Spray drying of coffee leaf extract

Detalhes bibliográficos
Autor(a) principal: Corrêa, Jefferson Luiz Gomes
Data de Publicação: 2016
Outros Autores: de Mendonça, Kamilla Soares, Rodrigues, Leonardo Reis, Resende, Mário Lúcio Vilela, Alves, Guilherme Eurípedes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092
Resumo: The coffee leaf extract formulation has been used as resistance inductor in plants and to control phytopathologies. This work aimed to study the influence of spray drying process variables with the use of maltodextrin as carrier on the characteristics of the powder, by using a central composite rotational design (CCRD). The independent variables were maltodextrin concentration (X1, 0 to 30 % w/v), coffee leaf extract concentration (X2, 2 to 32 % w/v), inlet air temperature (X3, 180 to 250 °C) and air flow rate (X4, 3.5 to 5.5 m3min-1). The response variables were collection efficiency (h), moisture content (MC), phenolic compounds content (Ph), soluble solids (S) content, wettability (We) and particle size (Me). The results showed that the combination of a higher concentrations of coffee leaf extract (X2) (32%) and lower inlet air temperatures (X3) (180°C) make the best drying performance. This process condition lead to a powder with higher Ph, S, We, Me and lower MC. Therefore, the use of high air flow rates (X4) increase the collection efficiency (h) of process and the use of low maltodextrin concentration (X1) lead to better preservation of phenolic compounds content (Ph) on coffee leaf extract powdered.
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spelling Spray drying of coffee leaf extractSecagem por spray drying de extrato de folha de caféNEFIDresistance inductorCCRDmaltodextrinNEFIDindutor de resistênciaDCCRmaltodextrinaThe coffee leaf extract formulation has been used as resistance inductor in plants and to control phytopathologies. This work aimed to study the influence of spray drying process variables with the use of maltodextrin as carrier on the characteristics of the powder, by using a central composite rotational design (CCRD). The independent variables were maltodextrin concentration (X1, 0 to 30 % w/v), coffee leaf extract concentration (X2, 2 to 32 % w/v), inlet air temperature (X3, 180 to 250 °C) and air flow rate (X4, 3.5 to 5.5 m3min-1). The response variables were collection efficiency (h), moisture content (MC), phenolic compounds content (Ph), soluble solids (S) content, wettability (We) and particle size (Me). The results showed that the combination of a higher concentrations of coffee leaf extract (X2) (32%) and lower inlet air temperatures (X3) (180°C) make the best drying performance. This process condition lead to a powder with higher Ph, S, We, Me and lower MC. Therefore, the use of high air flow rates (X4) increase the collection efficiency (h) of process and the use of low maltodextrin concentration (X1) lead to better preservation of phenolic compounds content (Ph) on coffee leaf extract powdered.A formulação de extrato de folhas de café foi utilizada como indutor de resistência em plantas e no controle de fitopatologias. Objetivou-se, neste trabalho,estudar a influência das variáveis do processo de secagem por spray drying, com o uso de maltodextrina como agente carreador, nas características do pó, através do uso de um delineamento central composto rotacional (DCCR). As variáveis independentes foram a concentração de maltodextrina (X1, 0 a 30 % p/v), concentração de extrato de folhas de café (X2, 2 a 32 % p/v), temperatura de entrada do ar (X3, 180 a 250 °C) e taxa de fluxo de ar (X4, 3.5 a 5.5 m3min-1). As variáveis resposta foram eficiência de coleta , conteúdo de umidade (MC), conteúdo de compostos fenólicos (Ph), conteúdo de sólidos solúveis (S), molhabilidade (We) e tamanho da partícula (Me). Os resultados mostraram que a combinação de altas concentrações de extrato de folha de café (X2) (32%) e baixas temperaturas de entrada de ar (X3) (180°C) proporcionaram as melhores performances de secagem. Essa condição de processo produz pós com maiores Ph, S, We, Me e menores MC. Além disso, o uso de altas taxas de fluxo de ar (X4) aumentam a eficiência de coleta do processo e o uso de baixas concentrações de maltodextrina (X1) promovem uma melhor preservação dos compostos fenólicos (Ph) nos pós de extrato de folha de