Microencapsulamento do suco concentrado da acerola: potencial de enriquecimento em aplicações alimentíciasMicroencapsulamento do suco concentrado da acerola: potencial de enriquecimento em aplicações alimentícias

Abstract

Acerola is known for its high content of vitamin C, which is essential for the development of various functions in the human body. To optimize the conditions of microencapsulation of acerola juice, the atomization technique was used. Pruni xanthan was used because it proved to be stable at pH levels, temperatures and salts, in which it formed an emulsion to form microcapsules. Maltodextrin was necessary because it has the ability to form microcapsules, increasing the total solids of the emulsion, low hygroscopicity, and protecting the encapsulated compounds from light, humidity, and ambient air oxidation. The microencapsulation of the concentrated acerola juice was efficient, storing 16.34 mg/100g of vitamin C, presented pH 4.43 and water activity 0.48 Aw. The microencapsulated material was applied to breads that obtained sensory acceptance and purchase intent greater than 80% and greater softness compared to bread without the microencapsulated material. The microencapsulated protein bullet was added, which received a “source of” claim for having 1.53% in 100 g of bullet. According to the Temporal Dominance of Sensations (TDS) test, the sticky attribute was felt first, after which the hard attribute and cocoa were perceived together, characteristic attributes of chewy candies. The greatest dominance of sensations was for the attributes cocoa, bitterness and softness (10 to 20s).