Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

Araújo, Tayla Maria Ramos; Farias, Michael Douglas Lemos; Afonso, Marcos Rodrigues Amorim; Costa, José Maria Correia da; Eça, Kaliana Sitônio

doi:10.1590/1413-7054202044003220

Cited by 2 publications

(6 citation statements)

References 28 publications

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“…The type of carrier and concentration will influence the friction angle Seerangurayar et al (2017),. when comparing the addition of maltodextrin and Arabic gum, verified the smallest angles in powders containing Arabic gum, as in the present study Araújo et al (2020). observed a reduction of wall friction angles in the powders of green coconut pulp with the increase in carrier concentration, obtaining values between 15.8 and 39.8 .4 | CONCLUSIONSThe use of drying carriers influenced the content of total polyphenols in sapodilla pulp powder.…”

supporting

confidence: 85%

“…Seerangurayar et al (2017), when comparing the addition of maltodextrin and Arabic gum, verified the smallest angles in powders containing Arabic gum, as in the present study. Araújo et al (2020) observed a reduction of wall friction angles in the powders of green coconut pulp with the increase in carrier concentration, obtaining values between 15.8° and 39.8°.…”

Section: Resultsmentioning

confidence: 99%

“…The carrier concentration present also leads to changes in the flowability of the powder. Araújo et al (2020), reported changes in σ c values among green coconut pulp powders as a function of the different concentrations of maltodextrin.…”

Section: Resultsmentioning

confidence: 99%

“…According to Seerangurayar et al (2017), the density of food powder is an important property, as higher densities indicate powders with higher yield and better flowability. In addition, a higher density of a powder results in savings with packaging, also favoring the transport and storage space (Araújo et al, 2020; Bicudo et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

“…Tkacz et al (2020), evaluating the influence of drying carriers on the powder of sea buckthorn juice, verified that there was a difference (p < .05) between the densities of samples containing maltodextrin and inulin. The concentration of carrier in the product also influences the density of the powders, as observed in the work of Araújo et al (2020), evaluating powders of green coconut pulp.…”

Section: Evaluation Of Sapodilla Pulp Powder Flowabilitymentioning

confidence: 96%

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Flowability of spray‐dried sapodilla pulp powder

Lima

Afonso

Rodrigues

et al. 2022

J Food Process Engineering

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This study aimed to evaluate the influence of maltodextrin, Arabic gum, and dextrin on phenolic compounds, morphology, and flowability of sapodilla pulp powder obtained in a spray dryer. Sapodilla pulp was characterized by its moisture and total polyphenols. The carriers were individually added to the pulp at a concentration of 20% (m/m), and the samples were dried in a spray dryer. The powders were analyzed for moisture, hygroscopicity, total polyphenols, and particle morphology, and their flowability was evaluated using the Powder Flow Tester (PFT). Total polyphenols of sapodilla pulp (average of 1055.30 mg GAE in 100 g of pulp solids) were more significant than in the powders (457.06 to 635.55 mg GAE in 100 g of pulp solids). The lowest moisture (1.16%) was obtained for maltodextrin. All carriers generated nonhygroscopic powders. The particles showed a rounded shape with greater roughness in samples containing Arabic gum. The powder with dextrin resulted in better flowability characteristics, with a higher flow index and lower compressibility index, Hausner ratio, and wall friction angle. Sapodilla pulp powder was classified as cohesive, with flow indices < 3, compressibility index from 53.2 to 59.9, and Hausner ratio between 2.14 and 2.50. The carriers used influenced the characteristics of sapodilla pulp powders, the Arabic gum promoting greater protection of total polyphenols and dextrin resulting in better flowability characteristics. Practical Applications The consumption of tropical fruits has increased in recent years, especially fruits considered exotic. The sapodilla fruit has many health benefits potential, but it has a short shelf life and seasonal crop. This research provides information on the spray‐dried sapodilla pulp powder containing different drying carriers, in order to evaluate the powder flowability behavior. This evaluation was based on particle morphology, wall friction angle, and bulk and tapped densities. It is important to determine the influence of carriers on the powder in order to produce a good quality product.

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confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Evaluation Of Sapodilla Pulp Powder Flowabilitymentioning

confidence: 96%

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Flowability of spray‐dried sapodilla pulp powder

Lima

Afonso

Rodrigues

et al. 2022

J Food Process Engineering

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Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

Paiva,

Figueirêdo,

Queiroz

et al. 2023

Molecules

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Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with high nutraceutical potential, yielding a strong and attractive pigmentation material. In this study, the influence of different proportions of maltodextrin on the lyophilization of a blend of guava, acerola and pitanga was evaluated considering not only the physicochemical, physical and colorimetric parameters but also the bioactive compounds in the obtained powders. The blend was formulated from the mixture and homogenization of the three pulps in a ratio of 1:1:1 (m/m), then maltodextrin was added to the blend, resulting in four formulations: blend without adjuvant (BL0), and the others containing 10% (BL10), 20% (BL20) and 30% (BL30) maltodextrin. The formulations were lyophilized and disintegrated to obtain powders. The powders were characterized in terms of water content, water activity, pH, total titratable acidity, ash, total and reducing sugars, ascorbic acid, total phenolic content, flavonoids, anthocyanins, carotenoids, lycopene, color parameters, Hausner factor, Carr index, angle of repose, solubility, wettability and porosity. All evaluated powders showed high levels of bioactive compounds and the increase in maltodextrin concentration promoted positive effects, such as reductions in water content, water activity and porosity and improved flow, cohesiveness and solubility characteristics.

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Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

Cited by 2 publications

References 28 publications

Flowability of spray‐dried sapodilla pulp powder

Flowability of spray‐dried sapodilla pulp powder

Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

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