5-caffeoylquinic acid retention in spray drying of cocona, an Amazonian fruit, using hydrolyzed collagen and maltodextrin as encapsulating agents

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.

Keywords:

• Spray drying
• encapsulation efficiency
• antioxidant capacity
• chlorogenic acid
• protein

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.

Additional information

Funding

This study was financed partially by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001; and São Paulo Research Foundation (FAPESP) (grant 2017/16835-5, grant 2015/24351-2, and grant 2011/04230-5). The authors are grateful to Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (grant 121193/2018-7), and to the assistance provided by the Laboratory of Process Engineering, School of Food Engineering, at the University of Campinas co-funded by Fapesp (grant 2004/08517-3), as well as the access granted to equipment.