Department of Food Engineering and Technology, State University Paulista (UNESP), Rua Cristóvão Colombo, 2265, São José do Rio Preto, SP 15054-000, Brazil; Faculty of Agricultural Engineering, University of Campinas, Avenida Candido Rondon, 501, Cidade Universitária Zeferino Vaz, Barão Geraldo, Campinas, SP 13083-875, Brazil; Faculty of Chemical Engineering, Federal University of Maranhão (UFMA), Avenida dos Portugueses, 1966, Bacanga, São Luís, MA 65080-805, Brazil.
Department of Food Engineering and Technology, State University Paulista (UNESP), Rua Cristóvão Colombo, 2265, São José do Rio Preto, SP 15054-000, Brazil.
Food Chem. 2016 Dec 1;212:1-9. doi: 10.1016/j.foodchem.2016.05.148. Epub 2016 May 24.
The objective of this work was to study the spray drying of jussara pulp using ternary mixtures of gum Arabic (GA) and modified starch (MS) together with either whey protein concentrate (WPC) or soy protein isolate (SPI), as the carrier agents. Two experimental mixture designs and triangular response surfaces were used to evaluate the effects of the mixtures on the responses for powders formulated with GA:MS:WPC and GA:MS:SPI, respectively. The spray drying process was selected for each carrier agent mixture, aiming to maximum the process yield (PY), solubility (S), retention of total anthocyanins (RTA) and encapsulation efficiency (EE). It was shown that the ternary formulations showed higher PY, S and RTA than the pure and binary formulations, as well as good results for EE and a low moisture content, showing that the use of GA and MS together with either WPC or SPI provide better microencapsulation of the jussara pulp.
本工作的目的是研究使用阿拉伯树胶（GA）和改性淀粉（MS）的三元混合物以及乳清蛋白浓缩物（WPC）或大豆分离蛋白（SPI）作为载体，对树莓浆进行喷雾干燥。使用两种实验混合物设计和三角响应面来评估混合物对用 GA:MS:WPC 和 GA:MS:SPI 分别配制的粉末的响应的影响。为了使过程产率（PY）、溶解度（S）、总花色苷保留率（RTA）和包埋效率（EE）最大化，为每个载体剂混合物选择了喷雾干燥过程。结果表明，三元配方的 PY、S 和 RTA 均高于纯配方和二元配方，EE 结果良好，且水分含量低，表明 GA 和 MS 与 WPC 或 SPI 一起使用可为树莓浆提供更好的微胶囊化效果。
