Análise do teor de ácido ascórbico presente na polpa de acerola (Malpighia Emarginata) em pó obtida através do método de aspersão (spray dryer)

Abstract

Acerola is a very perishable fruit. Studies on methods of conservation and use of the nutrients present are necessary to guarantee a longer shelf life with the least alteration of the natural characteristics of foods, whether microbial, enzymatic, physical or chemical. Faced with this problem, efforts are being made to conserve and make better use of acerola pulp through spray drying. However, as acerola is a fruit rich in ascorbic acid, it is necessary to analyze the influence of this dehydration process on the vitamin C content. acerola, using maltodextrin as encapsulating polymer, evaluating the influence of the spray dryer drying parameters (drying temperature, air flow, feed flow and aspiration rate) on the Ascorbic Acid content in the acerola powder. For drying, a laboratory-scale spray dryer, model Mini Spray Dryer, was used, and the analyzes and quantifications of ascorbic acid (AA) were performed using a liquid phase chromatograph coupled to a DAD-type ultraviolet spectrophotometer. The AA content was analyzed before and after drying. A total of 10 drying was performed. 5 tests were carried out varying the temperature from 150 to 170 °C, every 5 °C, with the other parameters fixed. The best temperature with the highest AA content was the range of 155 °C, where the other 5 tests were set and performed, varying other parameters such as inlet air flow, feed flow and air flow. The drying conditions considered optimal were feed flow of 0.8 L/h, air flow of 30 L/min and inlet air flow of 1.5 m³/min. The loss of vitamin C was in the range of 86% when passing through the spray dryer. It is concluded that there was a significant loss of AA even with the use of maltodextrin as a carrier agent.