Storage stability and physicochemical properties of passion fruit juice microcapsules by spray-drying;Estabilidad durante el almacenamiento y propiedades fisocoquímicas de microćapsulas de jugo de maracuyá obtenidas mediante secado por aspersión

Revista Mexicana de Ingeniera Quimica

Volumn 10, Issue 3, 2011, Pages 421-430

  Carrillo Navas, H ^a   Gonzalez Rodea D A ^a   Cruz Olivares, J ^a   Barrera Pichardo, J F ^a   Roman Guerrero A ^b   Perez Alonso C ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Microencapsulation; Passion fruit juice; Sorption isotherms; Spray drying; Vitamin C; Water activity

Indexed keywords

EID: 83155161241     PISSN: 16652738     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

1. AOAC. Offcial Methods of Analysis of the Association of Offcial Analytical Chemists, 13th Ed.; Association of Offcial Analytical Chemists: Washington, 1980.
2. Bonilla, E., Azuara, E., Beristain, C.I. and Vernon-Carter, E.J. (2010). Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices. Food Hydrocolloids 24, 633-640.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Martinelli, L., Gabas, A.L. and Telis-Romero, J. (2007). Thermodynamic and quality properties of lemon juice powder as affected by maltodextrinand gum Arabic. Drying Technology 25(12), 2035-2045.
10. 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.
11. Orozco-Villafuerte, 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.
12. 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.
13. 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.
14. 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.
15. 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.
16. 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.
17. 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.
18. Reineccius, G.A. (2004). The spray drying of food flavors. Drying Technology 22(6), 1289-1324.
19. Rizvi, S.S.H. and Benado, A.L. (1984). Thermodynamic properties of dehydrated foods. Food Technology 38, 83-92.
20. Rodríguez-Hernández, G-R., González-Garći{dotless}a, R., Abud-Archila, M-A., Grajales-Lagunes A. and Ruiz-Cabrera, M.A. (2005). Spray drying of cactus pear juice: Effect on the physicochemical properties of powder and reconstituted product. Drying Technology 23, 955-973.
21. 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.
22. 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.
23. 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.
24. 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 different carrier agents. Food Research International 43, 907-914.
25. 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.
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.
27. 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.