs and logistical constraints. Foam‐mat drying allows the dehydration of viscous, heat‐sensitive, and high‐sugar foods that cannot be effectively dried through spray drying. It offers a practical application in the food industry, particularly as an ingredient. Powdered fruit pulps, including açai pulp, are widely utilized in ice creams, yogurts, and instant juices. To meet industrial requirements, these powders need to exhibit good solubility, quick rehydration, and stability at room temperature. Through foam‐mat drying, high‐quality powdered açai pulp can be produced with a short drying time. This technology enables the production of stable powders that can be easily rehydrated, opening opportunities for new ingredient development and diverse applications.

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Section: Resultsmentioning

confidence: 99%

Section: Physical Properties Of Açaí Powder With and Without Emulsifiermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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confidence: 99%

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Foam‐mat‐dried açaí pulp (Euterpe oleracea Mart)

Ferreira,

Gandin,

de Morais

et al. 2023

J Food Process Engineering

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“…Main types of flour are wheat and rye. Oat, rice and buckwheat flour is used for child and dietetic nutrition, for confectionary and food-concentrate branches -corn, soya, pea and so on [7].…”

Section: Introductionmentioning

confidence: 99%

Prospects of Using Spinach in Production Technology of Chapatti of Wholegrain Flour

Belemets

Radzievskaya

Yushchenko

et al. 2020

EUREKA: Life Sciences

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It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour for substantiating preparation in the chapatti technology. Research results demonstrated that barley flour had the most water-absorbing capacity – 400 %, this parameter was almost twice less in rice and wheat flour. The most fat-retaining capacity was inherent to barley flour – 87 %, whereas in the control (highest sort wheat flour) this index was 25 %. Technological parameters of spinach preparation in the chapatti composition have been determined: particles size – 250 up to mcm; optimal amount of introduction of wholegrain flour to the mass – 3 %; swelling process duration after dough mixing – 15–20 min for creating a total spatial structure. The energetic value calculation testifies that the caloric number of chapatti is unessential, comparing with main dishes and is in average 220.0 kcal/100 g. Thus, the use of spinach together with wholegrain flour in chapatti gives a possibility to increase a provision degree of the daily need in main nutritive substances for the human organism. The aim of the work is to develop technologies of new types of culinary products and their introduction at public food enterprises

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