TAILIEUCHUNG - Changes of total polyphenolics and vitamin C acerola during storage and spray drying process

Results of this research showed that there was significant difference in vitamin C and total polyphenolic concentration and three popular varieties of acerola fruits from Tien Giang province. Concentrations of both vitamin C and polyphenolics reduced rapidly during storage at room temperature. | Changes of total polyphenolics and vitamin C acerola during storage and spray drying process Nong Lam University Ho Chi Minh City 69 Changes of total polyphenolics and vitamin C in acerola during storage and spray drying process Thien T. Le1 Quang H. Luong1 Cabaltica D. Angeli2 Tuan Q. Le3 amp Katleen Raes4 1 Department of Food Engineering Nong Lam University Ho Chi Minh City Vietnam 2 Department of Civil Engineering International University Ho Chi Minh City Vietnam 3 Department of Food Science and Technology Kasetsart University Bangkok Thailand 4 Department of Industrial Biological Sciences Ghent University Kortrijk Belgium ARTICLE INFO ABSTRACT Research paper Acerola fruit is known to have a high vitamin C concentration. Polyphenolics are also natural oxidants occurring in plants. Under- Received May 03 2018 standing changes of these components during storage conditions Revised May 18 2018 and processing steps become important. Results of this research Accepted May 23 2018 showed that there was significant difference in vitamin C and total polyphenolic concentration and three popular varieties of acerola Keywords fruits from Tien Giang province. Concentrations of both vitamin C and polyphenolics reduced rapidly during storage at room tem- Acerola perature. After three days vitamin C reduced about 40 whereas total polyphenolics reduced about 70 . The losses at refrigerated Vitamin C temperature after 3 days were less than 15 and less than 30 Polyphenolics for vitamin C and total polyphenolics respectively. Frozen storage Spray drying of the fruit maintained quite well vitamin C and polyphenolics. Storage Acerola pomace juice was concentrated before spray drying and at the same vacuum pressure temperatures influenced significantly the retention of vitamin C and total polyphenolics. Optimization Corresponding author of spray drying conditioners including inlet hot air temperatures and added ratio of maltodextrin drying carrier was also carried Le Trung Thien out

• Sinh học
• Changes of total polyphenolics and vitamin C
• Acerola during storage and spray drying process
• Acerola during storage
• Spray drying process
• Vitamin C and total polyphenolics
• Acerola fruit
• Vitamin C
• Natural oxidants occurring in plants
• Spray drying
• Drying carrier
• Total polyphenolics