Resumen

C., Pérez-Alonso et al. Interrelationship between the structural features and rehydration properties of spray dried manzano chilli sauce microcapsules. Rev. Mex. Ing. Quím [online]. 2009, vol.8, n.2, pp.187-196. ISSN 1665-2738.

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 (D_s). D_s 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 (a_w) and WCMR. The higher the WCMR, the higher the rehydration time required.

Palabras llave : fractal dimension surface; sorption isotherms; water activity; microencapsulation; topology; structural features.

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