Abstract
Cocona is native to Amazon, rich in 5-caffeoylquinic acid (5-CQA). The objective of this study was to evaluate the influence of the inlet air temperature (120-180 °C) and of the combination of encapsulating agents maltodextrin and hydrolyzed collagen (MD:HC, 0:100-100:0), on cocona powders, by central composite rotatable design (CCRD). The main results were: solids recovery of 30.9-68.2%, antioxidant capacities of 98.6-141.3 mM TE/g (FRAP) and 53.1-143.3 mM TE/g (ABTS), 5-CQA of 99.7-670.8 µg/g and encapsulation efficiency of 91.2-98.1%. The best parameters, by CCRD were an MD:HC of 20:80 and a temperature of 120 °C, with high values of FRAP (88.12 mM TE/g), ABTS (81.39 mM TE/g), 5-CQA (532.20 µg/g), and encapsulation efficiency (95.97%). Additionally, cocona powder was evaluated for hygroscopicity (17.14 g/100 g), solubility (76.51%), morphology and color. It is, therefore, a good alternative to enhancing foods, given the bioactive properties of the fruit and of HC.
Acknowledgments
The authors are thankful to M.Sc. Cassia Galves for her assistance in assessment of HC solubility.
Disclosure statement
The authors declare no conflict of interest of any kind.