Reduction of maltodextrin contents during microencapsulation enhances overall quality of fruit powders obtained from Amazonic fruits
Amazonian biodiversity is a source of promising species, with a big potential for exploitation in equitative and sustainable value chains. Among these species, fruits such as camucamu (Myrciaria dubia), copoazú (Theobroma grandiflorum) and asaí (Euterpe precatoria) have a great potential due to their sensory and nutritional characteristics. These fruits were mixed using copoazú as a flavor enhancer for camucamu and asaí, with a high vitamin C and anthocyanin content, respectively. Microencapsulation is a technique to protect phytochemical stability by using an edible polymer such as maltodextrin as a wall material. However, a reduced maltodextrin coating is desirable in commercial products in order to enhance consumer acceptance. Mixtures of copoazú:camucamu and copoazú:asai were used at different proportions (1:2, 1:1, and 2:1), which were microencapsulated with 25, 30 or 35% maltodextrin. The color and contents of the bioactive compounds (total polyphenols, total anthocyanins and/or vitamin C) and antioxidant capacity (DPPH, ABTS) of the resulting powders were evaluated. The maltodextrin proportion influenced the powder yield and bioactive compound contents. Higher copoazú proportions in the microencapsulated powder presented a lower content of bioactive compounds.
Díaz S., R.O., Cardona, J.E.C., Carrillo, M., Hernández, M.S., Gutiérrez, R.H. and Fernández-Trujillo, J.P. (2017). Reduction of maltodextrin contents during microencapsulation enhances overall quality of fruit powders obtained from Amazonic fruits. Acta Hortic. 1178, 115-122
Euterpe precatoria, Theobroma grandiflorum, Myrciaria dubia, spray dryer