Navegando por Assunto "Spray drying"

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Acesso aberto (Open Access)
Definição de condições ótimas para o processo de secagem em spray dryer da polpa de buriti (Mauritia flexuosa L.)
(Universidade Federal do Pará, 2022-02-09) CRUZ, Tatyane Myllena Souza da; MEDEIROS, Heloisa Helena Berredo Reis de; http://lattes.cnpq.br/9067574515452039; https://orcid.org/0000-0002-5234-840X; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
Buriti (Mauritia flexuosa) is a native fruit of the Amazon, known for its functional potential, attributed to a high concentration of carotenoids. The spray drying process, in turn, can transform solution, suspensions or pastes into small droplets, which in contact with hot air produce powders with characteristics that favor the preservation of the product, in addition to facilitating storage and the transport. Thus, the objective of this work was to optimize the drying process of buriti pulp, in spray dryer, aiming to obtain a powdered product with desirable characteristics. For this, a central composite rotatable design (CCRD) was used to determine the influence of the variables: drying air temperature (130 – 190 °C), feed flow (7 – 17 mL/min) and carrier agent concentration (20 – 60%), on the product properties: moisture, water activity (aw), hygroscopicity, total carotenoid content, water solubility index (WSI) and the instrumental color parameter b* (fruit characteristic color parameter). To ensure the stability of the emulsion in the suspension, soy lecithin was added to all formulations, in the amount of 5% in relation to the dry matter of the sample. The response surface methodology (RSM) and the desirability function defined as optimal conditions for the drying process of buriti pulp: a gum arabic concentration of 60%, feed flow rate of 17 mL/min and drying air temperature of 190 °C; in the experimental domain. Under these conditions, the powder obtained had the following characteristics: 0.62 g/100 g moisture, aw of 0.16, hygroscopicity of 18.79 g/100 g, carotenoid content of 60.92 µg/g, ISA of 80.26% and a value of 31.32 for the chromaticity parameter b*.
Acesso aberto (Open Access)
Obtenção, caracterização e microencapsulação de extratos ricos em antioxidantes naturais a partir do co-produto das amêndoas do tucumã (astrocaryum vulgare mart.)
(Universidade Federal do Pará, 2019-07-01) FERREIRA, Lindalva Maria de Meneses Costa; SILVA JÚNIOR, José Otávio Carréra; http://lattes.cnpq.br/4437885351749994; https://orcid.org/ 0000-0003-1691-1039
The purpose of this work was to microencapsulate the extract of the co-product of tucumã seeds (Astrocaryum vulgare Mart.) by spray drying using maltodextrin as a encapsulating agent. The techniques of thermogravimetry and Infrared analysis, water activity, scanning electron microscopy and electrophoretic mobility served to characterize the microencapsulated extract. The total of polyphenols, flavonoids and condensed tannins of the microencapsulated extract was determined by UV spectroscopy and identified by ultra high performance liquid chromatography, the antioxidant activity was measured by ABTS and DPPH. The microparticles showed heterogeneity, spherical structure and no cracks, confirming the efficiency of the microencapsulation process using maltodextrin as an encapsulating agent. The microencapsulated extract values of phenolic compounds content entre 130 mg ± 0,024 e 104,7 mg EAG/100g ± 0,024, Total flavonoids 27,17 ± 0,002 e 25,36 mg QE/100g ± 0,004) and condensate tannin 62,07 100g ± 0,137 e 47,95 mg CE/100g ± 0,087 and good antioxidant activity for the two methods tested. The ultra high performance liquid chromatography analysis identified the presence of gallic acid and caffeic acid. In general, the results showed good utility of the tucumã co-product in the form of microparticles rich in antioxidant compounds, which can be exploited for future application in the food area as a functional food.