Título:	Development and characterization of pinhão extract powders using inulin and polydextrose as prebiotic carriers.
Autoria:	MARAFON, K. CARVALHO, A. C. F. PRESTES, A. A. SOUZA, C. K. de ANDRADE, D. R. M. HELM, C. V. PEREIRA, F. N. TEDESCHI, P. GOIS, J. S. de PRUDENCIO, E. S.
Afiliação:	KARINE MARAFON, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ANA CAROLINE FERREIRA CARVALHO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; AMANDA ALVES PRESTES, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CAROLINA KREBS DE SOUZA, UNIVERSIDADE DE BLUMENAU; DAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE FEDERAL DO PARANA; CRISTIANE VIEIRA HELM, CNPF; FERNANDA NUNES PEREIRA, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; PAOLA TEDESCHI, UNIVERSITY OF FERRARA; JEFFERSON SANTOS DE GOIS, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; ELANE SCHWINDEN PRUDENCIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
Ano de publicação:	2025
Referência:	Processes, v. 14, n. 1, 2227-9717, 2025.
Conteúdo:	Araucaria angustifolia produces seeds known as Pinhão, which are valued for their nutritional composition and potential use in functional foods. This study investigated the production and characterization of spray-dried Pinhão extracts using inulin (E1) and polydextrose (E2) as carrier agents. The formulations were assessed for physicochemical composition, physical properties, rehydration behavior, morphology, phenolic profile, and mineral content. Spray drying resulted in yields of 67.7% (E1) and 60.6% (E2). E1 exhibited higher carbohydrate (37.02 g/100 g) and fiber contents (34.11 g/100 g), as well as lower moisture (1.35 g/100 g) and water activity (0.16), yielding powders with greater stability and lighter color. E2 demonstrated a superior rehydration performance, with higher wettability and dispersibility, attributed to the amorphous and hydrophilic nature of polydextrose. The matrix formed by inulin and polydextrose during spray drying was equally effective in preserving the low contents of phenolic compounds, demonstrating the suitability of the technique for stabilizing these heat-sensitive bioactive compounds. Only very low levels of phenolic compounds were detected in both samples, which is consistent with the naturally low phenolic content of the Pinhão almond. Mineral analysis showed greater calcium and magnesium retention in E1, whereas E2 contained higher levels of potassium, phosphorus, iron, and zinc. Overall, inulin enhanced powder stability and compactness, while polydextrose improved rehydration behavior and mineral preservation, supporting the potential application of Pinhão extract powders in functional and health-oriented food products.
Thesagro:	Araucária Angustifólia
NAL Thesaurus:	Inulin Spray drying
Palavras-chave:	Polydextrose Functional powder Inulina Polidextrose
Digital Object Identifier:	https://doi.org/10.3390/pr14010119
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPF)