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Brazilian Journal of Food Technology

versão On-line ISSN 1981-6723

Resumo

GARCIA, Vitor Augusto dos Santos; BORGES, Josiane Gonçalves; VANIN, Fernanda Maria  e  CARVALHO, Rosemary Aparecida de. Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Braz. J. Food Technol. [online]. 2020, vol.23, e2019237.  Epub 03-Jul-2020. ISSN 1981-6723.  https://doi.org/10.1590/1981-6723.23719.

Acerola and camu-camu fruits possess high vitamin C content. However, since these fruits are little consumed in their fresh form, it is important to consider that vitamin C can be oxidized depending on storage conditions. Thus, this study aimed to produce acerola and camu-camu powders by spray drying to maintain the stability of their vitamin C content during storage. Acerola and camu-camu powders were characterized in relation to their physicochemical characteristics, antioxidant activity, and vitamin C concentration and stability under different storage conditions (30 °C and 40 °C, 75% relative humidity). In general, the powders were proven to be stable, with low water activity (< 0.40) and humidity (< 4.0 g/100 g powder), as well as high vitamin C concentrations (1593.2 and 6690.4 mg/100 g of powder for acerola and camu-camu, respectively). Furthermore, we observed a high antioxidant activity by ABTS●+, DPPH• and FRAP assays. The powders stored at lower temperature (30 °C) showed higher vitamin C stability. In conclusion, acerola and camu-camu powders produced by spray drying are potential sources of vitamin C and active compounds and are therefore suitable for several food industry applications.

Palavras-chave : Stability; Active compounds; Ascorbic acid; Powder.

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