First-order Modeling of Wall Composition and Outlet Temperature Effects on Particle Morphology and Antioxidant Properties of Spray-dried Pequi (Caryocar brasiliense) Pulp Powders
Randomized trial evaluates wall composition and temperature effects on antioxidant properties in pequi pulp, suggesting improved industrial utilization.
Key Points
This study aims to assess how wall material composition and outlet air temperature affect the properties of spray-dried pequi pulp powders.
Applied a fractional factorial Box–Hunter design to explore variables: outlet air temperature (80–90 °C), maltodextrin (MD) concentration (10–20%), and whey protein concentrate (WPC) concentration (0–10%)
Characterized produced powders for physicochemical, morphological, and antioxidant properties, including total phenolic content and various antioxidant assays.
Evaluated model performance by comparing predicted and observed values under optimal conditions.
The 10:10 MD:WPC ratio at 80 °C outlet temperature maximized total phenolic retention and antioxidant activity.
Whey protein concentrate showed the strongest positive influence on phenolic retention and antioxidant capacity, enhancing functional ingredient properties.
Predicted and observed values aligned well, indicating effective modeling for optimizing spray-drying operations.