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June 10, 2026Applied SciencesOpen Access

Optimization of Parameters for Obtaining Microparticles Containing Açai Extract (Euterpe precatoria Mart.) by Spray Drying

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Authors

FTFernando TelloLYLeny M. YuyarimaFCFernando Castro-Armas

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Overview

Randomized trial optimizes physicochemical properties of açai microparticles, indicating potential for food applications.

Key Points

  • This study aims to optimize the microencapsulation of açai extract by evaluating the effects of different parameters on microparticle properties.
  • Optimization using response surface methodology with central composite rotatable design.
  • Factors included inlet air temperature and polymer ratio of gum Arabic and maltodextrin.
  • Validation showed less than 5% relative errors between predicted and experimental values.
  • Optimal conditions achieved 135 °C inlet air temperature and a 50:50 gum Arabic to maltodextrin ratio.
  • Process yield of 76.05% and total phenolic compounds of 2791.83 mg GAE/100 g reported.
  • Microparticles presented spherical forms with rough surfaces, supporting their functional ingredient potential.

Cite This Study

Tello et al. (2026) studied this question.

synapsesocial.com/papers/6a2901886f82f25be989dce0https://doi.org/10.3390/app16125760
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