SPRAY DRYING ANTHOCYANIN EXTRACT FROM AÇAÍ

(Euterpe oleracea Mart.): INFLUENCE ON THE

CHARACTERISTICS OF THE FINAL PRODUCT

Maria da Conceição da Costa Valente, Elza Brandão Santana, Rafael Alves do Nascimento,
Nielson Fernando da Paixão Ribeiro, Cristiane Maria Leal Costa, Lênio José Guerreiro de Faria*

*Leniojgfaria@gmail.com

Belém-Pará
2018
INTRODUCTION

• Antioxidant
• Carotenoids
• Flavonoids
• Other Polyphenois
• Anthocyanins

Cyanidin-3-glucoside and cyanidin-3-rutinoside are the main constituents.

Anthocyanins play a major role in the food, cosmetics, and pharmaceutical
industries as they can be used to replace artificial dyes.

The cost of commercialization of isolated and chemically pure anthocyanins is

very high (one milligram of anthocyanin can cost over $ 1,000).
 INTRODUCTION
The aggregation of certain fruit crops through their processing has been much
studied with the objective of providing differentiated products that minimize the
loss of their original properties or, still, concentrating their bioactive components

Spray drying is the most widely used

encapsulating technique for food
products. This is the most widely used
food drying technique and is applied in
the small- or large-scale production of
a broad range of products.

This study aimed to perform the spray drying of anthocyanin extract from açaí berry
using maltodextrin and modified manioc starch in its formulation. The optimal drying
condition was estimated based on the statistical analysis aided by the simultaneous
optimization technique known as desirability function.
 MATERIAL AND METHODS
• 166 g of açaí berry;
• 1000 mL solution (92.8 % ethanol at a
50:50 ratio with distilled water);
Açaí berry Extract • 48 h protected from light at room
temperature
• 2 g citric acid to reach pH 3;
• Concentrated with a rotary evaporator
for 300mL de extract at 40 °C / 15 min.

• 300 mL de extract;
• 0.7% (0.105 g) modified manioc starch
Extract Formulation with 4.3% (14.895 g) maltodextrin;
• Homogenized in an Ika T25 Ultra-Turrax
homogenizer for 10 minutes at 9,500 rpm
MATERIAL AND METHODS

FORMULATION PCCR
Operational Response
variables: variables:

• Temperature • Moisture
• Volumetric • Anthocyanin
flow rate retention
• Powder yield

Optimal condition drying

• Powder solubility (Function desirability)
• Apparent density
• Compacted density
• Higroscopicity
 RESULTS AND DISCUSSION
Natural and coded
Responses
Run variables
T (X1) Q (X2) CM Y AR
Statistical analysis 01 110(-1) 8(-1) 4.90 49.76 78.56
02 150(+1) 8(-1) 3.77 55.92 72.55
03 110(-1) 12(+1) 5.90 49.70 82.75
T: input air temperature (°C); Q: feeding
04 150(+1) 12(+1) 2.64 49.17 71.53
volumetric flow rate (mL.min-1); MC: final 05 102(−√2) 10(0) 5.18 45.86 83.88
content moisture (g.100g-1 d.b.); Y: powder yield 06 158(+√2) 10(0) 3.49 55.44 69.60
(%); AR: anthocyanin retention (%) 07 130(0) 7(−√2) 4.13 55.05 77.39
08 130(0) 13(+√2) 4.81 50.74 84.14
09 130(0) 10(0) 2.21 55.94 83.43
10 130(0) 10(0) 2.41 54.32 80.94
11 130(0) 10(0) 2.93 54.59 81.63
Content Moisture Powder Yield Anthocyanin Retention
Source df
Coeff. F p Coeff. F p Coeff. F p
X1 1 -0.849 41.54 0.023* 2.399 6.96 0.016* -4.685 105.44 0.009*
X12 1 0.886 31.95 0.040* -2.319 39.99 0.024* -3.250 35.62 0.027*
X2 1 0.104 0.63 0.512 -1.616 27.64 0.034* 1.591 12.16 0.073
Anova X22 1 0.954 36.90 0.026* -1.190 10.53 0.083 -1.224 5.05 0.154
X1X2 1 -0.533 8.91 0.103 -1.673 14.85 0.061 -1.305 4.10 0.180
Lack-
3 1.61 0.405 3.85 0.213 3.53 0.228
of-fit
Pure error 2
Intercepto 2.517 < 0.001* 54.952 < 0.001* 82.008 < 0.001*
R2 0.9382 0.9148 0.9260
 RESULTS AND DISCUSSION

• Higher temperatures resulted in powder with

lower moisture, which is related to drying
efficiency.

