Vitamin C stability in acerola and camu-camu powde... - BV FAPESP
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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Vitamin C stability in acerola and camu-camu powder obtained by spray drying

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Author(s):
Vitor Augusto dos Santos Garcia [1] ; Josiane Gonçalves Borges [2] ; Fernanda Maria Vanin [3] ; Rosemary Aparecida de Carvalho [4]
Total Authors: 4
Affiliation:
[1] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil
[2] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil
[3] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil
[4] Universidade de São Paulo. Faculdade de Zootecnia e Engenharia de Alimentos - Brasil
Total Affiliations: 4
Document type: Journal article
Source: Brazilian Journal of Food Technology; v. 23, 2020-07-03.
Abstract

Abstract Acerola and camu-camu fruits possess high vitamin C content. However, since these fruits are little consumed in their fresh form, it is important to consider that vitamin C can be oxidized depending on storage conditions. Thus, this study aimed to produce acerola and camu-camu powders by spray drying to maintain the stability of their vitamin C content during storage. Acerola and camu-camu powders were characterized in relation to their physicochemical characteristics, antioxidant activity, and vitamin C concentration and stability under different storage conditions (30 °C and 40 °C, 75% relative humidity). In general, the powders were proven to be stable, with low water activity (< 0.40) and humidity (< 4.0 g/100 g powder), as well as high vitamin C concentrations (1593.2 and 6690.4 mg/100 g of powder for acerola and camu-camu, respectively). Furthermore, we observed a high antioxidant activity by ABTS●+, DPPH• and FRAP assays. The powders stored at lower temperature (30 °C) showed higher vitamin C stability. In conclusion, acerola and camu-camu powders produced by spray drying are potential sources of vitamin C and active compounds and are therefore suitable for several food industry applications. (AU)

FAPESP's process: 13/03143-7 - Development of polymer matrices as carriers of ascorbic acid: characterization and evaluation of stability
Grantee:Vitor Augusto dos Santos Garcia
Support Opportunities: Scholarships in Brazil - Doctorate