Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1981-6723.8515 http://hdl.handle.net/11449/179773 |
Resumo: | The objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration - CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions. |
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Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray dryingEuterpe edulis MartiusModified starchResponse surface methodologySoy protein isolateWhey protein concentrateThe objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration - CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions.Universidade Estadual Paulista (UNESP) Departamento de Engenharia e Tecnologia de AlimentosUniversidade Estadual de Campinas (UNICAMP) Faculdade de Engenharia AgrícolaUniversidade Federal Do Maranhão (UFMA) Faculdade de Engenharia Química, Avenida dos Portugueses, 1966Universidade Estadual Paulista (UNESP) Departamento de Engenharia e Tecnologia de AlimentosUniversidade Estadual Paulista (Unesp)Universidade Estadual de Campinas (UNICAMP)Faculdade de Engenharia QuímicaSantana, Audirene Amorim [UNESP]Paixão, Louryval CoelhoDe Oliveira, Rafael AugustusTelis, Vânia Regina Nicoletti [UNESP]2018-12-11T17:36:42Z2018-12-11T17:36:42Z2018-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://dx.doi.org/10.1590/1981-6723.8515Brazilian Journal of Food Technology, v. 21.1981-67231516-7275http://hdl.handle.net/11449/17977310.1590/1981-6723.8515S1981-672320180001004062-s2.0-85045409018S1981-67232018000100406.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBrazilian Journal of Food Technology0,206info:eu-repo/semantics/openAccess2024-01-01T06:20:50Zoai:repositorio.unesp.br:11449/179773Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-01T06:20:50Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying |
title |
Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying |
spellingShingle |
Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying Santana, Audirene Amorim [UNESP] Euterpe edulis Martius Modified starch Response surface methodology Soy protein isolate Whey protein concentrate |
title_short |
Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying |
title_full |
Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying |
title_fullStr |
Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying |
title_full_unstemmed |
Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying |
title_sort |
Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying |
author |
Santana, Audirene Amorim [UNESP] |
author_facet |
Santana, Audirene Amorim [UNESP] Paixão, Louryval Coelho De Oliveira, Rafael Augustus Telis, Vânia Regina Nicoletti [UNESP] |
author_role |
author |
author2 |
Paixão, Louryval Coelho De Oliveira, Rafael Augustus Telis, Vânia Regina Nicoletti [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade Estadual de Campinas (UNICAMP) Faculdade de Engenharia Química |
dc.contributor.author.fl_str_mv |
Santana, Audirene Amorim [UNESP] Paixão, Louryval Coelho De Oliveira, Rafael Augustus Telis, Vânia Regina Nicoletti [UNESP] |
dc.subject.por.fl_str_mv |
Euterpe edulis Martius Modified starch Response surface methodology Soy protein isolate Whey protein concentrate |
topic |
Euterpe edulis Martius Modified starch Response surface methodology Soy protein isolate Whey protein concentrate |
description |
The objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration - CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T17:36:42Z 2018-12-11T17:36:42Z 2018-01-01 |
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://dx.doi.org/10.1590/1981-6723.8515 Brazilian Journal of Food Technology, v. 21. 1981-6723 1516-7275 http://hdl.handle.net/11449/179773 10.1590/1981-6723.8515 S1981-67232018000100406 2-s2.0-85045409018 S1981-67232018000100406.pdf |
url |
http://dx.doi.org/10.1590/1981-6723.8515 http://hdl.handle.net/11449/179773 |
identifier_str_mv |
Brazilian Journal of Food Technology, v. 21. 1981-6723 1516-7275 10.1590/1981-6723.8515 S1981-67232018000100406 2-s2.0-85045409018 S1981-67232018000100406.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Brazilian Journal of Food Technology 0,206 |
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 |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1803047216154148864 |