Secagem da polpa de camu-camu pelo método de spray dryer usando dextrinas como material de parede

Abstract

Camu-camu is one of the most important commercial valuables fruits in the Amazon presents bioactive compounds with high levels of vitamin C and total phenolics. The main objective of this work was to perform the microencapsulation of pulp, to determine the physical-chemical characteristics of microencapsulated camu-camu, and evaluate the oxidative stability of bioactive compounds such as vitamin C, anthocyanins phenolic compounds for the pulp of camu-camu. Were tested three formulations: pulp + maltodextrin commercial (MD); pulp + dextrin modified with malic acid (DAM) and pulp + dextrin modified with lactic acid (DAL). The samples of camucamu powder were submitted to physical-chemical analysis such as determination of pH, titratable acidity, moisture, apparent density, hygroscopicity, total phenolics, anthocyanins, antioxidant activity and determination of vitamin C. The values of pH, titratable acidity and apparent density presented small variation to permanence under refrigeration. The analysis of hygroscopicity presented significant variation in the values obtained from the samples of camu-camu powder. The component microencapsulated with commercial maltodextrin achieved high rate of retention of phenolic compounds and high content of vitamin C. The powder component microencapsulated with malic acid obtained the lowest content of bioactive compounds. The powder component encapsulated with dextrin modified with lactic acid presented the highest concentration of vitamin C and antioxidant activity.