Spray drying of coffee leaf extract

Detalhes bibliográficos
Autor(a) principal: Corrêa, Jefferson Luiz Gomes
Data de Publicação: 2016
Outros Autores: Mendonça, Kamilla Soares de, Rodrigues, Leonardo Reis, Resende, Mário Lúcio Vilela, Alves, Guilherme Eurípedes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1092
http://repositorio.ufla.br/jspui/handle/1/13821
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 caféCafeiculturaNEFIDNEFIDCafé - SecagemMaltodextrinCCRDResistance inductorDCCRIndutor de resistênciaThe 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.2016-07-152017-08-01T20:08:23Z2017-08-01T20:08:23Z2017-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1092CORRÊA, J. L. G. et al. Spray drying of coffee leaf extract. Coffee Science, Lavras, v. 11, n. 3, p. 358-366, jul./set. 2016.http://repositorio.ufla.br/jspui/handle/1/13821Coffee Science; v. 11, n. 3 (2016); 358 - 366Coffee Science; v. 11, n. 3 (2016); 358 - 366Coffee Science; v. 11, n. 3 (2016); 358 - 3661984-39091809-6875reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAenghttp://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1092/pdf_1092_2http://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/1092/1417http://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/1092/1418http://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/1092/1419Direitos autorais 2016 Coffee ScienceAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessCorrêa, Jefferson Luiz GomesMendonça, Kamilla Soares deRodrigues, Leonardo ReisResende, Mário Lúcio VilelaAlves, Guilherme EurípedesCorrêa, Jefferson Luiz GomesMendonça, Kamilla Soares deRodrigues, Leonardo ReisResende, Mário Lúcio VilelaAlves, Guilherme Eurípedes2021-03-15T17:49:50Zoai:localhost:1/13821Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-03-15T17:49:50Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
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
Cafeicultura
NEFID
NEFID
Café - Secagem
Maltodextrin
CCRD
Resistance inductor
DCCR
Indutor de resistência
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
Mendonça, Kamilla Soares de
Rodrigues, Leonardo Reis
Resende, Mário Lúcio Vilela
Alves, Guilherme Eurípedes
author_role author
author2 Mendonça, Kamilla Soares de
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
Mendonça, Kamilla Soares de
Rodrigues, Leonardo Reis
Resende, Mário Lúcio Vilela
Alves, Guilherme Eurípedes
Corrêa, Jefferson Luiz Gomes
Mendonça, Kamilla Soares de
Rodrigues, Leonardo Reis
Resende, Mário Lúcio Vilela
Alves, Guilherme Eurípedes
dc.subject.por.fl_str_mv Cafeicultura
NEFID
NEFID
Café - Secagem
Maltodextrin
CCRD
Resistance inductor
DCCR
Indutor de resistência
topic Cafeicultura
NEFID
NEFID
Café - Secagem
Maltodextrin
CCRD
Resistance inductor
DCCR
Indutor de resistência
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
2017-08-01T20:08:23Z
2017-08-01T20:08:23Z
2017-08-01
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 http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1092
CORRÊA, J. L. G. et al. Spray drying of coffee leaf extract. Coffee Science, Lavras, v. 11, n. 3, p. 358-366, jul./set. 2016.
http://repositorio.ufla.br/jspui/handle/1/13821
url http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1092
http://repositorio.ufla.br/jspui/handle/1/13821
identifier_str_mv CORRÊA, J. L. G. et al. Spray drying of coffee leaf extract. Coffee Science, Lavras, v. 11, n. 3, p. 358-366, jul./set. 2016.
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1092/pdf_1092_2
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/1092/1417
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/1092/1418
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/downloadSuppFile/1092/1419
dc.rights.driver.fl_str_mv Direitos autorais 2016 Coffee Science
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2016 Coffee Science
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.source.none.fl_str_mv Coffee Science; v. 11, n. 3 (2016); 358 - 366
Coffee Science; v. 11, n. 3 (2016); 358 - 366
Coffee Science; v. 11, n. 3 (2016); 358 - 366
1984-3909
1809-6875
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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