BACKGROUND A viable possibility for the best use of bioactive compounds present in camu-camu, fruit native to the Amazonian rainforest, is the preparation of microcapsules using different biopolymers by the spray-drying technique, which would increase the possibilities for innovation in the food industry, as well as facilitate the application in different food matrices. In this context, the chemical, physicochemical, and morphological properties and stability of camu-camu extract (peel and pulp) spray dried using maltodextrin (MD), inulin (IN) and oligofructose (OL) as encapsulating agents were investigated, as well as camu-camu extract lyophilized (CEL). Different relative humidities (22%, 51%, and 75%) and temperatures (25°C and 45°C) were evaluated. RESULTS The moisture, water activity, and solubility values varied from 18.4-107.9 (g water.kg-1 dry powder), 0.06-0.27, and 950.80 to 920.28 (g microparticles.kg-1 of water), respectively. Retention of the bioactive compounds varied in the ranges of 5.5-7.1 g ascorbic acid.kg-1 fresh weight and 7.2-9.0 g anthocyanins.kg-1 fresh weight. The increase in temperature and relative humidity during storage provided a significant decrease in the stability of the bioactive compounds for all treatments. However, the CEL presented higher water adsorption kinetic and degradation under all storage conditions, indicating the importance of the use of encapsulating agents. CONCLUSION In general, the prebiotic biopolymers used as encapsulating agents in the microencapsulation of extracts of camu-camu by the spray-drying presented satisfactory results, suggesting that this technique is an effective strategy to increase the stability of bioactive compounds contained in fruits and vegetables. This article is protected by copyright. All rights reserved.

中文翻译：

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不同益生元生物聚合物包封的卡姆果的稳定性

背景 最好地利用存在于亚马逊雨林原生水果卡姆果中的生物活性化合物的一种可行可能性是通过喷雾干燥技术使用不同的生物聚合物制备微胶囊，这将增加食品工业创新的可能性，以及促进在不同食品基质中的应用。在此背景下，研究了使用麦芽糊精 (MD)、菊粉 (IN) 和低聚果糖 (OL) 作为包封剂喷雾干燥的卡姆果提取物（果皮和果肉）的化学、物理化学和形态学特性和稳定性，以及冻干卡姆果提取物 (CEL)。评估了不同的相对湿度（22%、51% 和 75%）和温度（25°C 和 45°C）。结果 水分、水分活度和溶解度值在 18.4-107.9（g 水。kg-1 干粉）、0.06-0.27 和 950.80 至 920.28（g 微粒.kg-1 水）。生物活性化合物的保留范围为 5.5-7.1 g 抗坏血酸.kg-1 鲜重和 7.2-9.0 g 花青素.kg-1 鲜重。储存期间温度和相对湿度的增加使所有处理的生物活性化合物的稳定性显着降低。然而，CEL 在所有储存条件下表现出更高的水吸附动力学和降解，表明使用包封剂的重要性。结论总的来说，作为包封剂的益生元生物聚合物在通过喷雾干燥对卡姆果提取物进行微胶囊化中表现出令人满意的结果，表明该技术是提高水果和蔬菜中生物活性化合物稳定性的有效策略。本文受版权保护。版权所有。