Microencapsulation of hydrosoluble extract of babassu nut press cake
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
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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Semina. Ciências Agrárias (Online) |
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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 |
_version_ |
1799306082645966848 |