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- Title
Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder.
- Authors
Gomes, Bárbara Teixeira; Araújo, Cintia da Silva; Aguiar, Lara Louzada; Costa, André Gustavo Vasconcelos; de Souza Carneiro, Joel Camilo; Silva, Pollyanna Ibrahim
- Abstract
Bagasse, peels and seeds from fruits are usually discarded as byproducts. However, these byproducts contain high levels of bioactive compounds. The objective of this study was to microencapsulate bioactive compounds from acerola byproducts by spray drying (SD) and freeze-drying (FD) using maltodextrin (MD), gum arabic (GA), and whey protein isolate (WPI) as carrier agents and then evaluate their stability in a gelatin food-model system. Moisture, solubility, and hygroscopicity of the powders were 5.02–10.05 %, 78.83–92 %, and 7.64–14.76 %, respectively. The best method for obtaining phenolic compounds and flavonoids was SD/GA, which yielded 1855.11 mg GAE/100 g and 289.38 μg/g of quercetin. The best method for obtaining anthocyanins was FD/GA, which yielded 33.85 mg of cy-3-glu/100 g. Powder dried by SD/MD could be used as a natural dye. Our results show that acerola byproducts has potential for reuse, and microencapsulation is a good technique for generating stable extracts.
- Subjects
DRYING agents; SPRAY drying; MALTODEXTRIN; PRODUCTION methods; FREEZE-drying; BIOACTIVE compounds; POWDERS
- Publication
International Journal of Food Engineering, 2024, Vol 20, Issue 5, p347
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2023-0285