• The assays carried out with lower flow rates

resulted in lower powder moisture. The
decrease in this variable makes the contact
time between the product and the air
decrease, thus leading to a product with
lower moisture.

Content moisture

X1= Temperature
X2= Volumetric flow rate
 RESULTS AND DISCUSSION
• The decrease in temperature led to greater
anthocyanin retention, i.e., when temperature
increased, anthocyanin retention decreased
because anthocyanins are sensitive to high
temperatures.

• The increased feeding volumetric flow rate makes

the contact time between the product and the air
decrease, thus leading to a product with higher
anthocyanin concentration.

Anthocyanin retention

X1= Temperature
X2= Volumetric flow rate
RESULTS AND DISCUSSION
• The temperature isolated variable positively
impacted that response, i.e., when it goes
went the lowest (102°C) to the highest
(158°C) level, higher yield was obtained.

• Excessive feeding rates lead to lower output

temperature and accumulation of material on
the chamber walls (Masters, 1991) which
causes lower powder yields and higher input
air flow rate.

Powder Yield

X1= Temperature
X2= Volumetric flow rate
RESULTS AND DISCUSSION

In this processing
134 °C 9 mL. min-1 condition
 CONCLUSIONS
 Spray drying açaí extract was shown to be a viable technique to obtain powdered
dye;

 Drying air temperature and feed flow were statistically influential in the production of
açaí dye;

 The process presented better yield (56%) and powders with lower humidity
(3g.100g-1) in higher drying air temperatures and lower feed rate;

 A retention of 84% of anthocyanin in the process was obtained under conditions of

lower temperature and higher feed rate;

 The optimal desirability function value occurs when the input air temperature is
offset close to the central level (134°C) and the feeding volumetric flow rate, close to
the central level (9 mL.min-1);

 The powder dye showed high solubility and could be used in formulations of instant
products or incorporated into other food matrices.
ACKNOWLEDGEMENTS
 REFERENCES
 Darnet, S., Serra, J. L., da Cruz Rodrigues, A. M., & Meller da Silva, L. H. (2011). A high-
performance liquid chromatography method to measure tocopherols in açai pulp (Euterpe
oleracea). Food Research International, 44, 2107–2111.

 Derringer, G., & Suich, R. (1980). Simultaneous Optimization of Several Response

Variables. Journal of Quality Technology, 12, 214–219.

 Fontes, C. P. M. L., Silva, J. L. A., Sampaio-Neta, N. A., da Costa, J. M. C., & Rodrigues, S.
(2014). Dehydration of Prebiotic Fruit Drinks by Spray Drying: Operating Conditions and
Powder Characterization. Food and Bioprocess Technology, 7, 2942–2950.

 Marques, G. R., Borges, S. V., de Mendonça, K. S., de Barros Fernandes, R. V., &
Menezes, E. G. T. (2014). Application of maltodextrin in green corn extract powder
production. Powder Technology, 263, 89–95.

 Moreira, G. Éder G., Maia Costa, M. G., Souza, A. C. R. de, Brito, E. S. de, Medeiros, M. de
F. D. de, & Azeredo, H. M. C. de. (2009). Physical properties of spray dried acerola pomace
extract as affected by temperature and drying aids. LWT - Food Science and Technology,
42, 641–645.

 Tonon, R. V., Brabet, C., & Hubinger, M. D. (2008). Influence of process conditions on the
physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray
drying. Journal of Food Engineering, 88, 411–418.