Suco de camu-camu (Myrciaria dubia) microencapsulado obtido atraves de secagem por atomização

AUTOR(ES)
DATA DE PUBLICAÇÃO

2001

RESUMO

The Amazon basin represents one of the Earth s greatest reserves of species of flora and fauna. Within the plant species are a variety of fruits exhibiting exotic flavours which could be of economic importance for the region, camu-camu, a fruit notable for its high vitamin C content, being one of these. There are practically no studies on the technological use of these fruits. This study aimed at developing and evaluating the stability of spray-dried micro-encapsulated camu-camu juice. The fruits were obtained from a private orchard in the municipality of Tomé-Açu in the State of Pará, Brazil. The first part of the study evaluated different juice extractors and procedures aiming at the highest yields in solids and vitamin C. The next step was the optimisation of the micro-encapsulation process, using a complete factoriaI experimental designoMalt dextrin and gum arabic were used as encapsulating agents and the process variables were the air temperature at the entrance of the spray dryer and the concentration of wall material. After obtaining the micro-encapsulated juice the moisture adsorption isotherm was determined, followed by an evaluation of the stability of the product. The best extractor was shown to be the brush depulper. The air temperature at the entrance to the spray dryer, the concentration of wall material and the interaction between these two variables all showed a significant positive effect on the yield of juice powder, at the level of 5% probability. An examination of the morphology of the micro-capsules demonstrated the efficiency of the process, and gum arabic was shown to be the most efficient wall material for vitamin C retentism. Encapsulated products were more stable than other which wall material wasn t used

ASSUNTO(S)

atomização microencapsulação

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