PP21 Effect of the Spray Drying Process on the Encapsulation of Amazonian Fruit Pulp Enriched with cupuacu (Theobroma grandiflorum) Seed Extract
DOI:
https://doi.org/10.3407/w8x8tw43Keywords:
Bioactive compounds, spray drying, central composite design (CCD), response surface methodology (RSM).Abstract
Cupuassu and açaí are fruits known for their richness in bioactive compounds, although their utilization is limited due to their high perishability and the traditional use of their seeds [1–3]. This study evaluated the optimization of spray drying to encapsulate cupuassu and açaí pulps, incorporating cupuassu seed extract. A central composite design was applied to analyze the effect of three variables on bioactive and physical properties. The optimal conditions (165 °C, 9.6% maltodextrin, 11.3% extract) resulted in high compound retention, good yield, and low moisture content, enhancing the stability of the final product [4,5].
References
[1] AMORIM, I. S., et al. (2024). Amazonian Palm Tree Fruits: From Nutritional Value to Diversity of New Food Products. Heliyon 10(2). [DOI]
[2] BEZERRA, J. D. A., et al. (2024). “Cupuaçu” (Theobroma Grandiflorum): A Brief Review on Chemical and Technological Potential of This Amazonian Fruit. Food Chemistry Advances 5: 100747. [DOI]
[3] PEREIRA, A. L. F., et al. Cupuassu—Theobroma Grandiflorum. In: RODRIGUES, S., et al. (eds.). Exotic Fruits. Academic Press, (2018). p. 159-162. [DOI]
[4] AVILA-SOSA, R., et al. (2019). Antioxidant Properties of Amazonian Fruits: A Mini Review of in Vivo and in Vitro Studies. Oxidative Medicine and Cellular Longevity 2019(1): 8204129. [DOI]
[5] OZKAN, G., et al. (2019). A Review of Microencapsulation Methods for Food Antioxidants: Principles, Advantages, Drawbacks and Applications. Food Chemistry 272: 494-506. [DOI]
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