02434naa a2200253 a 450000100080000000500110000800800410001902400520006010000220011224501420013426000090027652016440028565000240192965000200195365000170197365000190199065300290200965300200203870000190205870000200207770000160209770000200211377300470213321234842020-12-18       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s12649-020-01122-12DOI1 aRIBEIRO, L. de O.  aMicroencapsulation of the Extract from Euterpe edulis Co-productbAn Alternative to Add Value to Fruit Agro-Chain.h[electronic resource]  c2020  aThe objective of this work was to evaluate the main characteristics of microparticles obtained from an extract of the Euterpe edulis (juçara) co-product, and in addition evaluate their stability during storage at 30 °C for 60 days. For this purpose, the wall material composition, for spray dryer process, was selected by means of sedimentation assays from suspensions formulated using modified starch, maltodextrin, and whey protein concentrate. The most stable suspensions were those formulated using 100% modified starch and modified starch?+?maltodextrin (1:1). Microparticles were evaluated for determination of moisture, solubility, hygroscopicity, morphological characteristics, particle size, phenolic compounds, antioxidant potential, and glass transition temperature. The results showed that the physical characteristics of the microparticles were not influenced significantly by the reduction of modified starch percentage in the formulations, except for glass transition temperature. Microparticles presented solubility higher than 76%, and hygroscopicity less than 9%. Spherical microparticles with an average size of less than 10 ?m were obtained. The highest process yield (62%) and glass transition temperature (47 °C) were observed when suspension was elaborated using modified starch only. After 60 days, microparticles presented anthocyanins retention superior to 92%, as well as 80%, 99%, and 99% retention of the antioxidant capacity by DPPH, ABTS, and FRAP methods, respectively. Therefore, the microencapsulation of the juçara co-product extract allowed obtaining a stable product containing bioactive compounds.  aBioactive compounds  aFood technology  aSpray drying  aEuterpe Edulis  aPhysical characteristics  aStability study1 aFREITAS, S. P.1 aMATTA, V. M. da1 aJUNG, E. P.1 aKUNIGAMI, C. N.  tWaste Biomass Valorization, 2020. p. 1-12.