STORAGE STABILITY AND PHYSICOCHEMICAL PROPERTIES OF PASSION FRUIT JUICE MICROCAPSULES BY SPRAY-DRYING
Keywords:
passion fruit juice, spray drying, microencapsulation, sorption isotherms, water activity, vitamin C
Abstract
The aim of this work was to microencapsulate passion fruit juice (PFJ) by spray-drying in two different biopolymers blends: Gum Arabic-mesquite gum-maltodextrin DE-10 (GA17-MG66-MD17 and GA17-MG-17-MD66), yielding the microcapsules MGA17-MG66-MD17 and MGA17-MG17-MD66. The spray-dried passion fruit microcapsules were analyzed for physicochemical properties (moisture content, water activity, powder particle size), quality properties (hygroscopicity, dispersibility, rehydration time), and reconstituted product properties (total color change and vitamin C retention). The minimum integral entropy of the microcapsules was determined at 25, 35, and 40°C, and the resulting water activities (aW) were 0.447, 0.505, 0.629 for MGA17-MG66-MD17 and 0.383, 0.414, 0.605 for MGA17-MG17-MD66, respectively. These temperatures-aW sets were considered as the most adequate conditions for achieving maximum storage stability of the microcapsules. The best vitamin C retention level occurred at 25°C, aW = 0.447 for MGA17-MG66-MD17, and at 25°C, aW = 0.383 for MGA17-MG17-MD66.
References
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Rodríguez-Hernández, G-R., González-García, R.,Abud-Archila, M-A., Grajales-Lagunes A. and Ruiz-Cabrera, M.A. (2005). Spray drying of cactus pear juice: Eect on the physicochemical properties of powder and reconstituted product. Drying Technology 23, 955-973.
Rodríguez-Huezo, M.E., Pedroza-Islas, R., Prado-Barragán, L.A., Beristain, C.I. and Vernon-Carter E.J. (2004). Microencapsulation by spray-drying of multiple emulsions containing carotenoids. Journal of Food Science 69, E351-E359.
Slade, L. and Levine, H. (1991). Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 30(2-3), 115-360.
Talcott, S.T., Percival, S.S., Pittet-Moore, J. and Celoria, C. (2003). Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis). Journal Agricultural Food Chemistry 51, 935-941.
Tonon, R.V., Brabet, C. and Hubinger, M.D. (2010). Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea Mart.) juice produced with dierent carrier agents. Food Research International 43, 907-914.
Uddin, M.S., Hawlader, M.N.A., Ding, L. and Mujumdar, A.S. (2002). Degradation of ascorbic acid in dried guava during storage. Journal of Food Engineering 51, 21-26.
Vernon-Carter, E.J., Gómez, S.A., Beristain, C.I., Mosqueira, G., Pedroza-Islas, R. and Moreno-Terrazas, R.C. (1996). Color degradation and coalescence kinetics of Aztec marigold oleoresin-in-water emulsions stabilized by mesquite or Arabic gums and their blends. Journal of Texture Studies 27, 625-641.
Vernon-Carter, E.J., Pedroza-Islas, R. and Beristain, C.I. (1998). Stability of Capsicum annuum oleoresin-in water emulsions containing Prosopis and Acacia gums. Journal of Texture Studies 29(5), 553-567.
Bonilla, E., Azuara, E., Beristain, C.I. and Vernon- Carter, E.J. (2010). Predicting suitable storage conditions for spray-dried microcapsules formed with dierent biopolymer matrices. Food Hydrocolloids 24, 633-640.
Diosady, L.L., Rizvi, S.S.H., Cai, W. and Jagdeo, D.J. (1996). Moisture sorption isotherms of canola meals, and applications to packing. Journal of Food Science 61, 204-208.
Fenyo, J.C. and Vandevelde, M.C. (1990). Physicochemical properties of gum Arabic in relation to structure. In: Gums and Stabilizers for the Food Industry, (G.O. Phillips, D.J. Wedlock, and P.A. Williams, eds.), Vol. 5, Pp 17-23, Oxford, England.
Ferreres, F., Sousa, C., Valentao, P., Andrade, P.B., Seabra, R.M. and Gil-Izquierdo, A. (2007). New C-Deoxyhexosyl flavones and antioxidant properties of Passiflora edulis leaf extract. Journal of Agricultural and Food Chemistry 55, 10187-10193.
Labuza, T.P., Kaanane, A. and Chen, J.Y. (1985). Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of Food Science 50, 385-391.
Lang, K.W., McCune, T.D. and Steinberg, M.P. (1981). A proximity equilibration cell for rapid determination of sorption isotherms. Journal of Food Science 46, 936-938.
Lewicki, P.P. (1997). The applicability of the GAB model to food water sorption isotherms. International Journal of Food Science and Technology 32, 553-557.
Martinelli, L., Gabas, A.L. and Telis-Romero, J. (2007). Thermodynamic and quality properties of lemon juice powder as aected by maltodextrin and gum Arabic. Drying Technology 25(12), 2035-2045.
McLaughlin, C.P. and Magee, T.R.A. (1998). The determination of sorption isotherm and the isosteric heats of sorption for potatoes. Journal of Food Engineering 35, 267-280.
Orozco-Villa fuerte, J., Cruz-Sosa, F., Ponce-Alquicira, E. and Vernon-Carter, E.J. (2003). Mesquite gum: Fractionation and characterization of the gum exuded from Prosopis laevigata obtained from plant tissue culture and from wild trees. Carbohydrate Polymers 54, 327-333.
Pérez-Alonso, C., Báez-González, J.G., Beristain, C.I., Vernon-Carter, E.J. and Vizcarra-Mendoza, M.G. (2003). Estimation of the activation energy of carbohydrate polymers blends as selection criteria for the use as wall material for spray-dried microcapsules. Carbohydrate Polymers 53,197-203.
Pérez-Alonso, C., Beristain, C.I., Lobato-Calleros, C., Rodríguez-Huezo, M.E. and Vernon-Carter, E.J. (2006). Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers. Journal of Food Engineering 77, 753-760.
Pérez-Alonso, C., Cruz-Olivares, J., Barrera-Pichardo, J.F., Rodríguez-Huezo, M.E.,Báez-González, J.G and Vernon-Carter, E.J. (2008). DSC thermo-oxidative stability of red chili oleoresin microencapsulated in blended biopolymers matrices. Journal of Food Engineering 85, 613-624.
Pérez-Alonso, C., Fabela-Morón, M.F., Guadarrama- Lezama, A.Y., Barrera-Pichardo, J.F., Alamilla-Beltrán, L. and Rodríguez-Huezo, M.E. (2009). Interrelationship between the structural features and rehydration properties of spray dried manzano chilli sauce microcapsules. Revista Mexicana de Ingeniería Química 8, 187-196.
Pitalua, E., Jimenez, M., Vernon-Carter, E.J. and Beristain, C.I. (2010). Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material. Food and Bioproducts Processing 88, 253-258.
Quek, S.Y., Chok, N.K. and Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing 46, 386-392.
Reineccius, G.A. (2004). The spray drying of food flavors. Drying Technology 22(6), 1289-1324.
Rizvi, S.S.H. and Benado, A.L. (1984). Thermodynamic properties of dehydrated foods. Food Technology 38, 83-92.
Rodríguez-Hernández, G-R., González-García, R.,Abud-Archila, M-A., Grajales-Lagunes A. and Ruiz-Cabrera, M.A. (2005). Spray drying of cactus pear juice: Eect on the physicochemical properties of powder and reconstituted product. Drying Technology 23, 955-973.
Rodríguez-Huezo, M.E., Pedroza-Islas, R., Prado-Barragán, L.A., Beristain, C.I. and Vernon-Carter E.J. (2004). Microencapsulation by spray-drying of multiple emulsions containing carotenoids. Journal of Food Science 69, E351-E359.
Slade, L. and Levine, H. (1991). Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 30(2-3), 115-360.
Talcott, S.T., Percival, S.S., Pittet-Moore, J. and Celoria, C. (2003). Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis). Journal Agricultural Food Chemistry 51, 935-941.
Tonon, R.V., Brabet, C. and Hubinger, M.D. (2010). Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea Mart.) juice produced with dierent carrier agents. Food Research International 43, 907-914.
Uddin, M.S., Hawlader, M.N.A., Ding, L. and Mujumdar, A.S. (2002). Degradation of ascorbic acid in dried guava during storage. Journal of Food Engineering 51, 21-26.
Vernon-Carter, E.J., Gómez, S.A., Beristain, C.I., Mosqueira, G., Pedroza-Islas, R. and Moreno-Terrazas, R.C. (1996). Color degradation and coalescence kinetics of Aztec marigold oleoresin-in-water emulsions stabilized by mesquite or Arabic gums and their blends. Journal of Texture Studies 27, 625-641.
Vernon-Carter, E.J., Pedroza-Islas, R. and Beristain, C.I. (1998). Stability of Capsicum annuum oleoresin-in water emulsions containing Prosopis and Acacia gums. Journal of Texture Studies 29(5), 553-567.
Published
2020-05-06
How to Cite
Carrillo-Navas, H., González-Rodea, D. A., Cruz-Olivares, J., Barrera-Pichardo, J., Román-Guerrero, A., & Pérez-Alonso, C. (2020). STORAGE STABILITY AND PHYSICOCHEMICAL PROPERTIES OF PASSION FRUIT JUICE MICROCAPSULES BY SPRAY-DRYING. Revista Mexicana De Ingeniería Química, 10(3), 421-430. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1675
Issue
Section
Food Engineering
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