Abstract
The jussara palm (Euterpe edulis) is well known for its great presence in several Brazilian states and produces an edible palm heart and spherical fruits popularly known as jussara. Due to their high anthocyanin content, these fruits contain only one light brown seed that is covered by thin and dark purple skin. This study was carried out to evaluate the effects of different mixtures of carrier agents (CA) (modified starch-MS plus whey protein concentrate-WPC or soy protein isolate-SPI) on the characteristics of microcapsules containing spray-dried jussara pulp powder. Four treatments, 30%CAC+17.5%MS:WPC, 17.5%CAC+30%MS:WPC, 30%CAC+17.5%MS:SPI and 17.5%CAC+30%MS:SPI, were evaluated, where CAC=carrier agent concentration (g carrier/g jussara pulp solids) and the proportions MS:WPC and MS:SPI indicate the grams of protein (WPC or SPI) per 100g of carrier. The concentration of 30%CAC+17.5%MS:WPC improved the wettability, anthocyanin content, total phenolic content and encapsulation efficiency. The particles presented smoother surfaces with a reduced number of folds when WPC was present. The usage of WPC or SPI mutually with MS was shown as a valid option in the spray drying of jussara pulp.
Highlights
There is a great deal of interest in the health-giving properties of fruits and vegetables, since their intake appears to be associated with a reduced risk of chronic and degenerative diseases (Shishir & Chen, 2017)
The mixture “filtered jussara pulp + MS:WPC or MS:SPI” could be characterized as a fluid with shear-thinning behaviour, which is typical of most food materials, especially fruit pulps (Tonon et al, 2008)
3.4 Anthocyanin content, total phenolic content and encapsulation efficiency The microcapsules generated were analyzed according to the methods explained previously and the results reported in Anthocyanin content
Summary
There is a great deal of interest in the health-giving properties of fruits and vegetables, since their intake appears to be associated with a reduced risk of chronic and degenerative diseases (Shishir & Chen, 2017) This protective effect seems to be linked to their antioxidant activity, mainly related to the presence of vitamins C and E, carotenoids, anthocyanins, betalains and polyphenols (Ferrari et al, 2012; Hinneburg et al, 2016; Shishir & Chen, 2017; García-Lucas et al, 2017). The anthocyanin compounds are frequently sensitive to perishable effects while is being processed and stored, due to their sensibility to unfavorable environmental circumstances, like high warmth, light, and oxygen. For this reason, the spray drying process fits as an option to enhance the conservation of the final product. The carrier agents can protect sensitive food components against unfavorable environmental conditions (Nambi et al, 2017)
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