Artículos regulares/Ingeniería de alimentos

 

Determination of the minimun integral entropy, water sorption and glass transition temperature to establishing critical storage condition of beetroot juice microcapsules by spray drying

 

Determinación de la entropía mínima integral, adsorción de humedad y temperatura de transición vítrea para establecer condiciones críticas de almacenamiento de microcápsulas de jugo de betabel producidas mediante secado por aspersión

 

A.Y. Guadarrama-Lezama¹, J. Cruz-Olivares¹, S.L. Martínez-Vargas¹, H. Carrillo-Navas², A. Román-Guerrero^1,3, C. Perez-Alonso¹*

 

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 Phone: +52 722 2173890; fax: +52 722 2175109.

² DIPH, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Col. Vicentina, México, D.F., 09340, México.

³ DB, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Col. Vicentina, México, D.F., 09340, México.

 

Received October 1, 2013;
Accepted February 14, 2014.

 

Abstract

The aim of this work was to microencapsulate beetroot juice (BJ) (Beta vulgaris L.) by spray-drying using as protective colloid gum Arabic. The adsorption isotherms of the microcapsules and the minimum integral entropy (ΔS_int)_T were determined at 25, 35 and 40 °C. The glass transition temperature (Tg) was measured by differential scanning calorimetry and modeled by Gordon-Taylor equation. The water contents-water activity (M-a_W) sets obtained from (ΔS_int)_T, and critical water content (CWC) and critical water activity (CWA) from the Tg were similar, being in the range of water content of 5.11-7.5 kg H₂O/100 kg d.s. and in the water activity range of 0.532-0.590. These critical storage conditions were considered as the best conditions for increase the stability of the microcapsules, where the percentage of retention Betanin in the microcapsules was higher compared with other storage conditions in the temperature and a_w range studied.

Keywords: beetroot juice, microcapsules, minimum integral entropy, glass transition temperature, critical water content, critical water activity.

 

Resumen

El objetivo de este trabajo fue microencapsular jugo de betabel (BJ) (Beta vulgaris L.) mediante secado por aspersión empleando goma Arábiga como agente encapsulante. Las isotermas de adsorción y la entropía mínima integral (ΔS_int)_T fueron determinadas a 25, 35 y 40 °C. La temperatura de transición vítrea (Tg) se midió por calorimetría diferencial de barrido y modelada con la ecuación de Gordon-Taylor. El conjunto de valores contenido de humedad-actividad de agua (M-a_W) obtenidos a partir de la entropía mínima integral, así como el conjunto de valores de contenido de humedad crítico (CWC)-actividad de agua crítico (CWA) obtenidos a partir de la Tg resultaron ser similares, teniendo valores en el intervalo de 5.11 a 7.5 kg H₂O/100 kg d.s. para el contenido de humedad y de 0.532 a 0.590 en el intervalo de a_W. Estas condiciones críticas de almacenamiento fueron considerados como las mejores para incrementar la estabilidad de las microcápsulas, donde el porcentaje de retención de betanina en las microcápsulas fue más alto, comparado con otras condiciones de almacenamiento en el intervalo de temperaturas y actividad de agua estudiados.

Palabras clave: jugo de betabel, microcápsulas, entropía mínima integral, temperatura de transición vítrea, contenido de humedad crítico, actividad de agua crítico.

 

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Acknowledgements

The authors wish to thank the financing of this research by the Universidad Autónoma del Estado de México through grant 3457/2013CHT.

 

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