Evaluation of performance of maltodextrin and gum Arabic usage on volatiles profile of Spray-dried powders of sapota (Manilkara zapota) fruit

Abstract

This work has an objective to analyse and quantify the volatile compounds content in the dried powder of sapota using two encapsulating agents, maltodextrin or gum Arabic, and a mix of these agents. The major compounds found were ethyl acetate and 1-hexanol. Regarding the concentrations of these compounds present in the atomized samples, it can be verified that for both ethyl acetate and 1-hexanol their concentrations were higher in rehydrated gum Arabic dried powder (SG) sample, being 1237.15 µg/kg and 588.08 µg/kg, respectively, compared to the other two samples, rehydrated maltodextrin dried powder (SM) and rehydrated powder containing both encapsulating agents (SMG). The results of PCA analysis showed that the first two main components PC1 and PC2 were able to explain 80.90% of the total variation of the data, of which the main component PC1 explained 59.77% and the component PC2, 21.13%. %. From the heat map the top cluster includes the samples SM e SMG, while the bottom cluster contains the samples sapota juice and SG. Therefore, the sample SG presented greater similarity with the sample of fresh sapota juice as to the composition of volatile compounds.

Keywords:
sapota juice; spray drying; volatile compounds; gas chromatography-mass spectrometry