INTERRELATIONSHIP BETWEEN THE STRUCTURAL FEATURES AND REHYDRATION PROPERTIES OF SPRAY DRIED MANZANO CHILLI SAUCE MICROCAPSULES
Keywords:
fractal dimension surface, sorption isotherms, water activity, microencapsulation, topology, structural features
Abstract
Manzano chilli sauce microcapsules (MCHS) were obtained by spray drying using Gum Arabic (GA100%), whey protein concentrate (WPC100%) and a blend of these biopolymers (GA50%-WPC50%) as wall materials in 2:1 and 4:1 wall to core material ratios (WCMR). Water vapor adsorption isotherms data of microcapsules were obtained at 35 °C and fitted to GAB's model. The monolayer water content values of the microcapsules varied from 9.97 to 14.32 kg H2O/100 kg dry solids, and were used for determining the surface fractal dimension (Ds). Ds values ranged between 2.04 to 2.30 for the 2:1 WCMR and 2.17 to 2.43 for the 4:1 WCMR, respectively. Microcapsules topology was determined by Scanning Electronic Microscopy (SEM). Microcapsules with WPC100% exhibited smoother and more regular shaped topology than those with GA100% which tended to exhibit surface flaws and dents, while those made with the biopolymers blend exhibited an intermediate morphology. Rehydration times of the microcapsules were function of water activity (aw) and WCMR. The higher the WCMR, the higher the rehydration time required.
References
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Alamilla-Beltrán, L., Chanona-Pérez, J. J., Jiménez- Aparicio, A. R. and Gutiérrez-López, G. F. (2005). Description of morphological changes of particles along spray drying. Journal of Food Engineering 67, 179-184.
Beristain, C. I., García, H. S and Vernon-Carter, E. J. (2001). Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum. Lebensmittel- Wissenschaft und Technologie 34, 398-401.
Beristain, C.I. and Vernon-Carter, E.J. (1994). Utilization of mesquite (Prosopis juliflora) gum as emulsion stabilizing agent for spray-dried encapsulated orange peel oil. Drying Technology 12, 1727-1733.
Beristain, C. I., Azuara, E. and Vernon-Carter E. J. (2002). Effect of water activity on the stability to oxidation of spray-dried encapsulated orange peel oil using mesquite gum (Prosopis juliflora) as wall material. Journal of Food Science 67, 206-211.
Buffo, R.A., Probst, K., Zehentbauer, G., Luo, Z. and Reineccius, G.A. (2002). Effect of aglomeration on the properties of spray dried encapsulates flavors. Flavors and Fragance Journal 17, 292- 299.
Domínguez-Domínguez, S., Domínguez-López, A., González-Huerta, A. and Navarro-Galindo, S. (2007). Cinética de imbibición e isotermas de adsorción de humedad de la semilla de Jamaica (Hibiscus sadariffa L.). Revista Mexicana de Ingeniería Química 6, 309-316.
Doulia, D., Tiza, K. and Gekas, V. (2000). A knowledge base for the apparent mass diffusion coefficient (Deff) of foods. International Journal of Food Properties 3(1), 1-14.
Eshbaugh, W. H. (1979). Biosystematic and evolutionary study of the Capsicum pubescens complex. In: Research Report 1970 Projects, National Geographic Society, S.143-162, Washington, USA.
Gabas, A.L., Telis, V.R.N., Sobral, P.J.A. and Telis- Romero, J. (2007). Effect of maltodextrin and Arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering 82, 246-252.
Gharsallaoui, A., Roudaut, G., Chambón, O., Voilley, A. and Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International 40, 1107-1121.
Hogan, S.A., McNamee, B.F., O´Riordan, E.D. and O´Sullivan, M. (2001). Microencapsulating properties of whey protein concentrate. Journal of Food Science 66, 675-680.
Iglesias, H.A. and Chirife, J. (1982). Handbook of food isotherms. Academic Press. New York , USA.
Jafari, S. M., He, Y. and Bhandari, B. (2007). Encapsulation of nanoparticles of d-limonene by spray drying: Role of emulsifiers and emulsifying techniques. Drying Technology 25, 1069-1079.
Kerdpiboon, S. and Devahastin, S. (2007). Fractal characterization of some physical properties of a food product under various drying conditions. Drying Technology 25, 135-146.
