Development and characterization of pinhão extract powders using inulin and polydextrose as prebiotic carriers.

MARAFON, K.; CARVALHO, A. C. F.; PRESTES, A. A.; SOUZA, C. K. de; ANDRADE, D. R. M.; HELM, C. V.; PEREIRA, F. N.; TEDESCHI, P.; GOIS, J. S. de; PRUDENCIO, E. S.

Development and characterization of pinhão extract powders using inulin and polydextrose as prebiotic carriers.

Autores

Descripción

Araucaria angustifolia produces seeds known as PinhÃ£o, which are valued for their nutritional composition and potential use in functional foods. This study investigated the production and characterization of spray-dried PinhÃ£o extracts using inulin (E1) and polydextrose (E2) as carrier agents. The formulations were assessed for physicochemical composition, physical properties, rehydration behavior, morphology, phenolic profile, and mineral content. Spray drying resulted in yields of 67.7% (E1) and 60.6% (E2). E1 exhibited higher carbohydrate (37.02 g/100 g) and fiber contents (34.11 g/100 g), as well as lower moisture (1.35 g/100 g) and water activity (0.16), yielding powders with greater stability and lighter color. E2 demonstrated a superior rehydration performance, with higher wettability and dispersibility, attributed to the amorphous and hydrophilic nature of polydextrose. The matrix formed by inulin and polydextrose during spray drying was equally effective in preserving the low contents of phenolic compounds, demonstrating the suitability of the technique for stabilizing these heat-sensitive bioactive compounds. Only very low levels of phenolic compounds were detected in both samples, which is consistent with the naturally low phenolic content of the PinhÃ£o almond. Mineral analysis showed greater calcium and magnesium retention in E1, whereas E2 contained higher levels of potassium, phosphorus, iron, and zinc. Overall, inulin enhanced powder stability and compactness, while polydextrose improved rehydration behavior and mineral preservation, supporting the potential application of PinhÃ£o extract powders in functional and health-oriented food products.