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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Spray-drying of grape skin-whey protein concentrate mixture

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Oliveira, Beatriz E. [1] ; Junior, Paulo C. G. [2] ; Cilli, Lilian P. [1] ; Contini, Luana R. F. [1] ; Venturini, Anna C. [1] ; Yoshida, Cristiana M. P. [1] ; Braga, Matheus B. [2]
Total Authors: 7
[1] Univ Fed Sao Paulo, Inst Environm Chem & Pharmaceut Sci, UNIFESP, 210 Sao Nicolau St, BR-09913030 Diadema, SP - Brazil
[2] Univ Fed Sao Paulo, Dept Chem Engn, UNIFESP, 210 Sao Nicolau St, BR-09913030 Diadema, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 55, n. 9, p. 3693-3702, SEP 2018.
Web of Science Citations: 1

The aim of this work was to evaluate the effect of process conditions (inlet air temperature, paste flow rate, and whey protein concentration) on the physical and physicochemical characteristics of the powder obtained from spray dried grape skin-whey protein concentrate mixture. The experiments were performed according to the 2(3) factorial design, with repetition of the central point. The highest values of anthocyanin retention (> 92%) were obtained with the highest inlet air temperature (190 A degrees C) and the highest whey protein concentration (15% (w/w)). The powder also showed solubility above 78.3%, and low values of moisture content, hygroscopicity and bulk density. Spray drying of grape residues, using whey protein as carrier agent, resulted in a powder with a high level of anthocyanin retention and of good quality, showing a potential application in food products. Therefore, the method indicates a possible alternative to change post-harvesting waste in a natural source of bioactive compounds. (AU)

FAPESP's process: 16/11569-2 - Development of pasta functional incorporating fiber from grape agroindustrial residue
Grantee:Beatriz Ewert de Oliveira
Support Opportunities: Scholarships in Brazil - Scientific Initiation