Vargas-Muñoz Diana Patricia, de Oliveira Luiza Andreza Neves, da Silva Leticia Cardoso, Godoy Helena Teixeira, Kurozawa Louise Emy
Department of Food Engineering, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil; Centro Agroforestal y Acuícola Arapaima, Putumayo Regional, SENA, Puerto Asís, Putumayo, Colombia.
Department of Food Engineering, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
Food Res Int. 2020 Nov;137:109652. doi: 10.1016/j.foodres.2020.109652. Epub 2020 Sep 3.
The encapsulation efficiency of spray-dried cocona pulp encapsulated with a blend of maltodextrin (MD) and hydrolyzed collagen (HC) (CP-ENC) and the stability, color parameters, antioxidant capacity (FRAP and ABTS), and 5-caffeoylquinic acid content were evaluated through 120 days of storage, at every 15 days, at 25 and 35 °C. The results of CP-ENC were compared to those of pure freeze-dried cocona pulp (CP-nENC). The sorption isotherms and glass transition temperatures (Tg) were determined in order to evaluate the stability of the cocona powder. The GAB model fitted well the experimental data for moisture sorption of samples. The high Tg for CP-ENC (132.02 °C) was attributed to the high molecular weight of encapsulating agents. The encapsulation efficiency and color parameters for CP-ENC kept constant values for 120 days. A loss of 30% in the antioxidant capacity occurred on day 75 for CP-ENC. The values of retention of 5-CQA for CP-ENC (83% and 68% when stored at 25 and 35 °C, respectively) were greater than those observed for CP-nENC. At 25 °C, stored CP-ENC had a higher retention and a longer half-life of 5-CQA (14.4 months) than CP-nENC. The results suggest that it is suitable to microencapsulate cocona pulp with MD and HC to improve protection of antioxidant compounds, throughout storage at 25 °C.
通过在25℃和35℃下储存120天，每15天评估一次用麦芽糊精（MD）和水解胶原蛋白（HC）混合物包封的喷雾干燥可可纳果肉（CP-ENC）的包封效率、稳定性、颜色参数、抗氧化能力（FRAP和ABTS）以及5-咖啡酰奎尼酸含量。将CP-ENC的结果与纯冷冻干燥可可纳果肉（CP-nENC）的结果进行比较。测定吸附等温线和玻璃化转变温度（Tg）以评估可可纳粉末的稳定性。GAB模型很好地拟合了样品水分吸附的实验数据。CP-ENC的高Tg（132.02℃）归因于包封剂的高分子量。CP-ENC的包封效率和颜色参数在120天内保持恒定值。CP-ENC在第75天抗氧化能力损失了30%。CP-ENC的5-CQA保留值（在25℃和35℃下储存时分别为83%和68%）高于CP-nENC。在25℃下，储存的CP-ENC比CP-nENC具有更高的5-CQA保留率和更长的半衰期（14.4个月）。结果表明，用MD和HC对可可纳果肉进行微胶囊化，以在25℃的整个储存过程中改善对抗氧化化合物的保护是合适的。
