Microencapsulação do extrato do jambo vermelho (Syzygium malaccense L.) utilizando spray dryer e liofilizador

Abstract

The Malay apple tree is found in the Northeast region of Brazil and the little knowledge about the composition of its fruits, which may have their properties better explored, motivated this study. Among naturally occurring antioxidants, anthocyanins are dyes responsible for the bluish-red coloration of a wide variety of vegetables. There is a growing interest in its use by the food industry, but its vulnerability to environmental factors makes processing necessary to make them stable. In this sense, spray drying is applicable and the spray dryer has been shown to be effective in this process. The objective of this work was to perform drying tests of jambo bark extract in spray dryer and lyophilizer and to analyze the product obtained through physical chemical analysis, images and particle size, proceeding to the quantification of bioactive compounds. in order to prove the preservation of antioxidants and to carry out a preliminary study on their possible encapsulation.