ADDING VALUE TO THE FRUITS OF THE BRAZILIAN CERRADO: ENCAPSULATION OF PEQUI OIL BY SPRAY DRYER

Authors

  • Joyce Maria Gomes da Costa
  • Ariel Antonio Campos Toledo Hijo
  • Eric Keven Silva
  • Soraia Vilela Borges
  • Gerson Reginaldo Marques

DOI:

https://doi.org/10.13083/reveng.v24i3.625

Keywords:

Caryocar brasiliense, nebulización, carotenoide, encapsulación, spray dryingEl aceite de pequi es un producto rico nutricionalmente y su encapsulación por spray drying tiene como finalidad aumentar su vida útil y facilidad de utilización. Este trabaj

Abstract

The pequi oil is a nutritionally rich product and the purpose of the encapsulation using spray drying is extending it shelf life and making it easier to handle. The aim of this work was to characterize physically, chemically and morphologically the pequi oil microparticles produced by spray drying. It was used an emulsion 10 % (w/w) and a wall system mixture of 25/50/25 consisted by gum arabic, modified starch and maltodextrin, respectively. The drying conditions were: 180 and 105 °C as inlet and outlet air temperature, respectively, and a double peak fluid atomization system with feed rate at 0.96 L.h-1. The results of the process show a 36 % of microencapsulation efficiency, spherical particles, smooth, and invaginations, high polydispersity as a function of size and a tendency of agglomerations of the particles. The product shows a great solubility (approximately 79.38%), a low wettability (approximately 954s), and it luminosity is close to the white and tends to red and yellow.

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Published

2016-08-25

How to Cite

Gomes da Costa, J. M., Hijo, A. A. C. T., Silva, E. K., Borges, S. V., & Marques, G. R. (2016). ADDING VALUE TO THE FRUITS OF THE BRAZILIAN CERRADO: ENCAPSULATION OF PEQUI OIL BY SPRAY DRYER. Engineering in Agriculture, 24(3), 197–204. https://doi.org/10.13083/reveng.v24i3.625

Issue

Vol. 24 No. 3 (2016)

Section

Agricultural products storage and processing

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