Secagem de suco de acerola verde concentrado em spray dryer

Abstract

Acerola (Malpighia glabra e M. emarginata) is a tropical fruit widely cultivated in Brazil, mainly in the northeast region, where high luminosity throughout the year favors its production. It is rich in bioactive compounds such as anthocyanins, phenolic compounds, flavonoids and ascorbic acid. There is a significant difference in the nutrient profile of this fruit depending on the variety, climatic conditions and growing region. Due to its high perishability, it is necessary to use conservation processes such as spray drying. As a fruit with low acidity and rich in sugars and low molecular weight substances, it presents several challenges in drying due to its low glass transition temperature. Sharp losses may occur during atomization and difficulty in handling the dried extract. The aim of this study was to evaluate the drying conditions of concentrated acerola juice obtained from green acerolas. A central composite rotatable design (CCRD) was carried out to study the effects of temperature (X1) and maltodextrin concentration (X2) on yield, ascorbic acid content, phenolic compounds, water activity, water content, hygroscopicity, solubility and color. When analyzing the results, it was possible to see that the central points of the DCCR were the best conditions for obtaining the highest yield and retention of ascorbic acid, with a temperature of 145°C and 16.5% maltodextrin. It was analyzed that increasing the concentration of maltodextrin contributed to reducing the water content, that the solubility of the powder obtained was not affected by the study variables, that the color is affected by both the concentration of the carrier and the temperature and that obtaining less hygroscopic powders is favored by increasing the concentration of maltodextrin and reducing the temperature.