Food Chemistry 254 (2018) 281–291 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Microencapsulation of extracts of bioactive compounds obtained from acerola (Malpighia emarginata DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization Yara Rafaella Ribeiro Santos Rezende, Juliete Pedreira Nogueira, Narendra Narain Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil ARTICLE I NFO ABSTRACT Keywords: The acerola pulp and residue extracts were microencapsulated by spray and freeze-drying, using gum arabic and Microencapsulation maltodextrin as encapsulating agents. Total anthocyanins, carotenoids (CA), ascorbic acid (AA), phenolic Freeze-drying compounds (PC), total ﬂavonoids, antioxidant activity, color, moisture, water activity, solubility, hygroscopicity Spray-drying and microstructure of the powders were analyzed. The acerola residue extract had higher concentrations of Bioactive compounds bioactive compounds (except for AA) and lower antioxidant activity. The microencapsulated powders by spray Antioxidant activity and freeze-drying showed good physico-chemical properties. Spray-dried powder has lower microencapsulation Chemometric evaluation eﬃciency for CA, AA and PC and in general, it presented the best characteristics due to its higher concentration of bioactive compounds (except AA), and antioxidant activity by FRAP and ORAC assays. The spray-dried particles were of spherical shape
Food Chemistry – Elsevier
Published: Jul 15, 2018
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