Characterization of the powder of spray dryed gabiroba (Campomanesia cambessedeana Berg) pulp

Abstract

The cerrado biome has a great fruit diversity and little knowledge of the potential of its fruits to human health has attracted the attention of several studies. The gabiroba has a great antioxidant potential, because of the phenolic compounds, vitamin C and good retention of beta carotene in their composition. Spray drying is an alternative to improve the preservation of fruit. However, the fruit pulp powder obtained by Spray Drying can present some problems in its properties, such as high hygroscopicity, and stickiness due to the presence of sugars and organic acids. The solution to these problems is the addition of suitable carrier. Then, in order to increase the shelf life of fruit pulp is proposed to obtain a particulate material by spray-drying method from the fruit pulp with the addition of carrier agent, the arabic gum and maltodextrin are proposed in this study. The gabiroba pulp will be dried by Spray drying process varying the temperature of the drying air of 120 to 200 ° C, feed rate of 5 to 25g/min and carrier agent concentration of 8% and 15%. The powder characterization will be performed testing for moisture, solubility, sorption isotherm, glass transition temperature, hygroscopicity, particle morphology, particle size distribution, particle average size and determination of antioxidant activity. The stability of the powder with the best physicochemical properties will be evaluated after storage in laminated packaging under controlled conditions of temperature and relative humidity for 120 days. The experiments will be performed in triplicate. (AU)