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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.)

5-caffeoylquinic acid retention in spray drying of cocona, an Amazonian fruit, using hydrolyzed collagen and maltodextrin as encapsulating agents

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Author(s):
Vargas-Munoz, Diana Patricia [1, 2] ; Cardoso da Silva, Leticia [3] ; Neves de Oliveira, Luiza Andreza [1] ; Teixeira Godoy, Helena [3] ; Kurozawa, Louise Emy [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
[2] SENA, Ctr Agroforestal & Acuicola Arapaima, Puerto Asis, Putumayo - Colombia
[3] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Drying Technology; v. 39, n. 12, p. 1854-1868, SEP 8 2021.
Web of Science Citations: 1
Abstract

Cocona is native to Amazon, rich in 5-caffeoylquinic acid (5-CQA). The objective of this study was to evaluate the influence of the inlet air temperature (120-180 degrees C) and of the combination of encapsulating agents maltodextrin and hydrolyzed collagen (MD:HC, 0:100-100:0), on cocona powders, by central composite rotatable design (CCRD). The main results were: solids recovery of 30.9-68.2%, antioxidant capacities of 98.6-141.3 mM TE/g (FRAP) and 53.1-143.3 mM TE/g (ABTS), 5-CQA of 99.7-670.8 mu g/g and encapsulation efficiency of 91.2-98.1%. The best parameters, by CCRD were an MD:HC of 20:80 and a temperature of 120 degrees C, with high values of FRAP (88.12 mM TE/g), ABTS (81.39 mM TE/g), 5-CQA (532.20 mu g/g), and encapsulation efficiency (95.97%). Additionally, cocona powder was evaluated for hygroscopicity (17.14 g/100 g), solubility (76.51%), morphology and color. It is, therefore, a good alternative to enhancing foods, given the bioactive properties of the fruit and of HC. (AU)

FAPESP's process: 15/24351-2 - Applications of image analyses and NIR spectroscopy for quality assessment and authentication of food products
Grantee:Douglas Fernandes Barbin
Support Opportunities: Research Grants - Young Investigators Grants
FAPESP's process: 17/16835-5 - Integrated processes for adding value to soymilk and okara
Grantee:Louise Emy Kurozawa
Support Opportunities: Regular Research Grants
FAPESP's process: 11/04230-5 - Design of particles for functional finishing of textiles: investigation of microencapsulation techniques
Grantee:Ana Silvia Prata
Support Opportunities: Research Grants - Young Investigators Grants