Optimization of microencapsulation of yellow mombin juice by spray drying using a central composite rotatable design and powder physicochemical properties

MOURA, Naíra Paes de; SILVA, Jackelinne de Andrade; SOUZA, Michelle Maria Barreto de; SILVA JÚNIOR, Marcony Edson da; AZOUBEL, Patrícia Moreira; CONVERTI, Attilio; MACIEL, Maria Inês Sucupira

doi:10.1590/fst.75621

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.75621 copy

Optimization of microencapsulation of yellow mombin juice by spray drying using a central composite rotatable design and powder physicochemical properties

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Yellow mombin juice was microencapsulated by spray drying. Optimum operating conditions were selected from the outcomes of tests carried out according to a central composite rotatable design, using air inlet temperature (90 to 190 °C), feed flow rate (0.20 to 1.00 L/h) and 15 DE maltodextrin concentration (10 to 30%) as the independent variables, while powder moisture content, water activity, hygroscopicity, total carotenoids retention, and process yield as the responses. As expected, water activity, moisture content and yield of samples were significantly reduced by spray drying. The powder prepared under optimum conditions, whose reconstituted nectar was the most appreciated by panelists in sensory analysis, was partially characterized in terms of physicochemical properties. It exhibited an apparent density of 0.59 g/mL and a solubility of 81.49%. Particles generally occurred in clusters and exhibited spherical shape and smooth surface. The antioxidant activity was shown to be weak to intermediate.

Keywords:
Spondias mombin L.; atomization; physiochemical properties; spray drying optimization

Component	Average value	Method of analysis

Water activity	0.98 ± 0.00	Water activity analyzer
Moisture (%)	81.49 ± 0.27	Moisture analyzer
Soluble solids (° Brix)	9.33 ± 0.57	Refractometer
Titratable acidity (g of citric acid)	3.27 ± 0.11	Association of Official Analytical Chemistry (2006)Association of Official Analytical Chemistry – AOAC. (2006). Official methods of analysis of the Association of Official Analytical Chemists (18th ed.). Gaithersburg, Maryland: AOAC.
pH	2.34 ± 0.02	pH meter
Proteins (%)	1.02 ± 0.13	Association of Official Analytical Chemistry (2002)Association of Official Analytical Chemistry – AOAC. (2002). Official methods of analysis of the Association of Official Analytical Chemistry (17th ed.). Washington: AOAC
Lipids (%)	0.33 ± 0.03	Association of Official Analytical Chemistry (2002)Association of Official Analytical Chemistry – AOAC. (2002). Official methods of analysis of the Association of Official Analytical Chemistry (17th ed.). Washington: AOAC
Carbohydrates (%)	16.41 ± 0.90	Mass difference
Carotenoids (μg/g of β-carotene)	54.80 ± 6.92	Rodriguez-Amaya (1999)Rodriguez-Amaya, D. B. (1999). A guide to carotenoid analysis in foods. Washington: ILSI Press., 64.
Ashes	0.75 ± 0.05	Association of Official Analytical Chemistry (2002)Association of Official Analytical Chemistry – AOAC. (2002). Official methods of analysis of the Association of Official Analytical Chemistry (17th ed.). Washington: AOAC
Color		McGuire (1992)McGuire, R. G. (1992). Reporting of objective color measurements. Horticultural Science, 27, 1254-1255.
L* (luminosity)	73.82 ± 0.48
a * (green-red component intensity)	-2.73 ± 0.17
b * (blue-yellow component intensity)	47.17 ± 0.60

Run	x₁	x₂	x₃	a_w	M	H	Y	TCR
Run	x₁	x₂	x₃	(-)	(%)	(g/100 g)	(%)	(%)
1	-1 (110)	-1 (0.36)	-1 (14)	0.22	4.42	14.38	21.12		38.96
2	+1 (170)	-1 (0.36)	-1 (14)	0.11	2.38	20.40	19.80		30.89
3	-1 (110)	+1 (0.84)	-1 (14)	0.28	5.40	18.85	21.62		25.68
4	+1 (170)	+1 (0.84)	-1 (14)	0.10	2.43	14.44	19.44		32.49
5	-1 (110)	-1 (0.36)	+1 (26)	0.19	3.90	17.37	16.04		51.32
6	+1 (170)	-1 (0.36)	+1 (26)	0.10	1.88	20.79	13.23		35.98
7	-1 (110)	+1 (0.84)	+1 (26)	0.19	3.96	12.99	14.35		25.34
8	+1 (170)	+1 (0.84)	+1 (26)	0.12	2.13	15.67	14.83		37.61
9	0 (140)	0 (0.60)	0 (20)	0.17	2.93	20.08	20.38		79.73
10	0 (140)	0 (0.60)	0 (20)	0.17	2.97	20.58	20.53		80.33
11	0 (140)	0 (0.60)	0 (20)	0.17	2.98	20.23	20.45		76.70
12	-1.68 (90)	0 (0.60)	0 (20)	0.24	4.36	15.82	21.81		38.88
13	+ 1.68 (190)	0 (0.60)	0 (20)	0.09	2.39	16.84	20.84		60.36
14	0 (140)	-1.68 (0.20)	0 (20)	0.11	2.19	16.76	20.12		41.75
15	0 (140)	+ 1.68 (1.00)	0 (20)	0.12	2.89	20.10	21.12		87.00
16	0 (140)	0 (0.60)	-1.68 (10)	0.11	3.86	15.10	23.60		87.81
17	0 (140)	0 (0.60)	+ 1.68 (30)	0.14	2.53	20.56	18.00		29.56

Source	Df	a_w	Moisture	Hygroscopicity (g/100g)	Yield (%)	TCR
Source	Df	a_w	(%)	Hygroscopicity (g/100g)	Yield (%)	(%)
Regression	5	0.042895ns	14.41298^* * Statistically significant at p < 0.05.	69.4707*	935.138	4.386.063
Residual	7	0.006329	127.457	429.705	442.052	3.984.762
Lack of fit	5	0.001266^ns	1.27317*	42.8388*	44.1939*	3977.189*
Pure Error	2	0.00000^ns	0.00140^ns	0.1317^ns	0.0113^ns	7.573^ns
Cor	16	0.049224	1.568.755	1.124.412	1.377.190	8.370.825
R-Squared		0.87	0.92	0.61	0.67	0.52

Formulation	Color	Aroma	Flavor	Appearance
Condition A	5.5^a ± 1.3	4.8^a ± 1.4	4.9^a ± 1.4	5.4^a ± 1.3
Condition B	5.9^a ± 1.0	4.7^a ± 1.2	5.2^a ± 1.2	5.5^a ± 1.5

Formulation	Aroma	Flavor
Condition A	2.4^a ± 1.2	3.0^a ± 2.0
Condition B	2.7^a ± 1.5	3.3^a ±1.9

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[1] *Corresponding author: m.inesdcd@gmail.com