Optimization of microencapsulation of yellow mombin juice by spray drying using a central composite rotatable design and powder physicochemical properties
| Autor: | Naíra Paes de MOURA, Jackelinne de Andrade SILVA, Michelle Maria Barreto de SOUZA, Marcony Edson da SILVA JÚNIOR, Patrícia Moreira AZOUBEL, Attilio CONVERTI, Maria Inês Sucupira MACIEL |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Science and Technology v.42 2022 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 42, Article number: e75621, Published: 14 MAR 2022 |
| Popis: | Yellow mombin juice was microencapsulated by spray drying. Optimum operating conditions were selected from the outcomes of tests carried out according to a central composite rotatable design, using air inlet temperature (90 to 190 °C), feed flow rate (0.20 to 1.00 L/h) and 15 DE maltodextrin concentration (10 to 30%) as the independent variables, while powder moisture content, water activity, hygroscopicity, total carotenoids retention, and process yield as the responses. As expected, water activity, moisture content and yield of samples were significantly reduced by spray drying. The powder prepared under optimum conditions, whose reconstituted nectar was the most appreciated by panelists in sensory analysis, was partially characterized in terms of physicochemical properties. It exhibited an apparent density of 0.59 g/mL and a solubility of 81.49%. Particles generally occurred in clusters and exhibited spherical shape and smooth surface. The antioxidant activity was shown to be weak to intermediate. |
| Databáze: | OpenAIRE |
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