Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/58532
Title: Secagem de suco de acerola verde concentrado em spray dryer
Other Titles: Spray drying of concentrated green acerola juice
Authors: Corrêa, Jefferson Luiz Gomes
Oliveira, Letícia Fernandes de
Junqueira, João Renato de Jesus
Costa, Joyce Maria Gomes da
Keywords: Secagem
Ácido ascórbico
Acerola verde
Compostos bioativos
Planejamento fatorial
Drying
Ascorbic acid
Unripe acerola
Bioactive compounds
Factorial planning
Green acerola
Malpighia glabra
Malpighia emarginata
Issue Date: 9-Nov-2023
Publisher: Universidade Federal de Lavras
Citation: COSTA, F. S. Secagem de suco de acerola verde concentrado em spray dryer. 2023. 55 p. Dissertação (Mestrado em Ciência dos Alimentos)–Universidade Federal de Lavras, Lavras, 2023.
Abstract: Acerola (Malpighia glabra e M. emarginata) is a tropical fruit widely cultivated in Brazil, mainly in the northeast region, where high luminosity throughout the year favors its production. It is rich in bioactive compounds such as anthocyanins, phenolic compounds, flavonoids and ascorbic acid. There is a significant difference in the nutrient profile of this fruit depending on the variety, climatic conditions and growing region. Due to its high perishability, it is necessary to use conservation processes such as spray drying. As a fruit with low acidity and rich in sugars and low molecular weight substances, it presents several challenges in drying due to its low glass transition temperature. Sharp losses may occur during atomization and difficulty in handling the dried extract. The aim of this study was to evaluate the drying conditions of concentrated acerola juice obtained from green acerolas. A central composite rotatable design (CCRD) was carried out to study the effects of temperature (X1) and maltodextrin concentration (X2) on yield, ascorbic acid content, phenolic compounds, water activity, water content, hygroscopicity, solubility and color. When analyzing the results, it was possible to see that the central points of the DCCR were the best conditions for obtaining the highest yield and retention of ascorbic acid, with a temperature of 145°C and 16.5% maltodextrin. It was analyzed that increasing the concentration of maltodextrin contributed to reducing the water content, that the solubility of the powder obtained was not affected by the study variables, that the color is affected by both the concentration of the carrier and the temperature and that obtaining less hygroscopic powders is favored by increasing the concentration of maltodextrin and reducing the temperature.
Description: Arquivo retido, a pedido da autora, até novembro de 2024.
URI: http://repositorio.ufla.br/jspui/handle/1/58532
Appears in Collections:Ciência dos Alimentos - Mestrado (Dissertações)

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