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Campo DCValorIdioma
dc.creatorAraújo, Cintia da Silva-
dc.creatorMacedo, Leandro Levate-
dc.creatorVimercati, Wallaf Costa-
dc.creatorCorrêa, Jefferson Luiz Gomes-
dc.creatorPimenta, Carlos José-
dc.date.accessioned2022-07-14T20:05:06Z-
dc.date.available2022-07-14T20:05:06Z-
dc.date.issued2022-01-
dc.identifier.citationARAÚJO, C. da S. et al. Valorization of spent coffee grounds: Encapsulation of bioactive compounds by different drying methods. Drying Technology, Philadelphia, v. 40, n. 15, p. 3324-3339, 2022. DOI: 10.1080/07373937.2022.2027960.pt_BR
dc.identifier.urihttps://doi.org/10.1080/07373937.2022.2027960pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/50600-
dc.description.abstractIn the present study, dryings by foam mat, foam mat freeze-drying, spray-drying and freeze-drying were proposed to microencapsulate bioactive compounds extracted from espresso spent coffee. Albumin, maltodextrin and gum arabic were used as wall materials, and the dried product was characterized and compared. The foams produced were dried in a tunnel dryer at different temperatures and air velocities. The drying time ranged from 200 to 450 min, and shorter drying times were obtained for the highest temperatures. For all drying methods, dried products with good physicochemical properties and high levels of phenolic and antioxidant compounds were obtained. The foam mat resulted in samples with higher moisture content and bulk density. On the other hand, freeze-dried samples had greater hygroscopicity and shorter wettability times. Spray-dried samples were lighter (highest value of parameter L*). The encapsulation efficiency values were between 66.46% and 88.01%, with the lowest values obtained for the foam mat.pt_BR
dc.languageenpt_BR
dc.publisherTaylor & Francis Grouppt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceDrying Technologypt_BR
dc.subjectSpent espresso coffeept_BR
dc.subjectFoam mat dryingpt_BR
dc.subjectWall materialpt_BR
dc.subjectMicroencapsulationpt_BR
dc.subjectEncapsulation efficiencypt_BR
dc.subjectCafé expressopt_BR
dc.subjectSecagem em leito de espumapt_BR
dc.subjectMicroencapsulaçãopt_BR
dc.subjectEficiência da encapsulaçãopt_BR
dc.titleValorization of spent coffee grounds: Encapsulation of bioactive compounds by different drying methodspt_BR
dc.typeArtigopt_BR
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