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Spray drying of extract from Euterpe oleracea Mart.: Optimization of process and characterization of the açaí powder

Valente, Maria da C. da Costa ; Nascimento, Rafael A. ; Santana, Elza B. ; Ribeiro, Nielson F. da Paixão ; Costa, Cristiane M. L. ; Faria, Lênio J. G.

Journal of food process engineering, 2019-12, Vol.42 (8), p.n/a [Revista revisada por pares]

Hoboken, USA: John Wiley & Sons, Inc

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  • Título:
    Spray drying of extract from Euterpe oleracea Mart.: Optimization of process and characterization of the açaí powder
  • Autor: Valente, Maria da C. da Costa ; Nascimento, Rafael A. ; Santana, Elza B. ; Ribeiro, Nielson F. da Paixão ; Costa, Cristiane M. L. ; Faria, Lênio J. G.
  • Es parte de: Journal of food process engineering, 2019-12, Vol.42 (8), p.n/a
  • Notas: Funding information
    Conselho Nacional de Desenvolvimento Científico e Tecnológico, Grant/Award Numbers: 481377/2013‐1, 552374/2011‐3; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; PROPESP/UFPA
  • Descripción: The aim of this study was to optimize the conditions for spray drying açaí extract using both response surface methodology and desirability function. Drying was based on an experimental design, where air temperature and feed flow were the independent variable. A high yield of açaí powder was obtained, with low‐moisture content and high anthocyanin retention. The desirability function indicated that a temperature of 134°C and a feed flow of 9.00 ml/min constitute the optimal drying conditions (p < .05), under which the yield was 56.22% with high anthocyanin retention (80.99%) and low‐moisture content (2.71 g 100 g−1). Scanning electron microscopy revealed the presence of spherical particles with average size <10.00 μm, and energy‐dispersive spectroscopy confirmed the nature of the organic dye. The açaí powder was highly soluble (94.38%) and nonhygroscopic (hygroscopicity of 7.87%), indicating its potential as an additive in instant products and beverage industries. Practical applications Spray drying is a viable technique for obtaining powdered products with their original characteristics preserved. This study proposes optimized conditions for producing açaí powder. The results indicate high yield, low degradation of anthocyanins, and low‐moisture content, which are fundamental characteristics for application as subsidy for the products of food and pharmaceutical industries. Herein, we suggest the potential use of açaí powder in many applications, including the development of dietary supplements, high‐energy drinks, milk‐based products, and instant and bakery products.
  • Editor: Hoboken, USA: John Wiley & Sons, Inc
  • Idioma: Inglés
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