Vitamin C content of freeze dried pequi (Caryocar brasiliense Camb.) pulp

descriptionPublicationkeyboard_double_arrow_right Article , Part of book or chapter of book , Other literature type 11 Sep 2018 Spain Publisher:Universitat Politècnica ValènciaJournal:Proceedings of 21th International Drying Symposium

Authors: Soares, C.; Nogueira, F.; Santana, A.; Oliveira, R.;

doi: 10.4995/ids2018.2018.7803

Vitamin C content of freeze dried pequi (Caryocar brasiliense Camb.) pulp

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Abstract

Vitamin C is one of the constituents of pequi pulp. It is a natural antioxidant, capable of sequestering free radicals. The present study aimed to freeze dry a pequi pulp encapsulated with maltodextrin and whey protein and analyze vitamin C content. Vitamin C loss was lower in the experimental run that did not use encapsulating agent. Whereas, the run that used 15% of whey protein concentrate as encapsulant agent in relation to pequi solids presented the highest value (220.74 mg vitamin C / g pequi solids). Freeze drying of pequi pulp is a technique for vitamin C conservation independently of the variation in maltodextrin and whey protein proportion.Keywords: drying; encapsulating agent; ascorbic acid.

Country

Spain

Related Organizations

Universitat Politècnica de València
Spain
State University of Campinas
Brazil
Federal University of Maranhão
Brazil
Universidade Estadual do Maranhão
Brazil

Keywords

Intensification, Encapsulating agent, Energy, Dehydration, Evaporation, Sublimation, Dewatering, Environmental, Diffusion, Emerging technologies, Process control, Ascorbic acid, Products quality, Drying

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