Storage stability of the natural colourant from Justicia spicigera microencapsulated in protective colloids blends by spray-drying

International Journal of Food Science and Technology

Volumn 46, Issue 7, 2011, Pages 1428-1437

  Pavón García, Leopoldo Marco Antonio ^a   Pérez Alonso, César ^a   Orozco Villafuerte, Juan ^a   Pimentel González, Diana Jaqueline ^b   Rodríguez Huezo, María Eva ^c   Vernon Carter, Eduardo Jaime ^d  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^c Tecnológico de Estudio Superiores de Ecatepec   (Mexico)

^d DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Colour storage stability; Minimum integral entropy; Muitle aqueous extract; Protective colloids; Redispersed muitle microcapsules; Spray drying; Temperature; Water activity

Indexed keywords

AQUEOUS EXTRACTS; MICROCAPSULES; MINIMUM INTEGRAL ENTROPY; STORAGE STABILITY; WATER ACTIVITY;

ANTHOCYANINS; BIOPOLYMERS; COLLOID CHEMISTRY; DEGRADATION; DRYING; ENCAPSULATION; ENTROPY; SOLVENT EXTRACTION;

PROTECTIVE COLLOIDS;

ACACIA SENEGAL; JUSTICIA SPICIGERA; PROSOPIS;

EID: 79958713389     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02634.x     Document Type: Article

References (34)

1. Alasalvar, C., Al-Farsia, M., Quanticka, P.C., Shahidib, F. & Wiktorowiczc, R. (2005). Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots. Food Chemistry, 89, 69-76.
2. Andrade-Cetto, A. & Heinrich, M. (2005). Mexican plants with hypoglycaemic effect used in the treatment of diabetes. Journal of Ethnopharmacology, 99, 325-348.
3. Azeredo, H.M.C. (2009). Betalains: properties, sources, applications, and stability - a review. International Journal of Food Science and Technology, 44, 2365-2376.
4. Azuara-Nieto, E. & Beristain-Guevara, C.I. (2007). Thermodynamic and kinetic study of water adsorption on whey protein. Revista Mexicana de Ingeniería Química, 6, 359-365.
5. Bonilla, E., Azuara, E., Beristain, C.I. & Vernon-Carter, E.J. (2010). Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices. Food Hydrocolloids, 24, 633-640.
6. Diosady, L.L., Rizvi, S.S.H., Cai, W. & Jagdeo, D.J. (1996). Moisture sorption isotherms of canola meals, and applications to packing. Journal of Food Science, 61, 204-208.
7. Domínguez, X.A., Achenbach, H., González, C. & Ferré-D'Amare, A.R. (1990). Estudio químico del Muicle (Justicia spicigera). Revista Latioamericana de Química, 21, 142-143.
8. Domínguez, I.L., Azuara, E., Vernon-Carter, E.J. & Beristain, C.I. (2007). Thermodynamic analysis of the effect of water activity on the stability of macadamia nut. Journal of Food Engineering, 81, 566-571.
9. Ersus, S. & Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier. Journal of Food Engineering, 80, 805-812.
10. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A. & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International, 40, 1107-1121.
11. Iglesias, H.A. & Chirife, J. (1982). Handbook of Food Isotherms. New York, USA: Academic Press.
12. Iglesias, H.A., Chirife, J. & Viollaz, P. (1976). Thermodynamic of water vapor sorption by sugar beet root. Journal of Food Technology, 11, 91-101.
13. Kanakdande, D., Bhosale, R. & Singhal, R.S. (2007). Stability of cumin oleoresin microencapsulated in different combination of gum Arabic, maltodextrin and modified starch. Carbohydrate Polymers, 67, 536-541.
14. Labuza, T.P. & Schmidl, M.K. (1985). Accelerated shelf-life testing of foods. Food Technology, 39, 57-62.
15. Labuza, T.P., Kaanane, A. & 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.
16. Lang, K.W., McCune, T.D. & Steinberg, M.P. (1981). A proximity equilibration cell for rapid determination of sorption isotherms. Journal of Food Science, 46, 936-938.
17. 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.
18. Madene, A., Jacquot, M., Scher, J. & Desobry, S. (2006). Flavour encapsulation and controlled release - a review. International Journal of Food Science and Technology, 41, 1-21.
19. Martinelli, L., Gabas, A.L. & Telis-Romero, J. (2007). Thermodynamic and quality properties of lemon juice powder as affected by maltodextrin and gum Arabic. Drying Technology, 25, 2035-2045.
20. Martínez, M. (1996). Plantas Medicinales Mexicanas [Mexican Medicinal Plants]. Pp. 225-226. México D.F, México: Botas (in Spanish).
21. McLaughlin, C.P. & 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.
22. Moreno-Castillo, E.J., González-García, R., Grajales-Lagunes, A., Ruiz-Cabrera, M.A. & Abud-Archila, M. (2005). Water diffusivity and color of cactus pear fruits (Opuntia ficus indica) subjected to osmotic dehydration. International Journal of Food Properties, 8, 323-336.
23. Nunes, R.V. & Rotstein, E. (1991). Thermodynamics of the water-foodstuff equilibrium. Drying Technology, 9, 113-117.
24. Pérez-Alonso, C., Báez-González, J.G., Beristain, C.I., Vernon-Carter, E.J. & Vizcarra-Mendoza, M.G. (2003). Estimation of the activation energy of carbohydrate polymers blends as selection criteria for their use as wall material for spray-dried microcapsules. Carbohydrate Polymers, 53, 197-203.
25. Pérez-Alonso, C., Beristain, C.I., Lobato-Calleros, C., Rodríguez-Huezo, M.E. & Vernon-Carter, E.J. (2006). Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers. Journal of Food Engineering, 77, 753-760.
26. Rizvi, S.S.H. & Benado, A.L. (1984). Thermodynamic properties of dehydrated foods. Food Technology, 38, 83-92.
27. Rodríguez-Huezo, M.E., Durán-Lugo, R., Prado-Barragán, L.A. et al. (2007). Pre-selection of protective colloids for enhanced viability of Bifidobacterium bifidum following spray-drying and storage, and evaluation of aguamiel as thermoprotective prebiotic. Food Research International, 40, 1299-1306.
28. Schneider, A.S. (1981). Hydration of biological membranes. In: Water Activity Influences on Food Quality (edited by L.B. Rockland & G.F. Stewart). Pp. 338-405. New York, USA: Academic Press.
29. Sepúlveda-Jiménez, G., Reyna-Aquino, C., Chaires-Martínez, L., Bermúdez-Torres, K. & Rodríguez-Monroy, M. (2009). Antioxidant activity and content of phenolic compounds and flavonoids from Justicia spicigera. Journal of Biological Sciences, 9, 629-632.
30. Tonon, R.V., Brabet, C. & Hubinger, M.D. (2010). Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43, 907-914.
31. Vatai, T., Škerget, M. & Knez, Ž. (2009). Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide. Journal of Food Engineering, 90, 246-254.
32. Vernon-Carter, E.J., Gómez, S.A., Beristain, C.I., Mosqueira, G., Pedroza-Islas, R. & 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.
33. Walstra, P. (2003). Physical Chemistry of Foods. New York, USA: Marcel Dekker, Inc.
34. Wrolstad, R.E. (2000). Anthocyanins. In: Natural Food Colorants (edited by G.J. Lauro & F.J. Francis). Pp. 237-252. New York, USA: Marcel Dekker, Inc.