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

Abstract: 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 dryin...

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Autores principales: Misael CORTÉS R, Gustavo HERNÁNDEZ, Eliana M ESTRADA M
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Publicado: Universidad de Antioquia
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Acceso en línea:https://doaj.org/article/ef6a7f1a8e6547379aa3e668eef5cc31
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spelling oai:doaj.org-article:ef6a7f1a8e6547379aa3e668eef5cc312021-12-02T06:23:05ZOptimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food0121-400410.17533/udea.vitae.v24n1a07https://doaj.org/article/ef6a7f1a8e6547379aa3e668eef5cc31http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042017000100059&lng=en&tlng=enhttps://doaj.org/toc/0121-4004Abstract: 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.Misael CORTÉS RGustavo HERNÁNDEZEliana M ESTRADA MUniversidad de AntioquiaarticlePhysalis peruviana L.aguaymantofruitsfunctional foodsdehydrationFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 24, Iss 1, Pp 59-67
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
Eliana M ESTRADA M
Optimization of the spray drying process for obtaining cape gooseberry powder: an innovative and promising functional food
description Abstract: 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
Eliana M ESTRADA M
author_facet Misael CORTÉS R
Gustavo HERNÁNDEZ
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
url https://doaj.org/article/ef6a7f1a8e6547379aa3e668eef5cc31
work_keys_str_mv AT misaelcortesr optimizationofthespraydryingprocessforobtainingcapegooseberrypowderaninnovativeandpromisingfunctionalfood
AT gustavohernandez optimizationofthespraydryingprocessforobtainingcapegooseberrypowderaninnovativeandpromisingfunctionalfood
AT elianamestradam optimizationofthespraydryingprocessforobtainingcapegooseberrypowderaninnovativeandpromisingfunctionalfood
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