Vegetable Pulp Research Articles

Eco Enzyme Sebagai Alternatif Pengolahan Limbah Lahan Pertanian dan Rumah Tangga Menjadi Pupuk Organik Bagi Petani di Desa Nian

Problems related to waste have become a hot issue in the community and have received serious attention from policymakers. One practical way to overcome this problem is to manufacture eco-enzyme products whose raw materials use organic waste. Eco enzyme is a fermented process from organic kitchen waste such as fruit and vegetable pulp, sugar, and water until it becomes the final product in liquid fertilizer. This service aims to describe community social activities to overcome waste problems using the eco enzyme concept. The activities carried out were providing counseling related to how to manage household organic waste into eco-enzyme products, introducing and training the use of composter technology to process household organic waste into eco-enzyme products, and motivating and encouraging people to manage household waste into products of economic value. This study uses several methods such as presentation, discussion, question and answer, training, and evaluation handled by lecturers of the Faculty of Agriculture, Timor University. The study results show that people can apply eco enzyme technology, know how to use it, and produce economic value from organic waste.

Pengolahan Sampah Organik menjadi Eco Enzyme kepada Masyarakat Desa Lambangsari Kabupaten Bekasi

This PKM is the Processing of Organic Waste Into Eco Enzym. The waste processing process that is widely carried out by the people of Lambangsari Village still relies on the final approach. Tha garbage is collected, transported, and the thrown into a landfill. This caoused a large enough garbage heap at the location of the landfill in Lmbangsari Village. Eco enzymes are the result of the fermentation of waste or organic waste such us fruit and vegetable pulp, sugar, and water. The activity of processing organic waste in Lambangsari Village, South Tambun, Bekasi into an eco-enzyme is carried out by holding a socialization to the village comunity. The method used in this PKM activity includes presentations, discussions, and practise for making eco enzyms.The purpose of the socialization activities carried out is expected to be able to be implemented by the village community in a sustainable manner to reduce organic waste production in Lambangsari Village.

Pelatihan Pembuatan Ekoenzim dari Limbah Organik Rumah Tangga di Gampong Kopelma Darussalam, Banda Aceh

Ecoenzyme is the result of fermentation of organic kitchen waste such as fruit and vegetable pulp, sugar and water. Ecoenzyme acts as various purposes such as pesticide and disinfectant. Therefore, we conducted community service activities aimed at providing a training in making ecoenzymes from household organic waste. Ecoenzyme-making training was given to the Family Welfare Development Group (PKK) in Gampong Kopelma Darussalam, Banda Aceh. The participants were lectured about ecoenzyme and its benefits and followed by discussion. It was then followed by a practical session on ecoenzymen-making activity. From this activity, the PKK group in Gampong Kopelma Darussalam, Banda Aceh, gained knowledge about a method to manage household organic waste become useful products. Furthermore, these skills can also be a source of additional income for local residents. During the training, the service team brought ready-made ecoenzymes and plants so they could provide examples of how to apply ecoenzymes to plants. The ecoenzyme and plants were given as souvenirs to the training participants.

Effect of activated coal waste and treated Pinus fibers on the physico-mechanical properties and durability of fibercement composites

The constant environmental and social pressure on the search for alternative and clean technologies has strongly influenced the construction industry, which is considered as one of the main contributors to global warming due to the emission of carbon dioxide (CO2). The objective of this study was to evaluate the effect of partial replacement of cement by activated coal waste on cement-based composites reinforced by unbleached pine pulps. The results showed that the hornification treatment reduces the water absorption capacity and increases the dimensional stability of the cellulosic pulp. In addition, the thermal treatment preserves the original chemical composition of the vegetable pulp. Moreover, the partial replacement of cement by activated coal waste (ACW) increased the mechanical performance. The results of thermogravimetric analysis showed that composites with ACW present a decrease of the calcium hydroxide content compared to composites containing limestone. After accelerated aging tests, a decrease in the reinforcement capacity of the fiber and densification of the material is observed. However, composites with treated pulps and activated coal waste showed higher mechanical properties and a greater durability. According to the results, the combination of the hornification treatment and the partial replacement of cement by ACW can be used to improve the eco-efficiency of the fiber cement industry. The combination of both approaches allows to a reduction the carbon dioxide emissions (reduction of cement consumption) and an increase of the durability of the material.

