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<p><i>Campomanesia</i> <i>adamantium</i> (Myrtaceae), popularly known as guavira, produces fruits that are juicy and sweet and rich in minerals and vitamin C. However, guavira is highly perishable and seasonal, which makes its conservation difficult and limits its period of consumption. This represents a challenge for both the storage and marketing of the fruit. Microencapsulation by atomization can be used to minimize the loss of bioactive compounds, improving the characteristics (stability, solubility, controlled release, and taste and odor masking) and applicability of the powdered product. In this study, the objective was to evaluate the effect of different encapsulating agents (bocaiuva pulp, maltodextrin, gum arabic, and chitosan) and three diameter concentration nozzles (1.0, 1.2, and 1.5&#xa0;mm) on the retention of vitamin C in guavira pulp microencapsulated by atomization. The results showed that gum arabic increased the powder yield and vitamin C retention. The addition of maltodextrin resulted in powders with greater solubility and lower hygroscopicity. Furthermore, the optimization tool indicated that the best process conditions were achieved with the addition of gum arabic (10.8%) and chitosan (7.2%), resulting in desirable values for powder yield (29.5%), solubility (82.9%), hygroscopicity (15.9%), and vitamin C content (741.1&#xa0;mg/100&#xa0;g). Additionally, a dispersion nozzle with a diameter of 1.0&#xa0;mm was considered the most suitable for obtaining guavira pulp microparticles with a high ascorbic acid content. In conclusion, these results provide new perspectives for the prolonged conservation and commercialization of microencapsulated guavira rich in vitamin C for applications in the food, pharmaceutical, and cosmetic industries, making its use possible outside of natural seasonality.</p>

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Effect of Encapsulating Agents and Spray Nozzle Diameters on Vitamin C Retention in Microcapsules of Campomanesia adamantium Fruits by Spray Drying

  • 期刊论文

  • 发表日期：

    2025年1月30日

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  • Nailene de Freitas Ortega,
  • Viviane da Silva Mendoza,
  • Debora da Silva Baldivia,
  • Silvia Sayuri Yahagi,
  • Daniel Araujo Gonçalves,
  • Eliana Janet Sanjinez-Argandonãa

摘要

Campomanesia adamantium (Myrtaceae), popularly known as guavira, produces fruits that are juicy and sweet and rich in minerals and vitamin C. However, guavira is highly perishable and seasonal, which makes its conservation difficult and limits its period of consumption. This represents a challenge for both the storage and marketing of the fruit. Microencapsulation by atomization can be used to minimize the loss of bioactive compounds, improving the characteristics (stability, solubility, controlled release, and taste and odor masking) and applicability of the powdered product. In this study, the objective was to evaluate the effect of different encapsulating agents (bocaiuva pulp, maltodextrin, gum arabic, and chitosan) and three diameter concentration nozzles (1.0, 1.2, and 1.5 mm) on the retention of vitamin C in guavira pulp microencapsulated by atomization. The results showed that gum arabic increased the powder yield and vitamin C retention. The addition of maltodextrin resulted in powders with greater solubility and lower hygroscopicity. Furthermore, the optimization tool indicated that the best process conditions were achieved with the addition of gum arabic (10.8%) and chitosan (7.2%), resulting in desirable values for powder yield (29.5%), solubility (82.9%), hygroscopicity (15.9%), and vitamin C content (741.1 mg/100 g). Additionally, a dispersion nozzle with a diameter of 1.0 mm was considered the most suitable for obtaining guavira pulp microparticles with a high ascorbic acid content. In conclusion, these results provide new perspectives for the prolonged conservation and commercialization of microencapsulated guavira rich in vitamin C for applications in the food, pharmaceutical, and cosmetic industries, making its use possible outside of natural seasonality.