DETERMINATION OF THE MINIMUM INTEGRAL ENTROPY, WATER SORPTION AND GLASS TRANSITION TEMPERATURE TO ESTABLISHING CRITICAL STORAGE CONDITIONS OF BEETROOT JUICE MICROCAPSULES BY SPRAY DRYING

 

A.Y. Guadarrama-Lezama, J. Cruz-Olivares, S.L. Martínez-Vargas, H. Carrillo-Navas, A. Román-Guerrero and C. Pérez-Alonso

 

 

  • We microencapsulate beetroot juice by spray-drying using as protective colloid gum Arabic.

  • We determined the minimum integral entropy, water sorption and glass transition temperature to establishing critical storage conditions of beetroot juice microencapsulated.

  • Factors like ageing of the glassy material (gum Arabic), rotational mobility and diffusion for porosity in the structure, can explain the occurrence of chemical reactions in microcapsules and like affect the stability of the microcapsules.

  • The influence of temperature, moisture content and water activity play an important role on betanin retention of beetroot juice microencapsulated.

  • The beetroot juice microencapsulated can be used to industrial applications (i.e., instant beverage, food baby)