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The demand for confectionery products is constantly growing, so a task has been set up to justify the use of secondary raw materials obtained from the first extract fruit and vegetable juices in the production of cupcakes. The use of fruit and vegetable powders will enable to expand the product range of flour confectionery, as well as to enrich the finished product with dietary fibers and vitamins. Apple and parsnip pulp were subjected to primary research, and their nutritional value was determined. The chemical and vitamin indicators of the finished products were determined according to the research methods regulated by GOST. Then, comparative evaluation of the vitamin value of apple and parsnip pulps was made. According to research results, fruit and vegetable pulp is not inferior in nutritional value to the original raw material, only certain losses occur during juice extraction process. In order to obtain fruit and vegetable powders and possibly preserve their valuable components, the convectivemicrowave drying method was used, which prevents microbial spoilage and deactivation of enzymes in the pulp. After drying, the content of vitamins, chemical and mineral substances in the obtained powders was studied. The addition of 10-15 % fruit and vegetable powders in the production recipe of cupcakes improves the physicochemical indicators of the finished product. Cupcakes made with the supplementation of fruit and vegetable powders also have a low energy value and contain a large amount of pectin substances. Therefore, we recommend using these powders in the manufacture of other products as well.

Use of fermented spent coffee grounds as a substrate supplement for rearing black soldier fly larvae, Hermetia illucens (L), (Diptera: Stratiomyidae).

Spent coffee grounds (SCG), an increasingly abundant waste product with environmental disposal problems, has been used as a dietary supplement for many animals and have the potential to be used as a dietary supplement for black soldier fly (BSF) larvae; however, its effective use is still under scrutiny. To date, no studies have considered the use of SCG after microbial fermentation (fSCG) and its effects on BSF life history. A mixture of fruit and vegetable pulp residue supplemented with one of six different fSCG percentages (0%, 20%, 40%, 60%, 80%, and 100% by weight) were provided as a diet substrate in order to evaluate the effect of the fSCG quantity on BSF growth, yield, and conversion ability. The addition of fSCG to the pulp diet prolonged larval development times, while 100% fSCG affected the larval survival rate and resulted in a male-biased adult sex ratio. The 20-40% fSCG and 40-60% fSCG treatments supported the largest prepupal and mature larval sizes, respectively. The highest waste reduction efficiency and feed conversion rate by BSF larvae was found with 20% fSCG, similar to the control (0% fSCG). From the short rearing time, high yield, and high bioconversion efficiency, a 20% fSCG supplementation of the mixed pulp was recommended for rearing BSF larvae. These data are valuable for coffee by-product waste management in urban areas.

Study of the effect of the dose of enzyme preparations on the yield of polyphenolic substances and anthocyanins in fruit, berry and vegetable juices

Increasing the yield of juice and biologically active components from plant raw materials is an urgent task in the production of functional beverages. For this, fruit, berry and vegetable pulp was treated with enzymatic preparations of pectolytic action and the yield of juice was determined. Samples of pulp of each raw material were treated with enzyme preparations: Fructocyme P6-L, Fructocyme P, Fructocyme MA, in an amount of 0.03% of the pulp mass. Enzymatic hydrolysis was carried out at 50 °C for two hours, after which the amount of obtained juice was compared with the control sample. As a result, when adding Fructocyme MA to the pulp of apples and carrots, the juice yield increases by 8% and 17%, respectively. When Fructocyme P6-L is added to the pulp of kiwi, blueberries, grapes, the juice yield increases by 6%, 12 and 10%, respectively. To determine the effect of enzyme preparations on the yield of biologically active components, the previously selected enzyme preparations were added to all samples in an amount of 0.01; 0.03; 0.05; 0.07% of the pulp mass, and the total content of polyphenols was determined by colorimetry and anthocyanins. As a result of the experiment, it was found that in terms of the amount of polyphenolic substances extracted from the pulp, fruit and berry raw materials can be divided into three groups: raw materials with loose pulp, with pulp of medium density and raw materials with dense pulp. As a result, individual enzyme preparations and optimal modes of application were selected for each type of raw material. The dependence of the content of polyphenolic compounds on the dosage of the addition of enzyme preparations has been established.

