Storage stability and physicochemical properties of passion fruit juice microcapsules by spray-drying
H. Carrillo-Navas, D. A. González-Rodea, J. Cruz-Olivares, J.F. Barrera-Pichardo, A. Román-Guerrero and C. Pérez-Alonso
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We analyzed the physicochemical properties, quality properties and thermodynamic functions of the passion fruit juice microencapsulated by spray drying.
The influence of temperature, moisture content and water activity play an important role on vitamin C retention of passion fruit juice microencapsulated.
Factors such as the type of wall material, composition and diffusion for porosity in the structure of the wall material can explain like affect the stability of the microcapsules.
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The thermodynamic analysis of sorption isotherms allowed determination of the best storage conditions for providing long-term physical stability to passion fruit juice microencapsulated.
The passion fruit juice microencapsulated can be used to industrial applications (i.e., instant beverage) and served as a source of vitamin C.
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