Microencapsulation of hydrosoluble extract of babassu nut press cake

Abstract

Orbignya phalerata Mart. has great socio-economic value, originating various products and by-products; however, there are few studies about obtaining food products from of this raw material. In face of that reality, this study aimed to obtain powder extract from press cake of the babassu nut kernel, and to verify the influence of varying concentrations of Maltogill®10 and drying temperature on process yield through a factorial design, as well as to characterize the final product. Babassu nut used for pressing and acquisition of residual press cake and extract. Spray dryer was used to obtain the powder extract, which adopted a rotating central composite design (RCCD with 11 trials). The final product was characterized by analyses of moisture, solubility, hygroscopicity, water activity and bulk density. The experimental design showed significant influence (p ? 0.05) for the variables inlet temperature in the linear and quadratic models, focusing only on the linear term and the interaction between them, the model adjusted in planning was considered predictive; the best productivity obtained (80.37%), was for the temperature of 95°C with encapsulating agent of 18%. With respect to the powder product analysis, low moisture values, hygroscopicity, and density were observed, as solubility and water activity within the recommended parameters.

Potentiality in the application of polymeric complexes in plant extract of babassu coconut (Orbignya sp.)

“…And when it is not classified as any other additional area, scientific production is specifically for obtaining a food product (Fronza et al, 2020). For this reason, these and other studies are analyzed in more detail in the next section so that there is greater knowledge about their purposes.…”

“…Potentiality in the application of polymeric complexes in plant extract of babassu coconut (Orbignya sp.) coconut almond microcapsules Microencapsulation of hydrosoluble extract of babassu nut press cake Fronza et al (2020) The objective was to obtain powder extract from the pressed pie of babassu almond and verify the influence of different concentrations of Maltogill®10 and drying temperature on the process yield through a factorial planning, as well as to characterize the final product. Beverage made from babassu nut kernels and grape fruit: physicochemical properties and sensory acceptance Silva et al (2021) The objective was to develop a vegetable milk of babassu flavored with grapefruit.…”

Potencialidade na aplicação de complexos poliméricos em extrato vegetal do coco babaçu (Orbignya sp.)

“…Todavia, um mesmo artigo pode ser classificado em mais de uma categoria nas bases de dados consultadas e, por esta razão, trabalhos da área das "Ciências agrárias e biológicas", visto anteriormente apenas em pesquisas para o uso do babaçu para animais, também são encontrados em áreas como a de "Tecnologia de Alimentos", "Bioquímica, genética e biologia molecular", "Química" e/ou "Engenharia química" (Carneiro et al, 2014, Fioroto, Nascimento, & Oliveira, 2015, Gioielli et al, 1998, Santana et al, 2013. E quando não está classificado como nenhuma outra área adicional, a produção científica é especificamente para obtenção de um produto alimentar (Fronza et al, 2020). Por esse motivo, estas e outras pesquisas são analisadas com mais detalhes na próxima seção para que haja maior conhecimento acerca de seus propósitos.…”

“…O desenho experimental mostrou influência significativa (p<0,05) para as variáveis de temperatura de entrada nos modelos linear e quadrático, focando apenas o termo linear e a interação entre eles, o modelo ajustado no planejamento foi considerado preditivo; a melhor produtividade obtida (80,37%), foi para a temperatura de 95°C com agente encapsulante em concentração de 18%. Com relação à análise do produto em pó, foi observado baixos valores de higroscopicidade, densidade, umidade, solubilidade e atividade de água (Fronza et al, 2020).…”

“…: elaborado pelos autores com base emCarneiro et al (2014), Fioroto, Nascimento, & Oliveira (2015,Fronza et al (2020),Gioielli et al (1998),Oliveira et al (2019),Santana et al (2013),Santana et al (2017) eSilva et al (2021) …”