Effects of Spray‐Drying Parameters on In VitroFunctional Properties of Camu‐Camu (Myrciaria dubiaMc. Vaugh): A Typical Amazonian Fruit

• Autores: Alice Fujita, Volnei Brito Souza, Luis Daniel Daza, Carmen Sílvia Favaro-Trindade, Daniel Granato, Maria Inés Genovese
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 5, 2017, págs. 1083-1091
• Idioma: inglés
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• Resumen

  • Camu‐camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on the spray‐drying process of commercial camu‐camu pulps (São Paulo and Manaus). Moisture, solubility, total phenolics (TP), ascorbic acid (AA), and proanthocyanidins (PAC) contents, and in vitroantioxidant capacity of the powders (FRAP, DPPH, Folin–Ciocalteu's reducing capacity were measured). Arabic gum resulted in better yields (22% to 30%), powder solubility (84% to 90%), and lower losses of analyzed compounds than the powders manufactured with maltodextrin. Overall, inlet air temperature had a lower impact on the responses studied than the concentration of carrier agents. Polynomial equations were generated for AA (R2= 0.993), TP (R2= 0.735), PAC (R2= 0.946), and for the antioxidant capacity assays (0.867 ≤ R2 ≤ 0.963). In addition, principal component analysis showed that the lowest concentration of carrier agents (6%) in spray drying resulted in the lowest losses of bioactive compounds and, consequently, the highest antioxidant capacity. Camu‐camu powder, which is rich in bioactive compounds and antioxidant properties, is an alternative source of functional ingredients for commercial use. It may be added in pharmaceutical manufacture, or in food processing, to meat, bakery and dairy products. Here we presented the effects of some spray‐drying conditions, that is, inlet air temperature and concentration of maltodextrin and Arabic gum, on the bioactive compounds and antioxidant capacity of powders. Food industry may use our results as a guide to develop new potentially functional ingredients.