State diagrams of freeze-dried camu-camu ( Myrciaria dubia  (HBK) Mc Vaugh) pulp with and without maltodextrin addition

Silva, M.A.; Sobral, Paulo José do Amaral; Kieckbusch, Theo Guenter

doi:10.1016/j.jfoodeng.2005.07.009

Cited by 98 publications

(102 citation statements)

References 16 publications

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“…The values of this study were close to those obtained by Silva et al (2006), Imán et al (2011a) and Akter et al (2011) with, respectively 6.1, 4.1 -6.3, and 6.4 °Brix, in the world literature. In Brazil, Zapata and Dufourt (1992) obtained mean Brix levels above 7.6 °Brix (mature) and below 4.95 °Brix (immature).…”

Section: Roraimasupporting

confidence: 92%

Intraspecific variability of camu-camu fruit in native populations of northern Amazonia

Chagas¹,

Lozano

Chagas

et al. 2015

Crop Breed. Appl. Biotechnol.

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Section: Roraimasupporting

confidence: 92%

Intraspecific variability of camu-camu fruit in native populations of northern Amazonia

Chagas¹,

Lozano

Chagas

et al. 2015

Crop Breed. Appl. Biotechnol.

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“…These results were slightly lower than those reported by Silva et al for camucamu pulp (6.0°Brix and 6.6%, respectively) prepared on a lab scale using a domestic centrifuge and fruits grown in the state of São Paulo [16]. The titratable acidity of the pulp (2.9 g citric acid·100 g -1 ) was higher than that determined by those ).…”

Section: Resultscontrasting

confidence: 65%

Influence of shell material on vitamin C content, total phenolic compounds, sorption isotherms and particle size of spray-dried camu-camu juice

Silva¹,

Cornejo²,

Gomes³

et al. 2013

Fruits

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-Introduction. Camu-camu is a native Amazonian fruit mainly known for its high vitamin C content. Its composition confers high antioxidant capacity on this fruit and makes it a potential source of antioxidant products. The use of spray-drying with the aid of a carrier agent is a technique that has been applied for the preservation of important components of foods and drugs. The objective of our work was to evaluate the influence of those agents used as shell material on the vitamin content and total phenolic compounds of camu-camu powder juice obtained by spray-drying. Materials and methods. A commercial frozen camu-camu pulp was the raw material; maltodextrin and gum arabic were the selected carrier agents. Processes were performed in a mini-spray-dryer with inlet and outlet air temperatures of 180°C and 85°C, respectively, and a drying air flow rate of 700 L·h -1 . Laser diffraction was used to determine the particle size distribution of the samples, and sorption isotherms of spray-dried camu-camu were measured using a static gravimetric method. Total phenolic compounds and vitamin C were determined in the raw pulp and in the powders obtained. Results. When using gum arabic and maltodextrin as the carrier agents, the moisture results obtained for the spray-dried camu-camu powders were 2.8% and 3.2%, respectively; the process yield was 84% and 72%, respectively. The spray-dried powder produced using gum arabic presented higher contents of vitamin C [(15,363 ± 226) mg·100 g -1 ] and phenolic compounds [(6,654 ± 596) mg GAE·100 g -1 ] than the powder obtained with maltodextrin, respectively (11,258 ± 298) mg·100 g -1 and (5,912 ± 582) mg GAE·100 g -1 . Conclusions. The concentration factors for the vitamin C and phenolic compounds in camu-camu powder reveal the effectiveness of spraydrying to preserve the antioxidant capacity of this fruit. Gum arabic was a more effective barrier than maltodextrin for bioactive compound retention.Brazil / Myrciaria dubia / fruits / food processing / spray-drying / microencapsulation / ascorbic acid Influence du matériau utilisé pour l'enrobage de jus de camu-camu atomisé sur la teneur en vitamine C, les composés phénoliques totaux, les isothermes de sorption et la granulométrie du produit.Résumé -Introduction. Le camu-camu est un fruit originaire d'Amazonie qui est surtout connu du fait de sa haute teneur en vitamine C. Une telle composition confère à ce fruit une capacité antioxydante éle-vée et en fait une source potentielle de produits antioxydants. L'utilisation d'un séchage de la pulpe par pulvérisation à l'aide d'un agent de support est une technique qui est appliquée à la conservation de composantes importantes d'aliments et de médicaments. L'objectif de nos travaux a été d'évaluer l'influence de ces agents, utilisés comme matériel d'enrobage, sur la teneur en vitamines et les composés phénoliques totaux de jus de camu-camu en poudre obtenu par séchage par atomisation. Matériel et méthodes. De la pulpe de camu-camu congelée du commerce a été utilisée comme matière...

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“…However, (Silva et al 2006) observed lower values of Tg for powder without carriers produced by freeze drying. By comparing the curves obtained for the compounds with those of (Tonon et al 2009).…”

Section: Solubilitymentioning

confidence: 81%

Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)

2010

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Pomegranate juice was diluted to 12°Brix and carriers (maltodextrin, gum Arabic, waxy starch) were added with varying concentrations of cellulose before being reduced to powder by spray drying. All carrier concentrations improved dryer yield, with gum Arabic being the most effective. The bulk density of the powder decreased when higher carrier concentrations were used. As cellulose concentration increased in solution, the solubility of the final product decreased. The optical properties of the powder were affected by the type and concentration of the carrier; powders produced with gum Arabic showed the greatest color change. Adding a carrier increased the Tg of the powder and its storage stability. Variation in the anthocyanin may be related to the type of carrier agent and its behavior during spray drying.

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State diagrams of freeze-dried camu-camu ( Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition

Cited by 98 publications

References 16 publications

Intraspecific variability of camu-camu fruit in native populations of northern Amazonia

Intraspecific variability of camu-camu fruit in native populations of northern Amazonia

Influence of shell material on vitamin C content, total phenolic compounds, sorption isotherms and particle size of spray-dried camu-camu juice

Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)

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