Autoria: RIVAS, J. C.; CABRAL, L. M. C.; ROCHA-LEÃO, M. H. M. DA

Resumo: Important functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient.

Ano de publicação: 2021

Tipo de publicação: Artigo de periódico

Unidade: Embrapa Agroindústria de Alimentos

Palavras-chave: Antioxidante, Antioxidants, Carotenoids, Carotenóide, Food ingredients, Food technology, Ingrediente, Inulin, Inulina, Shelf-life, Spray-drying, Tecnologia de Alimento, Vida de Prateleira