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Microcapsules of Cajá-manga (Spondias dulcis Parkinson): Influence of Different Types of Encapsulating Agents and Drying Technology

[ Vol. 15 , Issue. 6 ]

Author(s):

Suelen S. dos Santos*, Leticia M. Rodrigues, Vicelma L. Cardoso, Miria H. M. Reis and Grasiele S. Madrona   Pages 557 - 564 ( 8 )

Abstract:


Background: Cajá-manga is an exotic fruit, source of compounds that have antioxidant activity, such as pro-vitamin A and carotenoids.

Objective: Thus, the objective of the present study was to develop an efficient microencapsulation process for cajá-manga pulp by different types of encapsulating agents (maltodextrin and xanthan gum), ratio pulp/carrier agents (1:2 or 1:5), and the drying technology (lyophilization and spray dryer).

Method: Physicochemical analysis, phenolic compounds, carotenoids, antioxidant activity and microcapsule morphology were performed.

Results: The cajá-manga and its microcapsulas can be considered source of phenolic compounds, carotenoides and antioxidants. The morphology showed differences between the both drying methods, with encapsulation efficiency greater than 70% in 1:2 (w/w) ratio, and efficiencies around 40% with 1:5 (w/w) pulp and carrier agent.

Conclusion: The use of maltodextrin and xanthan gum showed to be viable in the spray dryer and lyophilization drying processes.

Keywords:

Antioxidant, exotic fruit, lyophilization, maltodextrin, spray dryer, xanthan gum.

Affiliation:

Food Science Postgraduate, State University of Maringá, Maringá, Food Science Postgraduate, State University of Maringá, Maringá, Faculty of Chemistry Engineer, Federal University of de Uberlândia, Uberlândia, Faculty of Chemistry Engineer, Federal University of de Uberlândia, Uberlândia, Department of Food Engineer, State University of Maringá, Maringá



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