Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food: particle characterization, pulp formulation and sensory analysis

Carlos Eduardo De Farias Silva; Rosana Correia Vieira; Izabelle Caroline Caetano da Silva; Raphaella Barbosa de Oliveira Cerqueira; Nayana Pereira Andrade; Fabiana Claudino da Silva; Francine Pimentel de Andrade; Ana Karla de Souza Abud; Kaciane Andreola; Osvaldir Pereira Taranto

doi:10.1007/s13197-020-04892-7

Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food: particle characterization, pulp formulation and sensory analysis

J Food Sci Technol. 2021 Nov;58(11):4194-4204. doi: 10.1007/s13197-020-04892-7. Epub 2020 Nov 26.

Affiliations

¹ Center of Technology, Federal University of Alagoas, Maceió, Alagoas Brazil.
² Institute of Chemistry and Biotechnology, Federal University of Alagoas, Maceió, Alagoas Brazil.
³ Department of Food Technology, Federal University of Sergipe, São Cristovão, Sergipe Brazil.
⁴ Faculty of Chemical Engineering, Mauá Institute of Technology, São Caetano do Sul, São Paulo Brazil.
⁵ Department of Chemical Engineering, State University of Campinas, Campinas, São Paulo Brazil.

Abstract

In this study, agglomeration process was applied in concentrated rice protein (RP) powder using hydrolyzed collagen (HC) as binder to improve wetting time and flowability, aiming at its application in the food industry, namely for fruit pulp supplementation. Fruit pulps from acerola (Malpighia emarginata), cashew (Anarcadium occidentale), guava (Psidium guajava), soursop (Annona muricate), passion fruit (Passiflora edulis) and mandarin (Citrus reticulata) replaced in 1-5% (w/w) by RP or RP agglomerated with collagen were evaluated in terms of viscosity/color and sensory attributes. The addition of RP led to changes in the color of the pulps analyzed, resulting in a red and yellowish color. Viscosity analysis showed that the agglomeration process increased RP dispersion as a function of collagen concentration. The percentage of concentrated RP and RP agglomerated with collagen was limited to 1-3% in order to generate acceptance levels higher than 80%, which is similar to the acceptance rate of pulps without any addition (control-NA).

Keywords: Agglomeration; Fruit industry; Juice; Vegetal protein.