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Univ. Fed. Rio de Janeiro, Influence of shell material on vitamin C content, total phenolic compounds,
Cent. Tecnol., Av. Athos da sorption isotherms and particle size of spray-dried camu-camu juice.
Silveira Ramos, 149 Bloco E,
Abstract – Introduction. Camu-camu is a native Amazonian fruit mainly known for its high vitamin C
Sala E-209, Rio de Janeiro, RJ, content. Its composition confers high antioxidant capacity on this fruit and makes it a potential source
Brazil, freitasp@eq.ufrj.br of antioxidant products. The use of spray-drying with the aid of a carrier agent is a technique that has
been applied for the preservation of important components of foods and drugs. The objective of our
2 work was to evaluate the influence of those agents used as shell material on the vitamin content and total
Embrapa Food Technol.,
Av. das Américas, 29501, phenolic compounds of camu-camu powder juice obtained by spray-drying. Materials and methods.
Rio de Janeiro, RJ, Brazil
A commercial frozen camu-camu pulp was the raw material; maltodextrin and gum arabic were the selec-
ted carrier agents. Processes were performed in a mini-spray-dryer with inlet and outlet air temperatures
of 180 °C and 85 °C, respectively, and a drying air flow rate of 700 L·h–1. Laser diffraction was used to
determine the particle size distribution of the samples, and sorption isotherms of spray-dried camu-camu
were measured using a static gravimetric method. Total phenolic compounds and vitamin C were deter-
mined in the raw pulp and in the powders obtained. Results. When using gum arabic and maltodextrin
as the carrier agents, the moisture results obtained for the spray-dried camu-camu powders were 2.8%
and 3.2%, respectively; the process yield was 84% and 72%, respectively. The spray-dried powder pro-
duced using gum arabic presented higher contents of vitamin C [(15,363 ± 226) mg·100 g–1] and phenolic
compounds [(6,654 ± 596) mg GAE·100 g–1] than the powder obtained with maltodextrin, respectively
(11,258 ± 298) mg·100 g–1 and (5,912 ± 582) mg GAE·100 g–1. Conclusions. The concentration factors
for the vitamin C and phenolic compounds in camu-camu powder reveal the effectiveness of spray-
drying to preserve the antioxidant capacity of this fruit. Gum arabic was a more effective barrier than mal-
todextrin for bioactive compound retention.
Brazil / Myrciaria dubia / fruits / food processing / spray-drying /
microencapsulation / ascorbic acid
of carrier agents on the vitamin C content arabic and 18.1 mL·min–1 for maltodextrin.
and total phenolic compounds of spray- The inlet and outlet air temperatures were
dried camu-camu juice. Furthermore, the (180 ± 5) °C and (85 ± 5) °C, respectively.
powders were also characterized with The process yield was estimated as the
respect to particle size distribution and sorp- relationship between the total solids (g) in
tion isotherms as tools for understanding the final powder and the total solids in the
their stability. feed mixture (g).
Table II.
Vitamin C content and total phenolic compounds in camu-camu pulp and spray-
dried powders obtained with maltodextrin and gum arabic.
Means with different letters in the same column indicate significant difference at p < 0.05.
GAE: gallic acid equivalent.
authors (2.3 g citric acid·100 g–1). The pH These figures are lower than those reported
of camu-camu commercial pulp (3.04 to by Chirinos et al. for fresh Peruvian camu-
3.30) was inferior, as expected, to the pH of camu red fruit (1,320 mg GAE·100 g–1 and
the spray-dried camu-camu (3.47 and 3.61). 2,010 mg ascorbic acid·100 g–1, respec-
Gum arabic and maltodextrin water tively) [3], although the vitamin C contents
emulsions (15% w/w) exhibited dilatant were close to those reported by Dib Taxi for
behavior. When the shear rate ranged from fresh camu-camu juice (1,432 mg·100 g–1)
20 s–1 to 2000 s–1 at 85 °C, the apparent vis- [9], also obtained for the Brazilian Amazon
cosity of the gum arabic and maltodextrin fruits.
emulsions increased, respectively, from The spray-dried powder produced using
(4.56 to 13.2) mPa·s–1 and from (1.77 to gum arabic presented higher vitamin C and
6.59) mPa·s–1. phenolic compounds than the powder
When using gum arabic and maltodex- obtained with maltodextrin (table II), sug-
trin as the carrier agents, the moisture gesting that gum arabic was more effective
results obtained for the spray-dried camu- than maltodextrin in preserving the bioac-
camu powders were 2.8% and 3.2%, tive compounds, although the concentra-
respectively; the process yield was 84% and tion factor for the phenolic compounds was
72%, respectively. A comparative study, a little higher (10.3 versus 9.9) for the mal-
using scanning electron microscopy, car- todextrin product.
ried out by Krishnan et al. showed that The study carried out by Chirinos et al.
microcapsules of cardamom oleoresin provided information concerning the anti-
using gum arabic as wall material were oxidant potential of camu-camu fruit,
nearly spherical, whereas the microcap- expressed as the DPPH level value, which
sules using maltodextrin were broken [17]. is not only related to its high ascorbic acid
Thus, gum arabic offered greater protection content but also to its phenolic content;
for oleoresin encapsulation than maltodex- most (68% to 79%) of the overall antioxidant
trin. Mosquera et al. also recommended capacity of camu-camu fresh fruit was attrib-
gum arabic as a more effective wall mate- uted to its vitamin C content [3]. Based on
rial than maltodextrin to improve the han- these results, it is possible to consider that
dling of freeze-dried strawberry powder the antioxidant capacity of camu-camu
[18]. The higher apparent viscosity of gum powder was preserved after spray-drying,
arabic water emulsions imparts a positive although it was not determined in this work.
effect on microencapsulation efficiency. When analyzing the vitamin C content of
Camu-camu commercial pulp presented, microencapsulated camu-camu powders on
on average, total phenolic compounds and a dry basis, the contents of 158 mg·g–1
vitamin C contents ranging, respectively, and 116 mg·g–1, for gum arabic and malto-
from (574 to 671) mg GAE·100 g–1 and from dextrin, respectively, were higher than
(1,523 to 1,603) mg ascorbic acid·100 g–1. reported data (41 mg·g–1 to 108 mg·g–1) for
Table III.
Parameters of fitted experimental water sorption data by the GAB (Guggenheim-Anderson-de Boer) model.
Carrier agent Xm CGAB f R2
Xm is the monolayer moisture content, and CGAB and f are the constants of models.
4. Conclusions
Gum arabic and maltodextrin were tested as
carrier agents for camu-camu microencap-
sulation by spray-drying. The gum arabic
was more effective than maltodextrin in pre-
serving the bioactive compounds of the
fruit. Furthermore, the gum arabic pre-
sented a higher water affinity when com-
pared with maltodextrin. Neither the
vitamin C nor the total phenolic contents
presented significant loss during spray-dry-
ing. Thus, this technique can be employed
for the processing of camu-camu pulp, pre-
serving its heat-sensitive compounds.
Acknowledgment Figure 3.
Particle size distribution for camu-camu powder encapsulated with maltodextrin.
The authors would like to thank the FP6
PAVUC Project INCO-DEV-2-015279 (EU)
for its financial support.
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