文章基本信息

标题：Optimization of microencapsulation of yellow mombin juice by spray drying using a central composite rotatable design and powder physicochemical properties
本地全文：下载
作者：MOURA Naíra Paes de ; SILVA Jackelinne de Andrade ; SOUZA Michelle Maria Barreto de 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.75621
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Yellow mombin juice was microencapsulated by spray drying. Optimum operating conditions were selected from the outcomes of tests carried out according to a central composite rotatable design, using air inlet temperature (90 to 190 °C), feed flow rate (0.20 to 1.00 L/h) and 15 DE maltodextrin concentration (10 to 30%) as the independent variables, while powder moisture content, water activity, hygroscopicity, total carotenoids retention, and process yield as the responses. As expected, water activity, moisture content and yield of samples were significantly reduced by spray drying. The powder prepared under optimum conditions, whose reconstituted nectar was the most appreciated by panelists in sensory analysis, was partially characterized in terms of physicochemical properties. It exhibited an apparent density of 0.59 g/mL and a solubility of 81.49%. Particles generally occurred in clusters and exhibited spherical shape and smooth surface. The antioxidant activity was shown to be weak to intermediate.
关键词：Spondias mombin L;atomization;physiochemical properties;spray drying optimization