Microencapsulation of hydrosoluble extract of babassu nut press cake

Detalhes bibliográficos
Autor(a) principal: Fronza, Pãmella
Data de Publicação: 2020
Outros Autores: Barbosa, Robson dos Santos, Novais, Thiago Silva, Fernandes, Erlane da Rocha, Pereira, Fabiana de Oliveira, Zuniga, Abraham Damian Giraldo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/38570
Resumo: Orbignya phalerata Mart. has great socio-economic value, originating various products and by-products; however, there are few studies about obtaining food products from of this raw material. In face of that reality, this study aimed to obtain powder extract from press cake of the babassu nut kernel, and to verify the influence of varying concentrations of Maltogill®10 and drying temperature on process yield through a factorial design, as well as to characterize the final product. Babassu nut used for pressing and acquisition of residual press cake and extract. Spray dryer was used to obtain the powder extract, which adopted a rotating central composite design (RCCD with 11 trials). The final product was characterized by analyses of moisture, solubility, hygroscopicity, water activity and bulk density. The experimental design showed significant influence (p ? 0.05) for the variables inlet temperature in the linear and quadratic models, focusing only on the linear term and the interaction between them, the model adjusted in planning was considered predictive; the best productivity obtained (80.37%), was for the temperature of 95°C with encapsulating agent of 18%. With respect to the powder product analysis, low moisture values, hygroscopicity, and density were observed, as solubility and water activity within the recommended parameters.
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spelling Microencapsulation of hydrosoluble extract of babassu nut press cakeMicroencapsulação do extrato hidrossolúvel da torta de amêndoas de babaçuDryingEncapsulantOrbignya phalerata.Planning.SecagemEncapsulanteOrbignya phalerataPlanejamento.Orbignya phalerata Mart. has great socio-economic value, originating various products and by-products; however, there are few studies about obtaining food products from of this raw material. In face of that reality, this study aimed to obtain powder extract from press cake of the babassu nut kernel, and to verify the influence of varying concentrations of Maltogill®10 and drying temperature on process yield through a factorial design, as well as to characterize the final product. Babassu nut used for pressing and acquisition of residual press cake and extract. Spray dryer was used to obtain the powder extract, which adopted a rotating central composite design (RCCD with 11 trials). The final product was characterized by analyses of moisture, solubility, hygroscopicity, water activity and bulk density. The experimental design showed significant influence (p ? 0.05) for the variables inlet temperature in the linear and quadratic models, focusing only on the linear term and the interaction between them, the model adjusted in planning was considered predictive; the best productivity obtained (80.37%), was for the temperature of 95°C with encapsulating agent of 18%. With respect to the powder product analysis, low moisture values, hygroscopicity, and density were observed, as solubility and water activity within the recommended parameters.O babaçu tem grande valor socioeconômico, e dá origem a diversos produtos e subprodutos, todavia poucos estudos destinados a obtenção de produtos alimentícios são encontrados, diante disso este trabalho objetivou obter extrato em pó proveniente da torta de amêndoas de coco babaçu, por meio de um planejamento fatorial, verificar a influência das variáveis concentração de Maltogill®10 e Temperatura de secagem sobre rendimento do processo, bem como, caracterizar o produto final. Foram utilizados amêndoas de coco babaçu, para prensagem, aquisição da torta residual e do extrato. Para obtenção do extrato em pó foi utilizado spray dryer, onde adotou-se um delineamento composto central rotacional (DCCR com 11 ensaios). O produto final foi caracterizado mediante análises de umidade, solubilidade, higroscopicidade, atividade de água e densidade aparente. O planejamento experimental mostrou influência significativa (p ? 0,05) para as variáveis temperatura de entrada nos modelos linear e quadrático, concentração no termo linear, e interação entre elas, o modelo ajustado no planejamento foi considerado preditivo, o melhor rendimento obtido (80,37%), foi para temperatura de 95ºC com 18% de agente encapsulante. Com relação a análises do produto em pó, notou-se baixos valores de umidade, higroscopicidade e densidade aparente, bem como solubilidade e atividade de água dentro dos parâmetros recomendados.UEL2020-08-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionmétodo cientifico, pesquisa laboratorialapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/3857010.5433/1679-0359.2020v41n5supl1p2117Semina: Ciências Agrárias; Vol. 41 No. 5supl1 (2020); 2117-2128Semina: Ciências Agrárias; v. 41 n. 5supl1 (2020); 2117-21281679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/38570/27787Copyright (c) 2020 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessFronza, PãmellaBarbosa, Robson dos SantosNovais, Thiago SilvaFernandes, Erlane da RochaPereira, Fabiana de OliveiraZuniga, Abraham Damian Giraldo2022-10-07T13:22:58Zoai:ojs.pkp.sfu.ca:article/38570Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-07T13:22:58Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Microencapsulation of hydrosoluble extract of babassu nut press cake
Microencapsulação do extrato hidrossolúvel da torta de amêndoas de babaçu
title Microencapsulation of hydrosoluble extract of babassu nut press cake
spellingShingle Microencapsulation of hydrosoluble extract of babassu nut press cake
Fronza, Pãmella
Drying
Encapsulant
Orbignya phalerata.
