Encapsulation of carotenoid extracts from pequi (Caryocar brasiliense Camb) by emulsification (O/W) and foam-mat drying

• Published in: Powder technology Vol. 339; pp. 939 - 946
• Main Authors: Pinto, Marcos Roberto Moacir Ribeiro, Paula, Daniele de Almeida, Alves, Aline Inácio, Rodrigues, Marcela Zonta, Vieira, Érica Nascif Rufino, Fontes, Edimar Aparecida Filomeno, Ramos, Afonso Mota
• Format: Journal Article
• Language: English
• Published: Lausanne Elsevier B.V 01.11.2018; Elsevier BV
• Subjects: Air circulation; Air entrainment; Aqueous solutions; Carotenoids; Caryocar brasiliense; Drying; Emulsification; Encapsulation; Entrainment; Foam; Foams; Fruits; Maltodextrin; Moisture content; Morphology; Pequi; Powder; Temperature; Water activity; Water content; Carotenoids; Foam; Pequi; Drying
• ISSN: 0032-5910; 1873-328X
• DOI: 10.1016/j.powtec.2018.08.076

The pequi (Caryocar brasiliense Camb.) is a typical fruit from Brazilian Cerrado and widely used by the local population. The objective of this work was to encapsulate carotenoid extracts of pequi by emulsification (O/W) and to dry them via the foam mat method using different temperatures. Initially the carotenoid extract was dispersed in an aqueous phase (water:maltodextrin and different concentrations of the emulsifier Emustab®) to form an O/W emulsion, and then foam was formed by air entrainment. The effect of the following Emustab® emulsifier concentrations (2.5%, 5.0%, 7.5%, 10.0%) on density, expansion, stability and morphology of the foams formed was verified, and 5% emulsifier was selected for utilization. For drying of the foam formulation, a tray dryer with forced-air circulation was used at temperatures of 60 °C, 70 °C, 80 °C and 90 °C, and the average drying times were 4.2 h, 3.5 h, 2.8 h and 1.9 h, respectively. The encapsulated carotenoid powders were evaluated in relation to the total carotenoids content, water content, water activity, solubility, L* and a*, b*, C*, BI and morphological characteristics. Among the temperatures used, 60 °C allowed for obtaining powder extracts with the highest encapsulated carotenoids content and better chromatic characteristics. [Display omitted] •Encapsulate carotenoid extracts of pequi by emulsification (O/W) and to dry them via the foam mat method•The effect of different emulsifier concentrations was evaluated (2.5%, 5.0%, 7.5%, 10.0%).•Density, expansion, stability and morphology of the foams formed was verified.•For drying of the foam formulation was used at temperatures of 60 °C, 70 °C, 80 °C and 90 °C.•Among the temperatures used, 60 °C allowed for obtaining powder extracts.