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5-caffeoylquinic acid retention in spray drying of cocona, an Amazonian fruit, using hydrolyzed collagen and maltodextrin as encapsulating agents
Drying Technology ( IF 3.3 ) Pub Date : 2020-12-29 , DOI: 10.1080/07373937.2020.1861004
Diana Patricia Vargas-Muñoz 1, 2 , Leticia Cardoso da Silva 3 , Luiza Andreza Neves de Oliveira 1 , Helena Teixeira Godoy 3 , Louise Emy Kurozawa 1
Affiliation  

Abstract

Cocona is native to Amazon, rich in 5-caffeoylquinic acid (5-CQA). The objective of this study was to evaluate the influence of the inlet air temperature (120-180 °C) and of the combination of encapsulating agents maltodextrin and hydrolyzed collagen (MD:HC, 0:100-100:0), on cocona powders, by central composite rotatable design (CCRD). The main results were: solids recovery of 30.9-68.2%, antioxidant capacities of 98.6-141.3 mM TE/g (FRAP) and 53.1-143.3 mM TE/g (ABTS), 5-CQA of 99.7-670.8 µg/g and encapsulation efficiency of 91.2-98.1%. The best parameters, by CCRD were an MD:HC of 20:80 and a temperature of 120 °C, with high values of FRAP (88.12 mM TE/g), ABTS (81.39 mM TE/g), 5-CQA (532.20 µg/g), and encapsulation efficiency (95.97%). Additionally, cocona powder was evaluated for hygroscopicity (17.14 g/100 g), solubility (76.51%), morphology and color. It is, therefore, a good alternative to enhancing foods, given the bioactive properties of the fruit and of HC.



中文翻译:

使用水解胶原蛋白和麦芽糊精作为包封剂,在亚马逊水果可可的喷雾干燥中保留 5-咖啡酰奎宁酸

摘要

Cocona 原产于亚马逊,富含 5-咖啡酰奎宁酸 (5-CQA)。本研究的目的是评估入口空气温度 (120-180 °C) 以及包封剂麦芽糊精和水解胶原蛋白 (MD:HC, 0:100-100:0) 的组合对可可粉的影响, 通过中央复合可旋转设计 (CCRD)。主要结果是:固体回收率为 30.9-68.2%,抗氧化能力为 98.6-141.3 mM TE/g (FRAP) 和 53.1-143.3 mM TE/g (ABTS),5-CQA 为 99.7-670.8 µg/g 和封装效率为 91.2-98.1%。CCRD 的最佳参数是 MD:HC 为 20:80,温度为 120 °C,FRAP (88.12 mM TE/g)、ABTS (81.39 mM TE/g)、5-CQA (532.20 µg/g) 和封装效率 (95.97%)。此外,还评估了可可粉的吸湿性 (17.14 g/100 g)、溶解度 (76.51%)、形态和颜色。因此,鉴于水果和 HC 的生物活性特性,它是增强食品的良好替代品。

更新日期:2020-12-29
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