title: Influence of different combinations of wall materials on the microencapsulation of jussara pulp (Euterpe edulis) by spray drying.
abstract: The objective of this work was to study the spray drying of jussara pulp using ternary mixtures of gum Arabic (GA) and modified starch (MS) together with either whey protein concentrate (WPC) or soy protein isolate (SPI), as the carrier agents. Two experimental mixture designs and triangular response surfaces were used to evaluate the effects of the mixtures on the responses for powders formulated with GA:MS:WPC and GA:MS:SPI, respectively. The spray drying process was selected for each carrier agent mixture, aiming to maximum the process yield (PY), solubility (S), retention of total anthocyanins (RTA) and encapsulation efficiency (EE). It was shown that the ternary formulations showed higher PY, S and RTA than the pure and binary formulations, as well as good results for EE and a low moisture content, showing that the use of GA and MS together with either WPC or SPI provide better microencapsulation of the jussara pulp.
authors.affiliation: Department of Food Engineering and Technology, State University Paulista (UNESP), Rua Cristóvão Colombo, 2265, São José do Rio Preto, SP 15054-000, Brazil; Faculty of Agricultural Engineering, University of Campinas, Avenida Candido Rondon, 501, Cidade Universitária Zeferino Vaz, Barão Geraldo, Campinas, SP 13083-875, Brazil; Faculty of Chemical Engineering, Federal University of Maranhão (UFMA), Avenida dos Portugueses, 1966, Bacanga, São Luís, MA 65080-805, Brazil. Electronic address: audirene.amorim@gmail.com.
authors.forename: Audirene A
authors.initials: AA
authors.lastname: Santana
authors.affiliation: Department of Food Engineering and Technology, State University Paulista (UNESP), Rua Cristóvão Colombo, 2265, São José do Rio Preto, SP 15054-000, Brazil. Electronic address: dianacanohiguita@gmail.com.
authors.forename: Diana M
authors.initials: DM
authors.lastname: Cano-Higuita
authors.affiliation: Faculty of Agricultural Engineering, University of Campinas, Avenida Candido Rondon, 501, Cidade Universitária Zeferino Vaz, Barão Geraldo, Campinas, SP 13083-875, Brazil. Electronic address: augustus@feagri.unicamp.br.
authors.forename: Rafael A
authors.initials: RA
authors.lastname: de Oliveira
authors.affiliation: Department of Food Engineering and Technology, State University Paulista (UNESP), Rua Cristóvão Colombo, 2265, São José do Rio Preto, SP 15054-000, Brazil. Electronic address: vanianic@ibilce.unesp.br.
authors.forename: Vânia R N
authors.initials: VR
authors.lastname: Telis
mesh_terms: D000872:Anthocyanins; D003890:Desiccation / Q000379:methods*; D065748:Euterpe; D005511:Food Handling / Q000379:methods*; D006170:Gum Arabic; D012995:Solubility; D013213:Starch
chemical_list: D000872:Anthocyanins; D006170:Gum Arabic; D013213:Starch
keywords: Euterpe edulis Martius; Gum Arabic; Modified starch; Soy protein isolate; Whey protein concentrate