Effects of Spray‐Drying Parameters on In Vitro Functional Properties of Camu‐Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit |
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| Authors: | Alice Fujita Volnei Brito Souza Luis Daniel Daza Carmen Silvia Fávaro‐Trindade Daniel Granato Maria Inés Genovese |
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| Affiliation: | 1. Laboratory of Food Bioactive Compounds, Food and Experimental Nutrition Dept., FCF, Univ. of S?o Paulo, S?o Paulo ‐ SP, Brazil;2. Laboratory of Food Engineering, Faculty of Zootechnics and Food Engineering, Univ. of S?o Paulo, Pirassununga, S?o Paulo, Brazil;3. Dept. of Food Engineering, State Univ. of Ponta Grossa, Ponta Grossa Paraná, Brazil |
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| Abstract: | Camu‐camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on the spray‐drying process of commercial camu‐camu pulps (São Paulo and Manaus). Moisture, solubility, total phenolics (TP), ascorbic acid (AA), and proanthocyanidins (PAC) contents, and in vitro antioxidant capacity of the powders (FRAP, DPPH, Folin–Ciocalteu's reducing capacity were measured). Arabic gum resulted in better yields (22% to 30%), powder solubility (84% to 90%), and lower losses of analyzed compounds than the powders manufactured with maltodextrin. Overall, inlet air temperature had a lower impact on the responses studied than the concentration of carrier agents. Polynomial equations were generated for AA (R2 = 0.993), TP (R2 = 0.735), PAC (R2 = 0.946), and for the antioxidant capacity assays (0.867 ≤ R2 ≤ 0.963). In addition, principal component analysis showed that the lowest concentration of carrier agents (6%) in spray drying resulted in the lowest losses of bioactive compounds and, consequently, the highest antioxidant capacity. |
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| Keywords: | antioxidant capacity freeze‐drying functional food PCA phenolics |
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