Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

Vargas-Muñoz, Diana Patricia; Kurozawa, Louise Emy

doi:10.1590/1981-6723.25419

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 23 • 2020 • https://doi.org/10.1590/1981-6723.25419 copy

Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

Influência da mistura de colágeno hidrolizado e maltodextrina como agentes carreadores na secagem por atomização de polpa de cocona

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This work aimed to evaluate the effect of carrier agents containing maltodextrin and protein, represented by hydrolyzed collagen on the spray drying process of cocona (Solanum sessiliflorum Dunal), and on the properties of the resulting powders. We used pre-established proportions between the solids of cocona pulp and the carrier agents (P:CA), and among carrier agents themselves, maltodextrin and hydrolyzed collagen, (MD:HC). The process was carried out in a spray dryer at an inlet air temperature of 120 ºC. We prepared twelve feed solutions containing 20% of total solids, with P:CA ratios of 1:3, 1:4, 1:5 and 1:6, and MD:HC ratios of 0:100, 50:50, and 100:0. Solids recovery was obtained for the evaluation of the spray drying process. The cocona pulp powders were analyzed for moisture content, water activity, particle size distribution, mean particle diameter, chemical structure (FTIR) and color. For a P:CA of 1:6, for the sample formulated with hydrolyzed collagen only, solids recovery (96.2%) was much higher than that of the sample with maltodextrin only (39.2%). The chemical structure of cocona powders can be considered a sign of a good encapsulation process. The color of the cocona pulp powder was similar to that of the carrier agents. The formulation with highest content of hydrolyzed collagen improved the recovery of solids, guaranteed the cocona pulp encapsulation, and obtained fruit powders with bioactive properties.

Keywords:
Solanum sessiliflorum; Powder; Microencapsulation; Protein; Particles; Recovery solids; FTIR

Feed solutions			Solids recovery (%)	Moisture content (%)	Water activity	Mean diameter D_[4,3] (μm)
	P:CA	MD:HC	Solids recovery (%)	Moisture content (%)	Water activity	Mean diameter D_[4,3] (μm)
1	1:3	100:0	41.2 ± 0.5^Ca	1.6 ± 0.1^Cbc	0.156 ± 0.005^Bb	10.343 ± 0.757^Bb
2		50:50	56.1 ± 2.0^Bb	2.1 ± 0.1^Bb	0.213 ± 0.015^Ab	9.353 ± 0.110^Ab
3		0:100	90.2 ± 0.5^Ab	2.7 ± 0.1^Aab	0.142 ± 0.005^Bc	10.526 ± 0.039^Bc
4	1:4	100:0	34.4 ± 0.1^Cb	1.1 ± 0.1^Bd	0.161 ± 0.004^Cb	12.846 ± 0.651^Cb
5		50:50	50.9 ± 2.2^Bc	2.6 ± 0.1^Aa	0.219 ± 0.006^Ab	11.124 ± 0.070^Ab
6		0:100	92.5 ± 1.1^Aab	2.7 ± 0.1^Aab	0.194 ± 0.012^Bb	10.788 ± 0.068^Bb
7	1:5	100:0	39.1 ± 1.9^Ca	1.9 ± 0.1^Bbc	0.152 ± 0.004^Cb	10.889 ± 0.074^Cb
8		50:50	59.1 ± 0.6^Bab	2.3 ± 0.3^Bab	0.248 ± 0.005^Aa	9.083 ± 0.046^Aa
9		0:100	94.7 ± 1.5^Aab	3.0 ± 0.2^Aa	0.200 ± 0.004^Bb	9.234 ± 0.007^Bb
10	1:6	100:0	39.2 ± 0.6^Ca	2.8 ± 0.1^Aa	0.247 ± 0.006^Aa	15.683 ± 0.652^Aa
11		50:50	61.3 ± 0.2^Ba	2.4 ± 0.1^Cab	0.210 ± 0.003^Cb	8.795 ± 0.017^Cb
12		0:100	96.2 ± 3.0^Aa	2.6 ± 0.1^Bb	0.224 ± 0.001^Ba	10.688 ± 0.022^Ba

