Microencapsulation of Red Mombin (Spondias Purpurea L.) Pulp Using Spray-Drying

International Journal of Sciences 2013 (10)

6 Pages Posted: 11 Jul 2017

See all articles by Katieli Todisco

Katieli Todisco

UNESP - Universidade Estadual Paulista (State of Sao Paulo University) - Department of Food Technology and Engineering

Jose da Costa

Federal University of Ceara - Department of Food Technology

Sueli Rodrigues

Federal University of Ceara - Department of Food Technology

Edmar Clemente

Universidade Estadual de Maringa - Laboratory of Food Biochemistry

Date Written: October 4, 2013

Abstract

This work was carried out to study the storage of dehydrated pulp of red mombin stored in polyethylene and laminated packages for 120 days at 25°C ± 2°C and relative humidity of 85 % ± 5%. Red mombin powder was obtained by drying a solution containing 90% of integral pulp and 10% of maltodextrin in a spray-dryer with air temperature of 120°C. Every 30 days the following evaluations were made: sugars (sucrose, glucose and fructose), moisture, water activity and colour (hue angle, Chroma and brightness). The results showed changes in relative humidity, sugar and water activities, there was a change in powder colour at the end of storage, with decreases in hue and brightness.

Keywords: spray-dryer, room temperature, conservation, purple mombin

Suggested Citation

Todisco, Katieli and da Costa, Jose and Rodrigues, Sueli and Clemente, Edmar, Microencapsulation of Red Mombin (Spondias Purpurea L.) Pulp Using Spray-Drying (October 4, 2013). International Journal of Sciences 2013 (10). Available at SSRN: https://ssrn.com/abstract=2573552

Katieli Todisco

UNESP - Universidade Estadual Paulista (State of Sao Paulo University) - Department of Food Technology and Engineering

Sao Paulo, 15054-000
Brazil

Jose Da Costa

Federal University of Ceara - Department of Food Technology

Fortaleza, Ceara, 60356-000
Brazil

Sueli Rodrigues

Federal University of Ceara - Department of Food Technology

Fortaleza, Ceara, 60356-000
Brazil

Edmar Clemente (Contact Author)

Universidade Estadual de Maringa - Laboratory of Food Biochemistry ( email )

Maringa Parana 87020-900
Brazil

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