Effect of spray drying on volatile compounds of acerola pulp

被引：0

作者：

Nogueira, P. M. ^{[1
]}

Leite Neta, M. T. ^{[1
]}

Araujo, H. C. S. ^{[1
]}

Jesus, M. S. ^{[1
]}

Shanmugam, S. ^{[2
]}

Narain, N. ^{[1
]}

机构：

[1] Univ Fed Sergipe, Lab Flavor & Chromatog Anal, Ave Marechal Rondon S-N, BR-49100000 Sao Cristovao, SE, Brazil

[2] Univ Fed Sergipe, Dept Pharm, Ave Marechal Rondon, BR-49100000 Sao Cristovao, Sergipe, Brazil

来源：

IDS'2018: 21ST INTERNATIONAL DRYING SYMPOSIUM | 2018年

关键词：

Acerola; Spray drying; dehydration; volatiles; aroma; GC-MS; SOLID-PHASE MICROEXTRACTION; L; COMPONENTS;

D O I：

10.4995/ids2018.2018.7808

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The objective of this work was to optimize the drying conditions in order to obtain acerola powder and to focus on the product aroma quality. Acerola fruits were selected, washed and sanitized before extracting the pulp. An emulsion was obtained by adding maltodextrin in the pulp. The dehydrated powders were obtained in spray dryer by drying at inlet temperatures of 128 and 152 degrees C. Twenty five volatile compounds were identified in fresh acerola pulp and in the dehydrated powder. These results prove that use of maltodextrin in spray drying of acerola pulp helps in retention of key aroma compounds in acerola powder.

引用

页码：1043 / 1050

页数：8

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