Kim, Y. D., Morr, C. V. and Schenz, T. W. (1996). Microencapsulation properties of gum arabic and several food proteins; spray-dried orange oil emulsion particles. Journal of Agricultural and Food Chemistry 44, 1314-1320.
Krishnan, S., Bhosale, R. and Singhal, R. S. (2005a). Microencapsulation of cardamom oleorresin: Evaluation of blends of gum arabic, maltrodextrin and modified starch as wall materials. Carbohydrate Polymers 61, 95-102.
Krishnan, S., Kshirsagar, A.C. and Singhal, R. S. (2005b). The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent. Carbohydrate Polymers 62, 309-315.
Koberstein-Hadja, A. and Dickinson, E. (1996). Stability of water in oil in water emulsions containing faba bean proteins. Food Hydrocolloids 10, 251-254.
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 isotherms. Journal of Food Science 46, 936-938.
Lomauro, G. J., Bakshi, A. S. and Labuza, T. P. (1985). Evaluation of food moisture sorption isotherms equations. Part I: Fruit, vegetables and meat products. Lebensmittel- Wissenschaft und Technologie 18, 111–117.
Long-Solís, J. (1998). Capsicum y cultura: la historia del chile (2nd Ed.). Fondo de Cultura Económica, México, D.F.
Madene, A., Jacquot, M., Scher, J. and Desobry, S. (2006). Flavour encapsulation and controlled release – a review. International Journal of Food Science and Technology 41, 1–21.
Martinelli, L., Gabas, A.L., and Telis-Romero, J. (2007). Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and gum Arabic. Drying Technology 25, 1-21.
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.
McNamee, B. F., O´Riordan, E. D. and O´Sullivan, M. (1998). Emulsification and microencapsulation properties of gum Arabic. Journal of Agricultural and Food Chemistry 46, 4551-4555.
Morr, C.V. and Ha, E. (1993). Whey protein concentrates and insolates: processing and functional properties. Critical Reviews in Food Science Nutrition 33(6), 431-476.
Moreau, D.L. and Rosenberg, M. (1998). Porosity of whey protein-based microcapsules containing anhydrous milkfat measured by gas displacement pycnometry. Journal of Food Science 63, 819-823.
Park, S. J., Shin, Y. S. and Lee, J. R. (2001). Preparation and characterization of microcapsules containing lemon oil. Journal of Colloid and Interface Science 241, 502-508.
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.
Pfeifer, P. and Cole, M.W. (1990). Fractals in surface science: scattering and thermodynamics of adsorbed films II. New Journal Chemistry 14 (33), 221-232.
Pfeifer, P. (1991). Structure analysis of porous solids from presorbed films. Langmuir 7, 2833-2835.
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 64 (7), E351-E359.
Quevedo, R., López, G. R. Aguilera, J.M. and Cadoche, L. (2002). Description of food surfaces and microestructural changes using fractal image texture analysis. Journal of Food Engineering 53, 361-371.
Ré, M.I. (1998). Microencapsulation by spraydrying. Drying Technology 16, 1195–1236.
Ré, M.I. (2006). Formulating drug delivery systems by spray drying. Drying Technology 4, 433-446.
Rizvi, S. S. H. (1986). Thermodynamic properties of foods in dehydration: Engineering properties of foods, (1st ed.). Marcel Dekker, Inc., USA.
Shahidi, F. and Han, X. (1993). Encapsulation of food ingredients. Critical Reviews in Food Science Nutrition 33, 501-547.
Shaikh, J., Bhosale, R. and Singhal, R. (2006). Microencapsulation of black pepper oleoresin. Food Chemistry 94, 105-110.
Shu, B., Yu, W., Zhao, Y. and Liu X. (2006). Study on microencapsulation of lycopene by spraydrying. Journal of Food Engineering 76, 664– 669.
Tang, P., Chew, N.Y., Chan, H.K. and Raper, J.A (2003). Limitation of determination of surface fractal dimension using N2 adsorption isotherms and modified Frenkel-Halsey-Hill theory. Langmuir 19, 2632-2638.
Watanabe, Y., Fang, X., Minemoto, Y., Adachi, S., & Matsuno, R. (2002). Suppressive effect of saturated L-ascorbate on the oxidation of linoleic acid encapsulated with maltodextrin or gum arabic by spray-drying. Journal of Agricultural and Food Chemistry 50, 3984- 3987.
