Abstract
Abstract This study evaluated Bacaba powder produced in a spouted bed as a source of bioactive compounds and high energy value. The conditions influencing the drying process parameters (yield, moisture level, phenolic and anthocyanin retention) as well as simultaneous optimization (optimal conditions) of production were also considered. Drying was most efficient at 75 °C using maltodextrin concentrations above 20.0% (w/w). Higher anthocyanin retention (92.52%) at 65 °C (p = 0.0003), and a maltodextrin concentration of 20.0% (w/w) resulted in high retention of phenolics (95.38%). Accordingly, the operations tested under the desirability function (68 °C, maltodextrin concentration of 21.7% w/w, and air velocity of 1.3 × minimum spouting velocity (Vjm) m s-1) resulted in a process yield of 55.04% and the dry basis (d.b.) composition results were: total phenolics (376.43 mg GAE 100 g-1), energetic value (612.64 kcal 100 g-1), lipids (47.74 g 100 g-1), carbohydrates (27.79 g 100 g-1), protein (15.10 g 100 g-1), and dietetic fiber (8.45 g 100 g-1). The high solubility (92%), flowability (14%), energy, and bioactive characteristics of Bacaba powder suggest the potential for many applications, such as development of dietary supplements, high-energy drinks, milk-based and instant products, and bakery products.
Highlights
Phenolic compounds are the most active and prevalent antioxidants in vegetables, fruits, and processed foods
Contact angles greater than 70° were observed for all Bacaba-maltodextrin pastes, which indicate that the spouted bed drying of these pulps using high-density polyethylene (HDPE) is favorable (Rocha et al, 2009)
The yield of the process was 55.04 ± 1.5%, with moisture content of 7.50 ± 1.08 g 100 g-1 water basics (w.b.), and anthocyanin and phenolic compound retention of 80.87 ± 0.95% and 83.05 ± 1.2%, respectively. We found that these experimental values are very close to the values predicted by the desirability function (Figure 3), which validates the efficiency of this simultaneous optimization technique
Summary
Phenolic compounds are the most active and prevalent antioxidants in vegetables, fruits, and processed foods. Anthocyanins are phenolic compounds of the flavonoid class, found in dark-colored and red fruits. They are soluble in water and used in preparing industrial colors, astringents, and scents, and for promoting oxidative stability of food (Castañeda-Ovando et al, 2009). The antioxidant properties of phenolic compounds are essential, and they extend the shelf life of food products without adverse effects on nutritional and sensory qualities. Chemically and biologically interesting properties have been observed, as the protective effects of these compounds on human health, in preventing oxidation, cardiovascular disease, cancer, diabetes, and obesity (Dias et al, 2017)
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