ArticleHeliyon2024
Effects of the spray-drying process using maltodextrin on bioactive compounds and antioxidant activity of the pulp of the tropical fruit açai (
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Antitumor-Relevant Evaluation of Liquid and MicroencapsulatedMolecules (Basel, Switzerland) · 2026Article
- A Taguchi Approach Applied to Spray Drying of Araticum Juice Using Whey Protein-Maltodextrin Mixtures and Assessment of In Vitro Gastrointestinal Release and Bioaccessibility.Journal of food science · 2026Article
- Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt.Journal of the science of food and agriculture · 2026Article
- Optimization of Spray-Drying Conditions and Storage Stability of Black Lychee Extracted Powder: Impact of Maillard Conjugation on Bioactive Compounds and Antioxidant Activity.Foods (Basel, Switzerland) · 2026Article
- Upcycling of Mixed Fruit Juice By-Products for Flour Production and Application in Plant-Based Burgers.Journal of food science · 2026Article
- Bibliometric Insights and Recent Advances in the Science, Technology, and Sustainability of Açaí (Foods (Basel, Switzerland) · 2026Review
- Spray Drying of Aonla Juice Mixed With Giloy Extract for Process Optimization, Product Development and Characterization.Food science & nutrition · 2026Article
- Thermal Processing Effects on Antioxidant Properties, Physicochemical, and Sensory Characteristics of Whey Açaí (Foods (Basel, Switzerland) · 2025Article
- Spray drying: From a traditional technology to modern biotechnological applications.International journal of pharmaceutics: X · 2025Review
- Design and Evaluation of aPolymers · 2025Article
- Design and Evaluation of aPharmaceutics · 2025Article
- Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC-MS and HS-GC-IMS.Food chemistry: X · 2025Article
- Wild-Grown RomanianPolymers · 2025Article
- Last Fifteen Years of Nanotechnology Application with Our Contribute.Nanomaterials (Basel, Switzerland) · 2025Review
- The chemopreventive effects of native Brazilian plants on stomach cancer: A review of the last 25 years.Oncoscience · 2025Review
- Effect of encapsulation technology andFrontiers in microbiology · 2025Article
- Bioactive Content and Antioxidant Properties of Spray-Dried Microencapsulates ofAntioxidants (Basel, Switzerland) · 2024Article
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5 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Aҫai fruit is characterized by the properties of its bioactive compounds; however, this fruit is highly perishable and its compounds are sensitive when exposed to non-optimal environmental factors. Therefore, the objective of this study was to encapsulate the fruit pulp by spray drying to improve the nutritional value and extend the shelf life of the products derived from acai fruit. Maltodextrin was used as a wall material and the process was optimized to obtain the desirable values of the response variables. For this, a central compound design (CCD) was developed to determine the influence of temperature (110-170 °C) and the wall material proportion (5-15 %) on dependent variables: the retention of ascorbic acid, moisture percentage, hygroscopicity, solubility, water activity, and yield. Furthermore, the effects of spray drying on bioactive compounds (AA, TPC, TFC, TA, TCC, GA, CT, and QC) and antioxidant activity (ABTS, DPPH, and ORAC) were evaluated. The maximum design temperature (170 °C) and wall material proportion (15 %) significantly influenced the response variables where encapsulation was applied, with high ascorbic acid retention (96.886 %), low moisture (0.303 %), low hygroscopicity (7.279 g/100 g), low level of water activity (0.255), a water solubility index of 23.206 %, and a high yield of 70.285 %. The bioactive compounds analyzed and the antioxidant capacity presented significant retention values for AA (96.86 %), TPC (65.13 %), TFC (82.09 %), TA (62.46 %), TCC (7.28 %), GA (35.02 %), CT (49.03 %), QC (37.57 %), ABTS (81.24 %), DPPH (75.11 %), and ORAC (15.68 %). Therefore, it is concluded that the powder obtained under these conditions has desirable physical properties, and the drying process preserved a notable retention of bioactive compounds and their antioxidant activities.
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