Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Audirene Amorim Santana,Louryval Coelho Paixão,Vânia Regina Nicoletti Telis,Rafael Augustus De Oliveira

doi:10.1590/1981-6723.8515

Abstract

Abstract The objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration - CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions.

Highlights

Epidemiological studies have consistently shown there is a clear, significant, positive association between the regular consumption of fruits, nuts and vegetables and a reduced incidence of chronic diseases (CARVALHO et al, 2010)
Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying Santana, A
The apparent viscosity of the samples increased with increasing concentration of modified starch (MS):whey protein concentrate (WPC) or MS:soy protein isolate (SPI) (Figure 1a and 1b and Table 3)

Summary

Introduction

Epidemiological studies have consistently shown there is a clear, significant, positive association between the regular consumption of fruits, nuts and vegetables and a reduced incidence of chronic diseases (CARVALHO et al, 2010) In this context, phenolic compounds, anthocyanins, have attracted attention due to their antioxidant properties and their great potential as natural food colorants (MELO et al, 2009; VIEIRA et al, 2013). The jussara palm (Euterpe edulis) is widely distributed throughout the Brazilian Atlantic Forest and produces edible palm hearts and spherical fruits known as jussara These fruits contain only one light brown seed that is covered by a thin, dry skin that is shiny and dark purple and, due to its high anthocyanin content, appears almost black in colour when ripe (BORGES et al, 2011). Compared with other drying methods, this process is noted for its applicability to heat-sensitive products such as foods, due to the rapid evaporation of the water, which reduces the temperature of the product and keeps the drying time very short, reducing thermal damage and ensuring that good quality food is produced (MASTER, 1979; OSORIO et al, 2014)

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Conclusion