Weisser, H. (1985). Influence of temperature on sorption equilibria. In: Properties of water in foods, (D. Simatos and J.L Multon, eds.), Pp. 95-118. Martinus Nijhoff Publishers. Dordrecht, Netherlands.
Wu, Q. and Suchsland, O. (1996). Prediction of moisture content and moisture gradient of overlaid particleboard. Wood and Fiber Science 28(2), 227-239.
Ayranci, E., Ayranci, G. and Dogantan, Z. (1990). Moisture sorption isotherms of dried apricot, fig and raisin at 20 ºC and 35 ºC. Journal of Food Science 55(6), 1591-1593.
Alamilla-Beltrán, L., Chanona-Pérez, J. J., Jiménez- Aparicio, A. R. and Gutiérrez-López, G. F. (2005). Description of morphological changes of particles along spray drying. Journal of Food Engineering 67, 179-184.
Beristain, C. I., García, H. S and Vernon-Carter, E. J. (2001). Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum. Lebensmittel- Wissenschaft und Technologie 34, 398-401.
Beristain, C.I. and Vernon-Carter, E.J. (1994). Utilization of mesquite (Prosopis juliflora) gum as emulsion stabilizing agent for spray-dried encapsulated orange peel oil. Drying Technology 12, 1727-1733.
Beristain, C. I., Azuara, E. and Vernon-Carter E. J. (2002). Effect of water activity on the stability to oxidation of spray-dried encapsulated orange peel oil using mesquite gum (Prosopis juliflora) as wall material. Journal of Food Science 67, 206-211.
Buffo, R.A., Probst, K., Zehentbauer, G., Luo, Z. and Reineccius, G.A. (2002). Effect of aglomeration on the properties of spray dried encapsulates flavors. Flavors and Fragance Journal 17, 292- 299.
Domínguez-Domínguez, S., Domínguez-López, A., González-Huerta, A. and Navarro-Galindo, S. (2007). Cinética de imbibición e isotermas de adsorción de humedad de la semilla de Jamaica (Hibiscus sadariffa L.). Revista Mexicana de Ingeniería Química 6, 309-316.
Doulia, D., Tiza, K. and Gekas, V. (2000). A knowledge base for the apparent mass diffusion coefficient (Deff) of foods. International Journal of Food Properties 3(1), 1-14.
Eshbaugh, W. H. (1979). Biosystematic and evolutionary study of the Capsicum pubescens complex. In: Research Report 1970 Projects, National Geographic Society, S.143-162, Washington, USA.
Gabas, A.L., Telis, V.R.N., Sobral, P.J.A. and Telis- Romero, J. (2007). Effect of maltodextrin and Arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering 82, 246-252.
Gharsallaoui, A., Roudaut, G., Chambón, O., Voilley, A. and Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International 40, 1107-1121.
Hogan, S.A., McNamee, B.F., O´Riordan, E.D. and O´Sullivan, M. (2001). Microencapsulating properties of whey protein concentrate. Journal of Food Science 66, 675-680.
Iglesias, H.A. and Chirife, J. (1982). Handbook of food isotherms. Academic Press. New York , USA.
Jafari, S. M., He, Y. and Bhandari, B. (2007). Encapsulation of nanoparticles of d-limonene by spray drying: Role of emulsifiers and emulsifying techniques. Drying Technology 25, 1069-1079.
Kerdpiboon, S. and Devahastin, S. (2007). Fractal characterization of some physical properties of a food product under various drying conditions. Drying Technology 25, 135-146.
Kim, Y. D., Morr, C. V. and Schenz, T. W. (1996). Microencapsulation properties of gum arabic and several food proteins; spray-dried orange oil emulsion particles. Journal of Agricultural and Food Chemistry 44, 1314-1320.
Krishnan, S., Bhosale, R. and Singhal, R. S. (2005a). Microencapsulation of cardamom oleorresin: Evaluation of blends of gum arabic, maltrodextrin and modified starch as wall materials. Carbohydrate Polymers 61, 95-102.
Krishnan, S., Kshirsagar, A.C. and Singhal, R. S. (2005b). The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent. Carbohydrate Polymers 62, 309-315.
Koberstein-Hadja, A. and Dickinson, E. (1996). Stability of water in oil in water emulsions containing faba bean proteins. Food Hydrocolloids 10, 251-254.
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 isotherms. Journal of Food Science 46, 936-938.
Lomauro, G. J., Bakshi, A. S. and Labuza, T. P. (1985). Evaluation of food moisture sorption isotherms equations. Part I: Fruit, vegetables and meat products. Lebensmittel- Wissenschaft und Technologie 18, 111–117.
Long-Solís, J. (1998). Capsicum y cultura: la historia del chile (2nd Ed.). Fondo de Cultura Económica, México, D.F.
Madene, A., Jacquot, M., Scher, J. and Desobry, S. (2006). Flavour encapsulation and controlled release – a review. International Journal of Food Science and Technology 41, 1–21.
Martinelli, L., Gabas, A.L., and Telis-Romero, J. (2007). Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and gum Arabic. Drying Technology 25, 1-21.
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.
McNamee, B. F., O´Riordan, E. D. and O´Sullivan, M. (1998). Emulsification and microencapsulation properties of gum Arabic. Journal of Agricultural and Food Chemistry 46, 4551-4555.
Morr, C.V. and Ha, E. (1993). Whey protein concentrates and insolates: processing and functional properties. Critical Reviews in Food Science Nutrition 33(6), 431-476.
Moreau, D.L. and Rosenberg, M. (1998). Porosity of whey protein-based microcapsules containing anhydrous milkfat measured by gas displacement pycnometry. Journal of Food Science 63, 819-823.
Park, S. J., Shin, Y. S. and Lee, J. R. (2001). Preparation and characterization of microcapsules containing lemon oil. Journal of Colloid and Interface Science 241, 502-508.
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.
Pfeifer, P. and Cole, M.W. (1990). Fractals in surface science: scattering and thermodynamics of adsorbed films II. New Journal Chemistry 14 (33), 221-232.
Pfeifer, P. (1991). Structure analysis of porous solids from presorbed films. Langmuir 7, 2833-2835.
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 64 (7), E351-E359.
Quevedo, R., López, G. R. Aguilera, J.M. and Cadoche, L. (2002). Description of food surfaces and microestructural changes using fractal image texture analysis. Journal of Food Engineering 53, 361-371.
Ré, M.I. (1998). Microencapsulation by spraydrying. Drying Technology 16, 1195–1236.
Ré, M.I. (2006). Formulating drug delivery systems by spray drying. Drying Technology 4, 433-446.
Rizvi, S. S. H. (1986). Thermodynamic properties of foods in dehydration: Engineering properties of foods, (1st ed.). Marcel Dekker, Inc., USA.
Shahidi, F. and Han, X. (1993). Encapsulation of food ingredients. Critical Reviews in Food Science Nutrition 33, 501-547.
Shaikh, J., Bhosale, R. and Singhal, R. (2006). Microencapsulation of black pepper oleoresin. Food Chemistry 94, 105-110.
Shu, B., Yu, W., Zhao, Y. and Liu X. (2006). Study on microencapsulation of lycopene by spraydrying. Journal of Food Engineering 76, 664– 669.
Tang, P., Chew, N.Y., Chan, H.K. and Raper, J.A (2003). Limitation of determination of surface fractal dimension using N2 adsorption isotherms and modified Frenkel-Halsey-Hill theory. Langmuir 19, 2632-2638.
Watanabe, Y., Fang, X., Minemoto, Y., Adachi, S., & Matsuno, R. (2002). Suppressive effect of saturated L-ascorbate on the oxidation of linoleic acid encapsulated with maltodextrin or gum arabic by spray-drying. Journal of Agricultural and Food Chemistry 50, 3984- 3987.
Weisser, H. (1985). Influence of temperature on sorption equilibria. In: Properties of water in foods, (D. Simatos and J.L Multon, eds.), Pp. 95-118. Martinus Nijhoff Publishers. Dordrecht, Netherlands.
Wu, Q. and Suchsland, O. (1996). Prediction of moisture content and moisture gradient of overlaid particleboard. Wood and Fiber Science 28(2), 227-239.
Published
2020-05-22
How to Cite
Pérez-Alonso, C., Fabela-Morón, M. F., Guadarrama-Lezama, A. Y., Barrera-Pichardo, J. F., Alamilla-Beltrán, L., & Rodríguez-Huezo, M. (2020). INTERRELATIONSHIP BETWEEN THE STRUCTURAL FEATURES AND REHYDRATION PROPERTIES OF SPRAY DRIED MANZANO CHILLI SAUCE MICROCAPSULES. Revista Mexicana De Ingeniería Química, 8(2), 187-196. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1744
Section
Food Engineering
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