Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/34699 |
Resumo: | The spray drying of lulo was optimized by using the central composite design of the response surface methodology, to study the effect of inlet air temperature (120-180. °C), arabic gum concentration (0-10% w/w), and maltodextrin DE16.5-19.5 concentration (0-10% w/w) on some product and process aspects. Arabic gum and maltodextrin, more than inlet air temperature, improved the product yield, reduced the hygroscopicity and the water content of the obtained powder, and contributed to the retention of its nutritive and functional properties through an increase in ascorbic acid, vitamin C, total phenol and total flavonoid content and antioxidant capacity. Significant (p. <. 0.05) response surface models were obtained in every case, with the linear terms of solute concentration being the factors that affected the response variables most significantly. The overall optimum spray drying conditions for obtaining lulo powder were 125. °C inlet air temperature, 3% (w/w) arabic gum, and 13.4% (w/w) maltodextrin DE16.5-19.5. |
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Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulpAntioxidant activityFunctional valueHygroscopicityLulo powderPhenolic compoundsVitamin CThe spray drying of lulo was optimized by using the central composite design of the response surface methodology, to study the effect of inlet air temperature (120-180. °C), arabic gum concentration (0-10% w/w), and maltodextrin DE16.5-19.5 concentration (0-10% w/w) on some product and process aspects. Arabic gum and maltodextrin, more than inlet air temperature, improved the product yield, reduced the hygroscopicity and the water content of the obtained powder, and contributed to the retention of its nutritive and functional properties through an increase in ascorbic acid, vitamin C, total phenol and total flavonoid content and antioxidant capacity. Significant (p. <. 0.05) response surface models were obtained in every case, with the linear terms of solute concentration being the factors that affected the response variables most significantly. The overall optimum spray drying conditions for obtaining lulo powder were 125. °C inlet air temperature, 3% (w/w) arabic gum, and 13.4% (w/w) maltodextrin DE16.5-19.5.Veritati - Repositório Institucional da Universidade Católica PortuguesaIgual, M.Ramires, S.Mosquera, L. H.Martínez-Navarrete, N.2021-09-08T17:19:38Z2014-042014-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/34699eng0032-591010.1016/j.powtec.2014.02.00384894654934000335097600029info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:40:12Zoai:repositorio.ucp.pt:10400.14/34699Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:28:07.725528Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp |
title |
Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp |
spellingShingle |
Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp Igual, M. Antioxidant activity Functional value Hygroscopicity Lulo powder Phenolic compounds Vitamin C |
title_short |
Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp |
title_full |
Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp |
title_fullStr |
Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp |
title_full_unstemmed |
Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp |
title_sort |
Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp |
author |
Igual, M. |
author_facet |
Igual, M. Ramires, S. Mosquera, L. H. Martínez-Navarrete, N. |
author_role |
author |
author2 |
Ramires, S. Mosquera, L. H. Martínez-Navarrete, N. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Igual, M. Ramires, S. Mosquera, L. H. Martínez-Navarrete, N. |
dc.subject.por.fl_str_mv |
Antioxidant activity Functional value Hygroscopicity Lulo powder Phenolic compounds Vitamin C |
topic |
Antioxidant activity Functional value Hygroscopicity Lulo powder Phenolic compounds Vitamin C |
description |
The spray drying of lulo was optimized by using the central composite design of the response surface methodology, to study the effect of inlet air temperature (120-180. °C), arabic gum concentration (0-10% w/w), and maltodextrin DE16.5-19.5 concentration (0-10% w/w) on some product and process aspects. Arabic gum and maltodextrin, more than inlet air temperature, improved the product yield, reduced the hygroscopicity and the water content of the obtained powder, and contributed to the retention of its nutritive and functional properties through an increase in ascorbic acid, vitamin C, total phenol and total flavonoid content and antioxidant capacity. Significant (p. <. 0.05) response surface models were obtained in every case, with the linear terms of solute concentration being the factors that affected the response variables most significantly. The overall optimum spray drying conditions for obtaining lulo powder were 125. °C inlet air temperature, 3% (w/w) arabic gum, and 13.4% (w/w) maltodextrin DE16.5-19.5. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-04 2014-04-01T00:00:00Z 2021-09-08T17:19:38Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/34699 |
url |
http://hdl.handle.net/10400.14/34699 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0032-5910 10.1016/j.powtec.2014.02.003 84894654934 000335097600029 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
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1799131999533793280 |