Optimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food

Background: currently, functional foods are the type of foods of most interest to the modern consumer, due to the health benefits they provide. Objectives: Optimize the spray drying process to obtain cape gooseberry powder added with active compounds. Methods: A process of spray drying was carried o...

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Autores principales:	Misael CORTÉS R., Gustavo HERNÁNDEZ S., Eliana M. ESTRADA M.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2017
Materias:	Physalis peruviana L. aguaymanto fruits functional foods dehydration. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/3dd3e1cc23f84fd4b9f3a40e0ef7c101
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spelling	oai:doaj.org-article:3dd3e1cc23f84fd4b9f3a40e0ef7c1012021-11-19T04:09:09ZOptimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food0121-40042145-2660https://doaj.org/article/3dd3e1cc23f84fd4b9f3a40e0ef7c1012017-04-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/26411https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Background: currently, functional foods are the type of foods of most interest to the modern consumer, due to the health benefits they provide. Objectives: Optimize the spray drying process to obtain cape gooseberry powder added with active compounds. Methods: A process of spray drying was carried out to obtain a powder from cape gooseberry suspensions added with vitamin C, iron, folic acid, isolated soy protein and dietary fiber. The drying process was optimized according to the characteristics of food formulations and operating conditions, obtaining a product with low hygroscopicity, high solubility and high levels of physiologically active compounds. Response surface methodology was used, considering a central composite design with four factors: maltodextrin (0-40%p/p), inlet air temperature (170-210°C), atomizer disc speed (16000-24000 rpm) and outlet air temperature (75-95°C). Results: The results showed a higher retention of vitamin C (69.7±0.7%), folic acid (90.9±1.8%) and iron (90.8±1.0%) with the food formulation containing a 24.4% of maltodextrin and the drying process defined by an atomizer disc speed of 19848 rpm and inlet and outlet air temperature of 194.2°C and 87.7°C, respectively. Conclusions: The spray drying process is an effective technology that provides added value to the fruit of cape gooseberry, allowing the incorporation and conservation of active compounds such as iron, folic acid and ascorbic acid.Misael CORTÉS R.Gustavo HERNÁNDEZ S.Eliana M. ESTRADA M.Universidad de AntioquiaarticlePhysalis peruviana L.aguaymantofruitsfunctional foodsdehydration.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 1 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Physalis peruviana L. aguaymanto fruits functional foods dehydration. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Physalis peruviana L. aguaymanto fruits functional foods dehydration. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Misael CORTÉS R. Gustavo HERNÁNDEZ S. Eliana M. ESTRADA M. Optimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food
description	Background: currently, functional foods are the type of foods of most interest to the modern consumer, due to the health benefits they provide. Objectives: Optimize the spray drying process to obtain cape gooseberry powder added with active compounds. Methods: A process of spray drying was carried out to obtain a powder from cape gooseberry suspensions added with vitamin C, iron, folic acid, isolated soy protein and dietary fiber. The drying process was optimized according to the characteristics of food formulations and operating conditions, obtaining a product with low hygroscopicity, high solubility and high levels of physiologically active compounds. Response surface methodology was used, considering a central composite design with four factors: maltodextrin (0-40%p/p), inlet air temperature (170-210°C), atomizer disc speed (16000-24000 rpm) and outlet air temperature (75-95°C). Results: The results showed a higher retention of vitamin C (69.7±0.7%), folic acid (90.9±1.8%) and iron (90.8±1.0%) with the food formulation containing a 24.4% of maltodextrin and the drying process defined by an atomizer disc speed of 19848 rpm and inlet and outlet air temperature of 194.2°C and 87.7°C, respectively. Conclusions: The spray drying process is an effective technology that provides added value to the fruit of cape gooseberry, allowing the incorporation and conservation of active compounds such as iron, folic acid and ascorbic acid.
format	article
author	Misael CORTÉS R. Gustavo HERNÁNDEZ S. Eliana M. ESTRADA M.
author_facet	Misael CORTÉS R. Gustavo HERNÁNDEZ S. Eliana M. ESTRADA M.
author_sort	Misael CORTÉS R.
title	Optimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food
title_short	Optimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food
title_full	Optimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food
title_fullStr	Optimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food
title_full_unstemmed	Optimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food
title_sort	optimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food
publisher	Universidad de Antioquia
publishDate	2017
url	https://doaj.org/article/3dd3e1cc23f84fd4b9f3a40e0ef7c101
work_keys_str_mv	AT misaelcortesr optimizationofthespraydryingprocessforobtainingcapegooseberrypowderaninnovativeandpromisingfunctionalfood AT gustavohernandezs optimizationofthespraydryingprocessforobtainingcapegooseberrypowderaninnovativeandpromisingfunctionalfood AT elianamestradam optimizationofthespraydryingprocessforobtainingcapegooseberrypowderaninnovativeandpromisingfunctionalfood
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Optimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food

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