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Food and Bioprocess Technology

, Volume 12, Issue 12, pp 2107–2119 | Cite as

Highly Stable Microparticles of Cashew Apple (Anacardium occidentale L.) Juice with Maltodextrin and Chemically Modified Starch

  • Paola D. D. S. Maia
  • Diego dos Santos Baião
  • Victor Paulo F. da Silva
  • Verônica Maria de Araújo Calado
  • Christiane Queiroz
  • Cristiana Pedrosa
  • Vera Lúcia Valente-Mesquita
  • Anna Paola T. R. PierucciEmail author
Original Paper
  • 35 Downloads

Abstract

The cashew apple (Anacardium occidentale L.) is rich in antioxidants such as ascorbic acid, carotenoids, and phenolic compounds, in addition to the macronutrients. In recent years, there has been a growing demand of “easy to prepare” fruit products for the general population. This work aimed to evaluate the microencapsulation of cashew apple juice by spray drying using different ratios of encapsulating matrices and different concentrations of total solids. The formed microparticles were evaluated by the retention of ascorbic acid, total phenolics, moisture, yield, solubility, and particle size and morphology. Three samples formulated with 15% total solids and three encapsulating matrices (40:60% of maltodextrin: starch octenylsuccinate, 100% of maltodextrin, and 100% starch octenylsuccinate) were selected for the stability study. All microparticles were 100% soluble, and the best results were obtained using the microparticles with the highest total solids ratios (15%). When using a single encapsulant, starch octenyl succinate was superior to maltodextrin in terms of ascorbic acid and total phenolics retention, moisture, yield, solubility, and particle size. The microparticles with 40:60% of maltodextrin: octenylsuccinate and 15% total solid showed the highest ascorbic acid and total phenolics retention as well as good physical properties and better performance when compared to other encapsulating matrix compositions. The microencapsulated cashew apple juice using such a formulation can be used in the food industry to produce functional and special-purpose foods to promote human health.

Keywords

Cashew apple Maltodextrin Antioxidant activity Shelf-life stability Microencapsulation Spray drying 

Notes

Acknowledgments

This study received financial support from CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), and FAPERJ (Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro).

Author Contributions

P.D.D.S.M., V.L.V.M., and A.P.T.P. conceptualized and designed the research. P.D.D.S.M., D.S.B., V.P.F.S., and C.Q. analyzed the cashew apple juice, obtained experimental data, and interpreted the results. P.D.D.S.M., D.S.B., and C.Q. prepared the figures and wrote the manuscript. P.D.D.S.M., D.S.B., V.L.V.M., and A.P.T.P. edited and revised the manuscript. All authors read the manuscript, critically examined the important intellectual content, and approved the final version.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflicts of interest.

Supplementary material

11947_2019_2376_MOESM1_ESM.docx (12 kb)
ESM 1 (DOCX 12 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Paola D. D. S. Maia
    • 1
  • Diego dos Santos Baião
    • 2
  • Victor Paulo F. da Silva
    • 1
  • Verônica Maria de Araújo Calado
    • 2
  • Christiane Queiroz
    • 3
  • Cristiana Pedrosa
    • 1
  • Vera Lúcia Valente-Mesquita
    • 1
  • Anna Paola T. R. Pierucci
    • 1
    Email author
  1. 1.Departamento de Nutrição Básica e ExperimentalInstituto de Nutrição Josué de Castro, Universidade Federal do Rio de JaneiroRio de JaneiroBrazil
  2. 2.Instituto de Química, Universidade Federal do Rio de JaneiroRio de JaneiroBrazil
  3. 3.Departamento de NutriçãoUniversidade Federal do ParanáCuritivaBrazil

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