café.Editora UFLA2016-07-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentimage/tiffapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092Coffee Science - ISSN 1984-3909; Vol. 11 No. 3 (2016); 358 - 366Coffee Science; Vol. 11 Núm. 3 (2016); 358 - 366Coffee Science; v. 11 n. 3 (2016); 358 - 3661984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAenghttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092/pdf_1092_2https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092/1585https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092/1586https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092/1587Copyright (c) 2016 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessCorrêa, Jefferson Luiz Gomesde Mendonça, Kamilla SoaresRodrigues, Leonardo ReisResende, Mário Lúcio VilelaAlves, Guilherme Eurípedes2016-10-18T14:32:44Zoai:coffeescience.ufla.br:article/1092Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:56.753793Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Spray drying of coffee leaf extract
Secagem por spray drying de extrato de folha de café
title Spray drying of coffee leaf extract
spellingShingle Spray drying of coffee leaf extract
Corrêa, Jefferson Luiz Gomes
NEFID
resistance inductor
CCRD
maltodextrin
NEFID
indutor de resistência
DCCR
maltodextrina
title_short Spray drying of coffee leaf extract
title_full Spray drying of coffee leaf extract
title_fullStr Spray drying of coffee leaf extract
title_full_unstemmed Spray drying of coffee leaf extract
title_sort Spray drying of coffee leaf extract
author Corrêa, Jefferson Luiz Gomes
author_facet Corrêa, Jefferson Luiz Gomes
de Mendonça, Kamilla Soares
Rodrigues, Leonardo Reis
Resende, Mário Lúcio Vilela
Alves, Guilherme Eurípedes
author_role author
author2 de Mendonça, Kamilla Soares
Rodrigues, Leonardo Reis
Resende, Mário Lúcio Vilela
Alves, Guilherme Eurípedes
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Corrêa, Jefferson Luiz Gomes
de Mendonça, Kamilla Soares
Rodrigues, Leonardo Reis
Resende, Mário Lúcio Vilela
Alves, Guilherme Eurípedes
dc.subject.por.fl_str_mv NEFID
resistance inductor
CCRD
maltodextrin
NEFID
indutor de resistência
DCCR
maltodextrina
topic NEFID
resistance inductor
CCRD
maltodextrin
NEFID
indutor de resistência
DCCR
maltodextrina
description The coffee leaf extract formulation has been used as resistance inductor in plants and to control phytopathologies. This work aimed to study the influence of spray drying process variables with the use of maltodextrin as carrier on the characteristics of the powder, by using a central composite rotational design (CCRD). The independent variables were maltodextrin concentration (X1, 0 to 30 % w/v), coffee leaf extract concentration (X2, 2 to 32 % w/v), inlet air temperature (X3, 180 to 250 °C) and air flow rate (X4, 3.5 to 5.5 m3min-1). The response variables were collection efficiency (h), moisture content (MC), phenolic compounds content (Ph), soluble solids (S) content, wettability (We) and particle size (Me). The results showed that the combination of a higher concentrations of coffee leaf extract (X2) (32%) and lower inlet air temperatures (X3) (180°C) make the best drying performance. This process condition lead to a powder with higher Ph, S, We, Me and lower MC. Therefore, the use of high air flow rates (X4) increase the collection efficiency (h) of process and the use of low maltodextrin concentration (X1) lead to better preservation of phenolic compounds content (Ph) on coffee leaf extract powdered.
publishDate 2016
dc.date.none.fl_str_mv 2016-07-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092/pdf_1092_2
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092/1585
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092/1586
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1092/1587
dc.rights.driver.fl_str_mv Copyright (c) 2016 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2016 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
image/tiff
application/vnd.openxmlformats-officedocument.wordprocessingml.document
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 11 No. 3 (2016); 358 - 366
Coffee Science; Vol. 11 Núm. 3 (2016); 358 - 366
Coffee Science; v. 11 n. 3 (2016); 358 - 366
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
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