Work

Optimization of the encapsulation of arazá pulp by spray drying: Physicochemical, morphological and in vitro digestion studies

Year: 2025

Type: article

Abstract: • Soy protein isolate increased yield and antioxidant capacity retention of encapsulates. • The content of ascorbic acid and phenolics were affected by the drying temperature. • Maltodextrin blend and soy protein isolate improved the thermal stability of arazá pulp. • Optimal encapsulates allowed the bioaccessibility of ascorbic acid in the intestinal phase. Arazá, is an amazonian fruit considered as a good source of bioactive compounds such as ascorbic acid, with a high perishability. To preserve these compounds and their antioxidant activity, its pulp was spray dryed using mixtures of soy protein isolate (SPI) and maltodextrin (MD) as wall materials. A response surface methodology (RSM), applying a Box-Behnken design with three factors, three levels and five replicates at the center point (17 experiments) was used to evaluate the effect of the SPI:MD ratio (0:1 – 1:1), drying temperature (100 – 160 °C) and feed flow (3 – 9 mL/min) in the optimization of the drying process. Yield (Y), moisture (M), water activity (a w ), water solubility index (WSI), hygroscopicity, ascorbic acid and phenolics encapsulation efficiency (EEAA, EEP), and the retention efficiency of DPPH and radical scavenging capacity (DPPH, ABTS) were studied as response variables; being Y, M, a w , WSI and EAA the ones considered for optimization purposes. Optimal conditions of SPI:MD ratio (1:1), drying temperature (160 °C) and feed flow (3 mL/min) with low predictive error and high desirability (0.973) were determined based on adjusted quadratic models of response variables, which allowed to obtain microencapsulates with desirable physicochemical properties of moisture (1.37±0.04%), water solubility index (99.21±0.01 %) and water activity (0.08±0.00), as well as high EEAA (71.39±1.31). Morphological analysis showed semi-spherical particles without agglomeration with an average diameter of 7.1 ± 3.4 μm. This study presents an optimized method to obtain microencapsulates from arazá pulp (not obtained before), with a great potential for the development of functional foods.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.100831

Authors: Greilis Quintero-Gamero, Francis S. Sánchez-Garzón, Aureliano Rodríguez-Cortina, María Hernández-Carrión, Luz Stella Nerio

Institutions: Universidad de la Amazonia, Universidad de Los Andes

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,050