Resumo

CARRILLO-NAVAS, H. et al. Storage stability and physcochemical properties of passion fruit juice microcapsules by spray-drying. Rev. Mex. Ing. Quím [online]. 2011, vol.10, n.3, pp.421-430. ISSN 1665-2738.

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 M_{GA17-MG66-MD17} and M_{GA17-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 Itotal 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 (a_w) were 0.447, 0.505, 0.629 for M_{GA17-MG66-MD17} and 0.383, 0.414, 0.605 for M_{GA17-MG17-MD66}, respectively. These temperatures-a_w 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, a_w= 0.447 for M_{GA17-MG66-MD17}, and at 25 °C a_w= 0.383 tor M_{GA17-MG17-MD66}.

Palavras-chave : passion fruit juice; spray drying; microencapsulation; sorption isotherms; water activity; vitamin C.

        · resumo em Espanhol     · texto em Inglês     · Inglês ( pdf )