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J Microencapsul. 2003 Jul-Aug;20(4):443-8.

Study of the microencapsulation of camu-camu (Myrciaria dubia) juice.

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1
Department of Food Technology, Faculty of Food Engineering, State University of Campinas (UNICAMP), CP 6121, 13083-970, Campinas, SP, Brazil. tinadib@hotmail.com

Abstract

The camu-camu, like many other Amazonian fruits, shows an excellent potential for use due to its high vitamin C content, and the use of these natural resources could result in greater development of the Amazonian region. Few studies have been conducted with this fruit, and such studies are necessary in order to develop the required technology to allow for its utilization, thus avoiding or at least decreasing wastage of such a rich raw material. The principle objective of this study was to develop a process for the microencapsulation of camu-camu juice, optimizing the operational conditions. The processing conditions consisted of blanching at a temperature of 95 +/- 2 degrees C for 2 min, followed by cooling in an ice bath and juice extraction using a brush type depulper. The juice was dried with gum arabic or malt dextrin in a mini-spray dryer using an air entry temperature of between 100-160 degrees C and wall material concentration varying between 5-35%, in accordance with a factorial experimental design. Both the air entry temperature and the amount of wall material, plus the interaction between the two, gave significant positive effects at the level of 5% probability on the yield of juice powder. The optimum conditions for juice yield and vitamin C retention were established as 15% wall material and an air entry temperature of 150 degrees C.

PMID:
12851044
DOI:
10.1080/0265204021000060291
[Indexed for MEDLINE]
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