Strawberry-hydrocolloids dried by continuous cast-tape drying to produce leather and powder

Cast-Tape Drying (CTD) is an innovative and competitive technique to dehydrate fruit and vegetable pulps on a continuous scale, to produce leathers, flakes, and powders. The hydrocolloids maltodextrin, starch, and pectin were added to a strawberry pulp as carrier agents (CA). Ostwald and Herschel-Bulkley's models fitted well to rheological data of strawberry pulp and strawberry-CA suspensions. A pseudoplastic behavior was observed for all samples, which is ideal for spreading on the CTD support. All drying curves showed a constant and a falling rate period, and the time to reach a constant moisture content was dependent on the sample (between 20 and 40 min). After drying, products were removed as leathers, and the CA addition contributed to the easier detachment of the materials from support. All leathers were homogeneous, with thicknesses in the range of 0.2–0.4 mm, and the strawberry-CA leathers exhibited a slight color difference compared to the pure strawberry. Sorption isotherms of the strawberry leathers adjusted well to the GAB model. The volatile compounds in the strawberry pulp were strongly modified by drying, with the addition of maltodextrin and pectin promoting the preservation of some of the strawberry original volatiles; however, pectin has shown a few new compounds. The presence of hydrocolloids in strawberry powders increased the Tg and the dispersion (except when maltodextrin was added) in water, compared to pure strawberry powders.

Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp

The aim of this study was to evaluate the influence of the addition of fresh beetroot pulp in amounts from 2.5 to 30.0 g/100 g, as well as variable screw speeds (60, 80, 100 rpm) on the chemical composition, water absorption, water solubility index, density, expansion rate, and texture of potato-based pellets and expanded snacks. Their protein and starch structure was analyzed using the Fourier-transformed infrared (FTIR) spectroscopy. The snack pellets were made at a moisture content of 33 g/100 g of blends using a single-screw extruder equipped with a plasticizing unit having a length-to-diameter ratio (L/D) of 18. Processing temperature ranged from 65 to 105°C. The ready-to-eat snacks were expanded using microwave treatment (750 W, 40 s). Fresh vegetable pulp addition raised the protein content. The extrusion-cooking caused an increase in the content of insoluble dietary fiber and water absorption index of the pellets. In contrast, the microwave treatment reduced values of these parameters in expanded products and decreased the insoluble dietary fiber content of the expanded snacks. The addition of fresh beetroot pulp diminished the expansion ability and increased the content of β-sheet proteins. Additionally, an increase in the content of β-turn and β-sheet protein fractions was observed at the expense of random coil structure. This indicates that the protein structure underwent some form of ordering as the molecular interactions of the proteins intensified. The highest fraction of β-structures and the smallest content of random coil were observed when 80 rpm was applied during processing. It seems to be the most efficient screw speed in processing fresh beetroot pulp-supplemented snack pellets. Application of a fresh beetroot pulp as an additive in microwave expanded snacks made it possible to obtain products with an increased amount of fiber and a reduced fat content as an attractive and healthy alternative to deep-fried snacks.

New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties

The study aimed to determine the effect of the addition of fresh leek or onion pulp on selected properties of potato-based pellets and puffed snacks. In recipe, potato starch was replaced by vegetable pulp by 2.5–30.0 g/100 g. The pellets were then extruded at variable screw speed (60–100 rpm), dried and then fried in deep oil. The product was subsequently assessed for color profile, bulk density, water absorption and water solubility index, fat absorption, texture, as well as sensory attractiveness. The results showed that the addition of leek or onion pulp significantly influenced the color determinants of pellets and fried snacks, bulk density of expanded products, water absorption of pellets. The onion pulp addition significantly influenced the cutting force, water solubility, fat absorption, hardness and crispness, and the overall score during the sensory test but not so significant as leek addition. Moreover, the screw speed significantly influenced the value of water absorption (leek pellets, onion snacks) and water solubility (onion pellets and snacks), L* and b* coordinates in the case of onion puffs. Application of fresh Allium genus pulp could be an effective way to produce pellets and puffed snacks with good quality.

Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties

1. AACC International, 2011. Approved Methods of Analysis. AACC International, St. Paul, USA. Google Scholar

A Comparative Study of Three Brassicaceae Vegetables Grown in Canakkale: Determination of Total Phenolic Content and Antioxidant Activity of Pulp and Juice Samples of Radish (Raphanus sativus L.), Cabbage (Brassica oleracea L. var capitata L) and Cauliflower (Brassica oleracea L.)

Brassicaceae that contains well known species from genus Brassica is an important family for crucifers, cabbage etc. The main goal of this study was to investigate the total phenolic contents and antioxidant activities of 25% aqueous ethanol and methanol extracts of selected vegetable pulps such as radish, cab-bage, and cauliflower. These analyses were also applied to the freshly prepared juices. For this purpose, studied vegetables which were grown in villages of Canakkale were obtained from district bazaar in Canakkale. Antioxidant activities of selected vegetables have been determined by using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical, ABTS ((2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay and CUPRAC (cupric reducing antioxidant capacity) method. Total phenolic content was determined by using Folin-Ciocalteu reagent. The results show that total phenolic contents in pulp extracts of 25% aqueous ethanol of red cabbage (1071 ± 25.12 mg FAE/100 g) and brussels sprout (594.00 ± 13.93 mg FAE/100 g) have higher than the other used vegetables. The 25% aqueous ethanol extracts of white and red radish pulps showed the greatest IC50 value with DPPH assay (50.00 µg/mL). The higher phenolic content in the ethanol and methanol extracts of red cabbage may contribute to its increasing CUPRAC activity (4.73 ± 0.11 and 4.78 ± 0.11 quercetin equivalent of flavonoid concentra-tion). In addition, black radish juice showed the highest inhibition value with ABTS assay (70.83 ± 1.83%). This study which may be important for food and health applications, also emphasizes the im-portance of the cultivation area and the valuable parts of vegetables.

Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps

The present work aimed to evaluate, through thermal degradation kinetics (80 °C to 98 °C in time intervals of 0.5 to 25 min), the effects of different thermal treatments on the biochemical, physicochemical, sensory and microbiological parameters of two mixed fruit and vegetable pulps, a yellow and a red one. The evaluated fruit and vegetable pulps resulted from the mixture of different fruits and vegetables proportions (pineapple, beetroot, strawberry and lemon juice) added to a 50% (p/p) pear-based pulp to maximize their bioactivity, physicochemical stability and sensorial acceptance. Evaluated quality parameters included the determination of peroxidase activity (POD), pH, soluble solids content (SSC), total phenolic content (TPC), CIELab colour, sensory evaluation (colour, taste and aroma) and total mesophilic aerobic counts (TAPC). Regarding heat treatments optimization for both pulps with lower pH, it was concluded that higher temperature treatments (90 to 98 °C) applied over a shorter time (less than 5 min) were more effective to inactivate POD, to reduce the initial microbial load (>2 log10 cycles) and to maximize sensorial attributes. In both mix pulps, total phenolic content (TPC) was not significantly influenced by the different applied time-temperature binomials. From the degradation kinetic models and as an example, it was possible to conclude that POD followed a 1st order kinetic, where the temperature effect was well fitted to the Arrhenius equation. The results allowed to obtain optimized time-temperature binomials for each pulp to simultaneously achieve POD enzyme inactivation, microbial reduction, and maximization of quality parameters relatively to fresh pulps, 90 °C/5 min and 98 °C/2.5 min, for the yellow pulp and red pulp, respectively.

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.

Microbial synergy between Pichia kudriazevii YS201 and Bacillus subtilis BS38 improves pulp degradation and aroma production in cocoa pulp simulation medium

Interactions between two major microorganisms from Ivorian cocoa fermentation, namely Bacillus subtilis BS38 and Pichia kudriazevii YS201, were investigated during fermentation in cocoa pulp simulation medium. The strains were mutually inhibitory, with Bacillus being more susceptible to this antagonistic effect than Pichia. However, both strains yielded different pulp-degrading enzymes, namely polygalacturonase (PG) from Pichia and pectate lyase (Pel) from Bacillus, that cooperate to efficiently breakdown pectin and vegetable pulp. The quantification of aromas from microbial cultures using Gas Chromatography-Mass Spectroscopy (GC-MS) coupled with headspace microextration (SPME) method, showed that P. kudriazevii produce mainly alcohols such as ethanol (63.165 g/L), phenylethanol (1.005 g/L), methylbutanol (0.138 g/L) and esters, notably ethyl acetate (0.037 g/L) and isoamyl acetate (0.032 g/L). The volatile fraction produced by Bacillus was dominated by butanediol (5.707 g/L), acetoin (1.933 g/L), phenylethanol (0.035 g/L) and acetic acid (0.034 g/L). In co-culture, Bacillus produced low levels of aroma compounds whereas a moderate decrease in the production of these compounds was observed in the yeasts strain. Thus, the dominant aromas present in the co-culture were mainly those from the yeasts strain; however, a 1.37 fold increase of ethanol production was observed in co-culture indicating a synergy between the strains. This study showed that cooperation between B. subtilis BS38 and P. kudriazevii YS201 leads principally to increasing pulp degradation and ethanol production, known as desirable properties for a well processing of cocoa fermentation.

Sustainable production of cellulose nanofiber gels and paper from sugar beet waste using enzymatic pre-treatment

Removal of non-cellulosic polymers from vegetable pulp to obtain cellulose nanofibers (CNF) is normally achieved by chemical pre-treatments which requires several washing steps. In the present study, it is demonstrated how incubation of sugar beet pulp at pH 9, followed by treatment with polysaccharide-degrading enzymes and subsequent bleaching can be done in a one-pot procedure to make CNF. The new method consumes 67% less water and removes non-cellulosic polysaccharides with similar efficiency as a chemical method. In addition, CNF produced by the new method contained slightly more pectin and formed gels with 2.7 times higher storage modulus. Nanopapers cast from chemically- and enzymatically produced CNF showed similar mechanical properties. However, without the pH 9 incubation step, the enzymes accessibility to cell-wall polymers was limited resulting in lower gel and paper strengths. In conclusion, the new method offers a sustainable route for producing high quality CNF from sugar beet waste.

Determination of reducing power of 56 Algerian plant products using olive (Olea europaea) oil as extraction solvent

This work evaluates the efficiency of olive (Olea europaea) oil (OO) as extraction solvent (referred to here as lipophilic extraction) for reducing power (RP) determination of 56 plant materials belonging to three plant product groups: medicinal plant leaves, fruit peels and green vegetable pulps. In addition, the sample which exhibited the greatest lipophilic RP (RPlip) value in each studied group was characterized in terms of (1) RPaq in the case of an aqueous extraction, (2) Pearson’s correlation coefficient (r) between RP values and color parameters of CIELab system, in the case of both lipophilic and aqueous extraction, and (3) diphenylpicrylhydrazyl (DPPH) radical scavenging activity (RSA) in the case of both lipophilic and aqueous extraction. Among all investigated plant products, the wormwood (Artemisia absinthium) leaves showed the highest RPlip (∼70 mg BHT equivalents(eq.) × g−1 dry weight (dw)), while among fruits and green vegetables, the arbutus-berries (Arbutus unedo) peel (∼53 mg BHT eq. × g−1 wet weight (ww)) and eggplant (Solanum melongena) pulp (30 mg BHT eq. × g−1, ww) gave the best results, respectively. Nevertheless, RPlip negative values were obtained in numerous investigated samples. Regarding the additional characterization, any significant correlation was found between RPlip and color parameters, whereas a significant perfect positive correlation (p ≤ 0.05, r ∼ 1) was found between RPaq and certain color parameters in the case of arbutus-berries and eggplant. Furthermore, the RSA results confirmed the predominance of wormwood lipophilic extract in terms of antioxidant potential. Considering the applied lipidic extraction procedure, the resulting data reflect the antioxidant potential of OO-based plant infusions.

Study on Formula of Nutrient Bread Composite of Multiple Vegetables

Nutrient bread composite of multiple vegetables was produced from the bread dough containing multiple vegetables which were pulped. The color of the finished bread product which was produced from dough added in different color vegetables pulp was compared. Carrots, pumpkins and sweet potatoes were selected as main raw vegetable materials of nutrient bread. It was determined that the optimal pre-cooking time of pumpkin, sweet potatoes and carrots was 3 min, 4 min and 5 min from comparing beating results. The process quality of bread dough added in different dosage of vegetable pulp and the flavor of finished bread containing different dosage of vegetable pulp were studied. The optimal formula of nutrient bread composite of multiple vegetable pulp was that the weight ratio of pumpkin pulp, carrot pulp and sweet potato pulp was 2:1:1, the best addition amount of composite vegetable pulp was 32.5% of the flour weight.

Development and Application of a Model to Minimize Variability in a Vegetable Pulp Productive Process

AbstractA model intended to minimize the variability in the productive process is described. Structured in the four phases of the Deming cycle, the model incorporated the online quality engineering to the current practices of the concentrated vegetable pulp industrial process. Based on the analysis of the factors inherent to the process, the variability in the raw material of the various providers was identified as the main cause of the instability in the physicochemical quality characteristics of the final product. To cope with this problem, the puree design was adapted by reformulating pulp mixtures so as to guarantee its insensibility to the variability initially introduced. The robustness of the process was achieved with the stability of the product's characteristics: consistency and acidity. This result had repercussions on the process efficiency as proven by the decrease in the value of the loss function, sign of the validity of the model to improve a productive process by minimizing variability.Practical ApplicationsIn the manufacturing process of concentrated vegetable pulps, nonconformities in product requirements are frequent, as reflected in customer's dissatisfaction and high production costs. This paper describes a model that creates and implements several improvements to minimize production operations variability in this industrial process. The results presented here show that the quality characteristics of finished products were stabilized and process efficiency has been increased. The proposed model can be applied in several similar situations, with the same tools and also the same structure of management actions.

Modeling and stability of polyphenol in spray-dried and freeze-dried fruit encapsulates

Several studies have investigated freeze-drying and spray-drying encapsulation to address the effect of operational parameters on the physicochemical properties and preservation of the polyphenol content in fruit encapsulates. Using a specific fruit or vegetable pulp or extract, most of these studies have examined the search for an appropriate wall. In this study, the effect of operational variables and the concentration of maltodextrin (MD) and gum arabic (AG) on the gallic acid (GA) content of spray- and freeze-dried encapsulates of a model fruit juice (MFJ) was evaluated. Three encapsulant ratios (100% MD, 100% AG, and 50% MD/AG) and three encapsulant concentration levels (10–20–30%) were used. MFJ was lyophilized at varying pressure (300 to 500mTorr) with a varied freezing rate (0.3°C/min to 0.7°C/min). The MFJ spray-drying conditions were feed flow (72–108–144mL/h) and air temperature (80–100–120°C). Second-order responses satisfactorily described the initial GA content as a function of independent variables to be determined. A higher initial GA content in the freeze-dried encapsulates was achieved with a wall blend ratio close to 100% AG and an encapsulant concentration was 10 to 20% or with an MD concentration in the range of 80 to 100% when the chamber pressure was greater than 400mTorr, and the freezing rates were higher than 0.65°C/min. For spray-drying, the best results were found with the following drying conditions: Air Inlet Temperature, 85 to 105°C; Feed Flow, 80 to 120mL/h; Encapsulant Concentration, 10 to 20%; and Encapsulant Ratio, 50 to 80%. The MFJ models were also suitable for the prediction of the initial polyphenol content in three encapsulated fruit pulps. The polyphenol in the spray- and freeze-dried MFJ encapsulates showed first-order kinetics during a 200day period of storage at 25°C with reaction rate coefficients fluctuating between 3×10−4 and 20×10−4days−1 and between 7×10−4 and 50×10−4days−1 respectively.