Ingeniería de alimentos

 

Interrelationship between the structural features and rehydration properties of spray dried manzano chilli sauce microcapsules

 

Interrelación entre las características estructurales y las propiedades de rehidratación de microcápsulas de salsa de chile manzano obtenidas mediante secado por aspersión

 

C. Pérez–Alonso¹*, M. F. Fabela–Morón¹, A. Y. Guadarrama–Lezama¹, J. F. Barrera–Pichardo¹, L. Alamilla–Beltrán² and M.E. Rodríguez–Huezo³

 

¹ Facultad de Química, Universidad Autónoma del Estado de México, Paseo Tollocan esq. Paseo Colón s/n, CP 50120 Toluca, Estado de México, México. * Corresponding author. E–mail: cpereza@uaemex.mx Tel. (+52)7222173890 Fax (+52)7222175109

² Departamento de Graduados e Investigación en Alimentos, ENCB–IPN, Carpio y Plan de Ayala s/n, CP 11340 México, D.F., México.

³ División de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, Av. Tecnológico s/n, CP 55210 Ecatepec, Estado de México, México.

 

Received 2 of December 2008
Accepted 10 of June 2009

 

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 (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.

Keywords: fractal dimension surface, sorption isotherms, water activity, microencapsulation, topology, structural features.

 

Resumen

Se obtuvieron microcápsulas de salsa de chile manzano (MCHS) mediante secado por aspersión usando como agentes encapsulantes, goma Arábiga (GA100%), concentrado de proteína de suero de leche (WPC100%) y una mezcla de ambos biopolímeros (GA50%–WPC50%), con relaciones de material de pared a material encapsulado (WCMR) de 2:1 y 4:1. Se obtuvieron isotermas de adsorción de las microcápsulas a 35 °C, las cuales se ajustaron al modelo de GAB. El contenido de humedad en la monocapa de las microcápsulas varió entre 9.97 y 14.32 kg H2O/100 kg s.s., y estos valores se utilizaron para determinar la dimensión superficial fractal (D_s). Los valores de D_s se encontraron entre 2.04 a 2.30 para la WCMR 2:1 y de 2.17 a 2.43 para la WCMR 4:1. La topología de las microcápsulas se determinó por microscopía electrónica de barrido (SEM). Las microcápsulas con WPC100% presentaron superficies suaves y regulares, con GA100% defectos superficiales caracterizadas por pliegues poco tersos, y la mezcla GA50%–WPC50% una morfología intermedia en comparación con los biopolímeros puros. Los tiempos de rehidratación de las microcápsulas fueron función de WCMR y de la actividad de agua (a_w). A mayor WCMR, mayor fue el tiempo de rehidratación requerido.

Palabras clave: dimensión superficial fractal, isotermas de adsorción, actividad de agua, microencapsulación, secado por aspersión.

 

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Acknowledgments

The authors wish to thank the financing of this research to the Universidad Autónoma del Estado de México through grant 2398/2006 and PROMEP/103.5/05/1696 to finance this work.

 

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