Analysis		Mean value	Method
Moisture	%, w.b.	94.01 ± 0.01	(Association of Official Analytical Chemists, 2006Association of Official Analytical Chemists – AOAC. (2006). Official Methods of Analysis (18th ed.). Gaithersburg: AOAC.)
Protein	%, w.b.	0.64 ± 0.03	(Association of Official Analytical Chemists, 2006Association of Official Analytical Chemists – AOAC. (2006). Official Methods of Analysis (18th ed.). Gaithersburg: AOAC.)
Lipid	%, w.b.	0.65 ± 0.04	(Association of Official Analytical Chemists, 2006Association of Official Analytical Chemists – AOAC. (2006). Official Methods of Analysis (18th ed.). Gaithersburg: AOAC.)
Total fiber	%, w.b.	0.09 ± 0.04	(Association of Official Analytical Chemists, 2006Association of Official Analytical Chemists – AOAC. (2006). Official Methods of Analysis (18th ed.). Gaithersburg: AOAC.)
Ash	%, w.b.	0.39 ± 0.02	(Association of Official Analytical Chemists, 2006Association of Official Analytical Chemists – AOAC. (2006). Official Methods of Analysis (18th ed.). Gaithersburg: AOAC.)
Carbohydrate	%, w.b.	4.22 ± 0.16	By difference
Total sugar	%, w.b.	2.88 ± 0.03	(Miller, 1959Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31(3), 426-428. http://dx.doi.org/10.1021/ac60147a030 http://dx.doi.org/10.1021/ac60147a030... )
Titratable acidity (citric acid)	%, w.b.	1.94 ± 0.004	(Association of Official Analytical Chemists, 2006Association of Official Analytical Chemists – AOAC. (2006). Official Methods of Analysis (18th ed.). Gaithersburg: AOAC.)
Total soluble solids	ºBrix, w.b.	4.80 ± 0.35	(Association of Official Analytical Chemists, 2006Association of Official Analytical Chemists – AOAC. (2006). Official Methods of Analysis (18th ed.). Gaithersburg: AOAC.)
pH		3.05 ± 0.01	pH meter

Feed solutions			Color						Color difference (ΔE)
Feed solutions			Color						Reference sample
	P:CA	MD:HC	L*		C*		Hº		Freeze-dried pulp		Carrier agents
1	1:3	100:0	90.83	± 0.34^Ab	11.62	± 0.61^Aa	89.61	± 0.13^Bc	27.75	± 1.32^Aa	8.78	± 0.96^Aa
2		50:50	91.66	± 0.21^Ab	11.44	± 0.23^Aa	90.34	± 0.16^Ab	28.49	± 1.23^Aa	2.30	± 0.12^Cb
3		0:100	90.76	± 0:34^Abc	11.64	± 0.37^Aa	89.87	± 0.32^ABd	27.69	± 0.46^Ab	4.59	± 0.87^Ba
4	1:4	100:0	91.71	± 0.45^Ab	10.42	± 0.50^Aab	90.26	± 0.08^Bb	29.20	± 1.58^Aa	7.30	± 0.24^Aab
5		50:50	91.67	± 0.44^Aab	10.63	± 0.76^Aab	90.81	± 0.11^Ab	29.12	± 0.46^Aa	2.76	± 0.20^Cb
6		0:100	90.43	± 0.56^Bc	11.86	± 0.51^Aa	90.48	± 0.09^Bc	27.34	± 0.40^Ab	4.42	± 1.04^Ba
7	1:5	100:0	92.01	± 0.11^Aa	9.30	± 0.73^Ab	90.51	± 0.16^Bab	30.18	± 1.53^Aa	6.22	± 0.36^Ab
8		50:50	92.22	± 0.44^Aab	9.98	± 0.59^Aab	90.82	± 0.20^Abb	29.87	± 1.03^Aa	3.25	± 0.71^Bab
9		0:100	91.72	± 0.29^Aab	10.95	± 0.69^Aab	91.22	± 0.12^Ab	28.89	± 0.42^Aab	5.21	± 1.16^Aba
10	1:6	100:0	91.93	± 0.41^Aa	9.29	± 0.48^Ab	90.81	± 0.28^Ba	30.13	± 0.63^Aa	6.27	± 1.15^Ab
11		50:50	92.83	± 0.49^Aa	9.13	± 0.67^Ab	91.41	± 0.32^ABa	30.90	± 0.78^Aa	3.93	± 0.16^Ba
12		0:100	92.31	± 0.17^Aa	9.85	± 0.46^Ab	91.90	± 0.09^Aa	30.07	± 1:18^Aa	6.36	± 0.25^Aa
Freeze-dried pulp			70.86	± 0.47	30.55	± 1.14	79.23	± 0.21
MD		100:0	95.93	± 0.23	4.54	± 0.56	97.84	± 0.76
HC		0:100	91.18	± 0.37	16.09	± 0.63	93.27	± 0.21
MD:HC		50:50	92.92	± 0.24	13.00	± 0.49	94.61	± 0.24

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
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[1] *Corresponding Author: Louise Emy Kurozawa, Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos, Departamento de Engenharia de Alimentos, R. Monteiro Lobato, 80, CEP: 13083-970, Campinas/SP - Brasil, e-mail: louisek@unicamp.br