Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp

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

doi:10.1590/1678-4324-2016150362

Cited by 14 publications

(8 citation statements)

References 28 publications

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“…Santana et al (2013a), in analyzing the physicochemical characteristics of microparticles of Pequi pulp extract produced using gum Arabic as an encapsulating agent, observed a moisture content of 0.3% to 1.9% and water activity of 0.07 to 0.17. In a later study, the authors prepared spray-dried Pequi pulp microparticles using maltodextrin DE-10 as encapsulant and found lower moisture content (0.25-1.43%) and similar water activity (0.09 to 0.21) values to those observed in this study (Santana et al, 2016).…”

Section: Wall Compositionssupporting

confidence: 73%

Influence of wall materials on the microencapsulation of pequi oil by spray drying

Santos

Silveira

Souza

et al. 2020

Braz. J. Food Technol.

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The aim of this study was to assess the influence of the wall materials on the microencapsulation of pequi oil. An emulsion containing pequi oil in the oil phase was microencapsulated by spray drying process at 120 °C using gum Arabic, maltodextrin, or a 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall material. The emulsions were characterized for droplet size, Polydispersity Index (PDI), and zeta potential. Pequi oil microparticles were analyzed for moisture content, water activity, wettability, encapsulation efficiency, antioxidant capacity, and color. Ultrastructural examination was performed by Scanning Electron Microscopy (SEM). The Droplet Size Distribution (DSD) of the emulsions exhibited a relatively wide size distribution (2.67 to 8.96 μm) and high PDI (> 0.3). Smooth microparticles with high encapsulation efficiency (79.17% to 84.20%), and good antioxidant capacity (28.20 to 28.71 μmol Trolox equivalents/g dry extract) were obtained. Microparticles prepared using gum Arabic as wall material had higher antioxidant capacity than that prepared with maltodextrin. All microparticles had satisfactory encapsulation efficiency, water activity, moisture content, and wettability. These results indicate that pequi oil microparticles have characteristics that can contribute to good stability during storage and handling of encapsulated oil. Therefore, pequi oil can be successfully encapsulated by spray drying using gum Arabic, maltodextrin, or 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall materials, but the physicochemical properties of microparticles vary with wall material composition.

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Section: Wall Compositionssupporting

confidence: 73%

Influence of wall materials on the microencapsulation of pequi oil by spray drying

Santos

Silveira

Souza

et al. 2020

Braz. J. Food Technol.

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“…The spherical or oval shapes exhibited by the particles obtained by spray drying occur because of the drying conditions, being desirable due to the higher retention of aromas, higher bulk density and better flow (Santana et al, 2014). Smooth and spherical particles are desirable because of good aroma retention, due to lowest surface to volume ratio, and higher bulk density that reduces packing costs (Santana et al, 2016). In the micrographs of the freeze dried powders ( Figure 1C and D), we observed irregular shapes and sizes, with the presence of pores, especially in the powder containing 15% maltodextrin, highlighted by arrows in Figure 1C.…”

Section: Resultsmentioning

confidence: 99%

Flow behavior of cocoa pulp powder containing maltodextrin

Ribeiro

Costa

Afonso

2020

Braz. J. Food Technol.

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This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m m-1) maltodextrin DE20. Two drying methods were used, spray and freeze drying. Powder morphology was evaluated through scanning electron microscopy (SEM). Wall friction angle, bulk density and tapped density were determined. Carr index (CI), Hausner ratio (HR) and flow index (FI) were used to evaluate powder flow. The particles powders obtained by spray drying showed rounded shapes, whereas the freeze dried powder showed irregular shapes. Increased maltodextrin concentration in the samples altered the powder particle size by spray drying and powder particle surface by freeze drying. The powder by spray drying of the sample with 30% of maltodextrin showed smallest wall friction angles, 13.4 to 14.9. The powder by freeze drying of the samples with 15% and 30% of maltodextrin showed wall friction angles between 14.0 and 20.6. Regarding flow, the powders by spray drying containing 30% of maltodextrin showed the best CI, HR and FI, 24.88, 1.33 and 4.88, respectively, being considered an acceptable flow. According to CI, HR and FI values, samples with 15% of maltodextrin produced powder classified as difficult flow in both methods applied. The higher maltodextrin concentration in cocoa pulp, the lower agglomeration in the powder by spray drying and the smoother particles surfaces in the powder by freeze drying. The addition of maltodextrin to the samples, for both drying methods, improve the powder flow and decrease the powder cohesion.

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“…The obtained powder had a low moisture content and was more stable with the highest bulk density (Shishir et al, 2015). The obtained pequi pulp powder with high nutritional quality (vitamin C, carotenoid) found at additional maltodextin concentration was 18% (Santana et al, 2016).…”

Section: Effect Of Matodextin and Carragennan Concentration On Bioactive Compoundsmentioning

confidence: 96%

Optimization of maltodextrin and carrageenan gum concentration added in spray drying process of Pouzolzia zeylanica extract by response surface methodology

Nguyen¹

2018

The J. Agric. Dev.

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Pouzolzia zeylanica is a kind of medicinal plant which is generally cultivated in Mekong Delta region. It owns many bioactive compounds that are known to possess antioxidant, antimicrobial and anticarcinogenic properties. This study aimed to optimize additional carrier concentration for spray drying of Pouzolzia zeylanica extract. Response Surface Methodology (RSM) with central composite design (CCD) was applied for optimization and investigation of the influence of maltodextrin (5÷15%, w/v) and carrageenan gum (0.06÷1.0%, w/v) concentration on the physicochemical characteristics of spray dried powder (bioactive compounds, moisture content as well as particle size distribution). The results showed that the optimum concentrations of maltodextrin and carrageenan gum were 8.8% w/v and 0.082% w/v, respectively. At these optimal conditions, the anthocyanin, flavonoid, polyphenol, tannin, moisture content and particle size of obtained spray dried powder were 5.77 mg cyanidin-3-glycoside equivalents (CE)/100 g; 29.49 mg quercetin equivalents (QE)/g; 28.35mg gallic acid equivalents (GAE)/g; 27.44 mg tannic acid equivalents (TAE)/g, 6.55% and 6.09 μm, respectively

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Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp

Abstract: ABSTRACT

Cited by 14 publications

References 28 publications

Influence of wall materials on the microencapsulation of pequi oil by spray drying

Influence of wall materials on the microencapsulation of pequi oil by spray drying

Flow behavior of cocoa pulp powder containing maltodextrin

Optimization of maltodextrin and carrageenan gum concentration added in spray drying process of Pouzolzia zeylanica extract by response surface methodology

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