INFLUÊNCIA DA PRESENÇA DO AGENTE ENCAPSULANTE NAS CARACTERÍSTICAS FÍSICAS DO EXTRATO DE ERVA-MATE SECO POR ATOMIZAÇÃO

Abstract

Spray drying is an important method used by the food industry, improving properties as handling and dispersion. The purpose of this study was evaluate the influence of maltodextrin encapsulating agent on the properties of yerba maté extract in spray drying. The effects of wall material on water activity, hygroscopicity, dissolubility, solubility and color of the samples were evaluated. The physical property of hygroscopicity reveals that the presence of maltodextrin resulted in a less hygroscopic powder, which is associated with the fact that maltodextrin is a material with low hygroscopicity, reducing the water adsorption capacity of dehydrated products in spray dryer, affecting the result significantly and positively, as it indicates greater stability. As the two extract samples were from different lots, due to a lack of standardization it was not possible to differentiate them in terms of water activity, solubility and dissolubility. In the color analysis, a difference was found between the darkest and reddish dehydrated samples while the microencapsulated sample with maltodextrin is more yellow, pure and lighter, a difference that is noticeable to the naked eye.