Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit.
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.
Laboratory of Food Bioactive Compounds, Food and Experimental Nutrition Dept., FCF, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000, São Paulo - SP, Brazil.
Alice
A
Fujita
Laboratory of Food Engineering, Faculty of Zootechnics and Food Engineering, Univ. of São Paulo, Av. Duque de Caxias Norte, 225, 13635-900, Pirassununga, São Paulo, Brazil.
Volnei Brito
VB
Souza
Laboratory of Food Bioactive Compounds, Food and Experimental Nutrition Dept., FCF, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000, São Paulo - SP, Brazil.
Luis Daniel
LD
Daza
Laboratory of Food Engineering, Faculty of Zootechnics and Food Engineering, Univ. of São Paulo, Av. Duque de Caxias Norte, 225, 13635-900, Pirassununga, São Paulo, Brazil.
Carmen Silvia
CS
Fávaro-Trindade
Dept. of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa Paraná, Brazil.
Daniel
D
Granato
Laboratory of Food Bioactive Compounds, Food and Experimental Nutrition Dept., FCF, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000, São Paulo - SP, Brazil.
Maria Inés
MI
Genovese
D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000032:analysis*; D001713:Biphenyl Compounds / Q000378:metabolism; D001938:Brazil; D003132:Commerce; D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods; D061353:Food Storage; D005638:Fruit / Q000737:chemistry*; D006170:Gum Arabic; D006801:Humans; D027822:Myrtaceae / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D010851:Picrates / Q000378:metabolism; D011134:Polysaccharides; D044945:Proanthocyanidins / Q000032:analysis*; D013696:Temperature
D000975:Antioxidants; D001713:Biphenyl Compounds; D010636:Phenols; D010851:Picrates; D011134:Polysaccharides; D044945:Proanthocyanidins; C008315:maltodextrin; D006170:Gum Arabic; C004931:1,1-diphenyl-2-picrylhydrazyl; D001205:Ascorbic Acid
PCA; antioxidant capacity; freeze-drying; functional food; phenolics