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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Drying Technology; v. 39, n. 12, p. 1854-1868, SEP 8 2021.
• Citações Web of Science: 1

Resumo

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)

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