Planning.
Secagem
Encapsulante
Orbignya phalerata
Planejamento.
title_short Microencapsulation of hydrosoluble extract of babassu nut press cake
title_full Microencapsulation of hydrosoluble extract of babassu nut press cake
title_fullStr Microencapsulation of hydrosoluble extract of babassu nut press cake
title_full_unstemmed Microencapsulation of hydrosoluble extract of babassu nut press cake
title_sort Microencapsulation of hydrosoluble extract of babassu nut press cake
author Fronza, Pãmella
author_facet Fronza, Pãmella
Barbosa, Robson dos Santos
Novais, Thiago Silva
Fernandes, Erlane da Rocha
Pereira, Fabiana de Oliveira
Zuniga, Abraham Damian Giraldo
author_role author
author2 Barbosa, Robson dos Santos
Novais, Thiago Silva
Fernandes, Erlane da Rocha
Pereira, Fabiana de Oliveira
Zuniga, Abraham Damian Giraldo
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Fronza, Pãmella
Barbosa, Robson dos Santos
Novais, Thiago Silva
Fernandes, Erlane da Rocha
Pereira, Fabiana de Oliveira
Zuniga, Abraham Damian Giraldo
dc.subject.por.fl_str_mv Drying
Encapsulant
Orbignya phalerata.
Planning.
Secagem
Encapsulante
Orbignya phalerata
Planejamento.
topic Drying
Encapsulant
Orbignya phalerata.
Planning.
Secagem
Encapsulante
Orbignya phalerata
Planejamento.
description Orbignya phalerata Mart. has great socio-economic value, originating various products and by-products; however, there are few studies about obtaining food products from of this raw material. In face of that reality, this study aimed to obtain powder extract from press cake of the babassu nut kernel, and to verify the influence of varying concentrations of Maltogill®10 and drying temperature on process yield through a factorial design, as well as to characterize the final product. Babassu nut used for pressing and acquisition of residual press cake and extract. Spray dryer was used to obtain the powder extract, which adopted a rotating central composite design (RCCD with 11 trials). The final product was characterized by analyses of moisture, solubility, hygroscopicity, water activity and bulk density. The experimental design showed significant influence (p ? 0.05) for the variables inlet temperature in the linear and quadratic models, focusing only on the linear term and the interaction between them, the model adjusted in planning was considered predictive; the best productivity obtained (80.37%), was for the temperature of 95°C with encapsulating agent of 18%. With respect to the powder product analysis, low moisture values, hygroscopicity, and density were observed, as solubility and water activity within the recommended parameters.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-07
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
método cientifico, pesquisa laboratorial
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/38570
10.5433/1679-0359.2020v41n5supl1p2117
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/38570
identifier_str_mv 10.5433/1679-0359.2020v41n5supl1p2117
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/38570/27787
dc.rights.driver.fl_str_mv Copyright (c) 2020 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 41 No. 5supl1 (2020); 2117-2128
Semina: Ciências Agrárias; v. 41 n. 5supl1 (2020); 2117-2128
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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