Changes of total polyphenolics and vitamin C in acerola during storage and spray drying process
Acerola fruit is known to have a high vitamin C concentration. Polyphenolics are also important natural oxidants occurring in plant materials. Understanding changes of these components during storage conditions and processing steps become important. Results of this research showed that there was significant difference in vitamin C and total polyphenolic concentration between three popular cultivars of acerola fruits from Tien Giang province. After three days of storage at room temperature, vitamin C reduced about 40% while total polyphenolics reduced about 70%. While the losses at refrigerated temperature after 3 days was less than 15% and less than 30%, for vitamin C and total polyphenolics, respectively. Frozen storage of the fruit maintained quite well vitamin C and polyphenolics. Acerola pomace juice was concentrated before spray drying and, at the same vaccum pressure, temperatures influenced significantly to the retention of vitamin C and total polyphenolics. An optimization of spray drying parameters including inlet hot air temperatures and added ratio of maltodextrin (drying carrier) was also carried out to obtain high recovery of dry matter, total polyphenolics and vitamin C.
Thien, Trung Le, Quang, Hong Luong, Tuan, Quoc Le and Doliente Cabaltica, A. (2018). Changes of total polyphenolics and vitamin C in acerola during storage and spray drying process. Acta Hortic. 1213, 311-316
acerola, vitamin C, polyphenolics, spray drying, storage