Artículos de revistas
Influence of different combinations of wall materials on the microencapsulation of jussara pulp (Euterpe edulis) by spray drying
Fecha
2016-12-01Registro en:
Food Chemistry, v. 212, p. 1-9.
1873-7072
0308-8146
10.1016/j.foodchem.2016.05.148
2-s2.0-84973121755
Autor
Universidade Estadual Paulista (Unesp)
Universidade Estadual de Campinas (UNICAMP)
Federal University of Maranhão (UFMA)
Institución
Resumen
The objective of this work was to study the spray drying of jussara pulp using ternary mixtures of gum Arabic (GA) and modified starch (MS) together with either whey protein concentrate (WPC) or soy protein isolate (SPI), as the carrier agents. Two experimental mixture designs and triangular response surfaces were used to evaluate the effects of the mixtures on the responses for powders formulated with GA:MS:WPC and GA:MS:SPI, respectively. The spray drying process was selected for each carrier agent mixture, aiming to maximum the process yield (PY), solubility (S), retention of total anthocyanins (RTA) and encapsulation efficiency (EE). It was shown that the ternary formulations showed higher PY, S and RTA than the pure and binary formulations, as well as good results for EE and a low moisture content, showing that the use of GA and MS together with either WPC or SPI provide better microencapsulation of the jussara pulp.