Title:	Physicochemical and sensory changes during microencapsulation of acerola juice through spray-drying.
Authors:	AZEREDO, H. M. C. de MENDES, K. C. B. SOUZA, A. C. R. GARRUTI, D. S. ANDRADE, M. I. R.
Affiliation:	Henriette Monteiro C. de Azeredo, CNPAT; Kênya Christina Barbosa Mendes, CNPAT; Arthur Claudio Rodrigues de Souza, CNPAT; Deborah dos Santos Garruti, CNPAT; Maria Iranilde R. Andrade, estagiário - CNPAT.
Date Issued:	2007
Citation:	Fruit Processing, [Oberhonnefeld], v. 17, n. 2, p. 80-84, Mar./Apr. 2007.
Pages:	p. 80-84
Description:	The objective of this work was to study physicochemical and sensory changes in acerola juice through spray-drying microencapsulation. Raw, filtered acerola juice was added with maltodextrin (DE 10) at a 1:2 mass ratio (maltodextrin/acerola juice). The dispersion was homogenised and spray dried. Both ascorbic acid and anthocyanins were well retained in the microencapsulation process. However, a* and L* colour values were reported to decrease, probably due to pH rise (causing anthocyanin tolose red colour) and caramelization and/or ascorbic acid browning (causing the lightness to decrease). Sensory tests indicated that, in addition to red colour losses, the process resulted in decreased acerola flavour intensity, probably due to thermal degradation of volatiles.
Thesagro:	Acerola Suco de Fruta Secagem
NAL Thesaurus:	Spray drying Physicochemical properties Sensory properties
ISSN:	0939-4435
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPAT)