Encapsulation of W/O/W Acerola Emulsion by Spray Drying: Optimization, Release Kinetics, and Storage Stability

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Process Engineering

Background:

• Acerola (Malpighia emarginata DC.) is a tropical fruit rich in vitamin C and phenolic compounds.
• These bioactive compounds possess significant health benefits.
• Effective processing is crucial for preserving acerola's nutritional value.

Purpose of the Study:

• To optimize spray drying parameters for acerola powder production.
• To evaluate the release kinetics and stability of bioactive compounds in the powder.
• To determine optimal inlet and outlet temperatures for maximizing yield and bioactive compound retention.

Main Methods:

• Response Surface Methodology (RSM) with a central composite design was employed.
• Optimization of spray drying inlet and outlet temperatures.
• Analysis of moisture content, process yield, and encapsulation efficiency of total polyphenols, flavonoids, and vitamin C.
• Evaluation of dissolution characteristics and powder stability under different storage conditions.

Main Results:

• Optimal spray drying inlet and outlet temperatures were determined as 157°C and 91°C, respectively.
• High-accuracy prediction models (R² ≥ 0.88) were developed for key parameters.
• Predicted monolayer moisture content was below 4.01% (BET equation).
• Encapsulation yields for total polyphenols, flavonoids, and vitamin C were 61.44%, 37.42%, and 27.19%, respectively.
• Acerola powder demonstrated good dissolution in acidic food simulations and superior stability at 10°C storage.

Conclusions:

• Spray drying optimization using RSM effectively preserves acerola's bioactive compounds.
• The resulting acerola powder exhibits favorable dissolution and stability characteristics.
• Optimal storage at 10°C is recommended for maintaining powder quality over 30 days.