Optimization of the spray drying process for developing cupuassu powder
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ORIGINAL ARTICLE
Optimization of the spray drying process for developing cupuassu powder Joseane Cristina Pinheiro Pombo1 • Heloisa Helena Berredo Reis de Medeiros1 Rosinelson da Silva Pena1,2
•
Revised: 30 March 2020 / Accepted: 24 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract A central composite design was used to optimize the spray drying process for developing cupuassu (Theobroma grandiflorum) powder. The influence of inlet air temperature (Tinlet) (120–180 °C), feeding rate (Ffeed) (3–12 mL/min) and maltodextrin concentration (Cmalto) (10–40%) on the properties of moisture, water activity (aw), hygroscopicity, water solubility index (WSI), ascorbic acid (AA) and total phenolic compounds (TPC) were analyzed using response surface methodology and desirability function. In addition, powder morphology was assessed using scanning electron microscopy. The Tinlet and Ffeed parameters significantly influenced the moisture and aw, while the other responses (hygroscopicity, WSI, AA and TPC) were influenced by the Tinlet and Cmalto parameters. The highest Cmalto and intermediate Tinlet and Ffeed levels showed the best morphological characteristics (particles integrity, spheres shapes and smooth surfaces). The desirability function defined the optimal process conditions as Tinlet = 150 °C, Ffeed = 7.5 mL/min and Cmalto = 40%. Keywords Amazonian fruit Theobroma grandiflorum Morphology Desirability function
& Rosinelson da Silva Pena [email protected] 1
Postgraduate Program in Food Science and Technology, Technology Institute, Federal University of Para´ (UFPA), Bele´m, PA 66075-110, Brazil
2
Faculdade de Engenharia de Alimentos, Universidade Federal do Para´ (UFPA), Rua Augusto Correˆa, 01, Bele´m, PA 66075-110, Brazil
Introduction Cupuassu (Theobroma grandiflorum) is one of the most important native fruits from the Amazon region with a wide economic potential due to its several possibilities for food applications, such as ice cream, juice, yogurt, liquors, wines, jellies, filling for chocolate candies, among other products. This fruit is very appreciated and consumed in Brazil. The cupuassu pulp and its by-products are also well accepted in different countries around the world. Cupuassu has a hard brown shell and seeds surrounded by a yellowish-white pulp, which presents high fiber content and intense aroma, but it is not usually consumed in natura due to its high acidity (Pugliese et al. 2013; Pereira et al. 2017). This pulp also contains important bioactive compounds such as ascorbic acid and phenolic compounds resulting in antioxidant capacity (Costa et al. 2017). These cupuassu pulp characteristics stand out as excellent alternative for obtaining a powdered product. There are many drying processes available for use on industrial scale, but freeze-drying, foam mat drying and spray drying are the most used processes to obtain powdered fruits. Among these techniques, spray drying is the most economically viable (Shishir and Chen 2017). Therefore, this process is more employ
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