<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562024000100153</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v26.2268</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Microencapsulation of pitaya juice ( Stenocereus stellatus) by spray drying using mixtures of fructans, whey protein, and modified starch as carrier agents]]></article-title>
<article-title xml:lang="es"><![CDATA[Microencapsulación de jugo de pitaya (Stenocereus stellatus) por secado por aspersión usando mezclas de fructanos, proteína de suero y almidón modificado como agentes acarreadores]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Soto-Dagnino]]></surname>
<given-names><![CDATA[María Aurora]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Madrigal]]></surname>
<given-names><![CDATA[Miguel Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Heredia-Olea]]></surname>
<given-names><![CDATA[Erick]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Meléndez-Pizarro]]></surname>
<given-names><![CDATA[Carmen Oralia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortiz-Basurto]]></surname>
<given-names><![CDATA[Rosa Isela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lardizábal-Gutiérrez]]></surname>
<given-names><![CDATA[Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Paraguay-Delgado]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Neder-Suárez]]></surname>
<given-names><![CDATA[David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintero-Ramos]]></surname>
<given-names><![CDATA[Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Chihuahua  ]]></institution>
<addr-line><![CDATA[Chih. Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Tecnológico y de Estudios Superiores de Monterrey  ]]></institution>
<addr-line><![CDATA[ Monterrey]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Tecnológico de Tepic  ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Centro de Investigación en Materiales Avanzados  ]]></institution>
<addr-line><![CDATA[Chihuahua Chihuahua]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562024000100153&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562024000100153&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562024000100153&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The proportions of agave fructans (FRU), octenyl succinate starch (OSA starch), and whey protein concentrate (WPC) as carrier agents for the encapsulation of pitaya juice composed of a mixture of red and orange pitayas were evaluated using a D-optimal mixture design. The carrier agents had a significant effect on betalains and polyphenol contents, antioxidant activity, and yield of encapsulation, as well as on luminosity, and b* parameter of resuspended encapsulates which resulted with the highest values at high proportions of WPC. Also, WPC decreased the hygroscopicity and increased the glass transition temperature; however, it led to a structure characterized by fissures and porous surfaces in the encapsulates. Optimum encapsulated corresponded to a mixture of 7.1 % FRU, 82.9 % WPC, and 10 % OSA starch based on reaching the maximum of betalains, polyphenols, antioxidant activity, yield of encapsulation, and b* parameter of color. These results suggest that a mixture of FRU and OSA starch with a high proportion of WPC is a good alternative to improve pigment preservation of pitaya juice.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Proporciones de fructanos de agave (FRU), almidón succinato de octenilo (almidón OSA) y concentrado de proteína de suero (WPC) fueron evaluados como agentes acarreadores en la encapsulación del jugo de pitaya compuesto por una mezcla de pitayas rojas y naranjas bajo un diseño de mezclas D-óptimo. Los agentes acarreadores tuvieron un efecto significativo sobre los contenidos de betalaínas y polifenoles y la actividad antioxidante, rendimiento de encapsulación, así como sobre la luminosidad y el parámetro b* de los encapsulados resuspendidos, lo que resultó con los valores más altos a proporciones altas de WPC. Además, el WPC disminuyó la higroscopicidad y aumentó la temperatura de transición vítrea, sin embargo, produjo una estructura caracterizada por fisuras y superficies porosas en los encapsulados. La mezcla óptima de los encapsulados resultó en 7.1 % FRU, 82.9 % WPC y 10 % almidón OSA, basado en alcanzar el máximo contenido de betalaínas, polifenoles, actividad antioxidante, rendimiento de encapsulación y parámetro de color b*. Estos resultados sugieren que una mezcla de FRU y almidón OSA con alta proporción de WPC es una buena alternativa para mejorar la conservación de los pigmentos del jugo de pitaya.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Microencapsulation]]></kwd>
<kwd lng="en"><![CDATA[pitaya juice]]></kwd>
<kwd lng="en"><![CDATA[betalains]]></kwd>
<kwd lng="en"><![CDATA[spray-drying]]></kwd>
<kwd lng="en"><![CDATA[optimization]]></kwd>
<kwd lng="es"><![CDATA[Microencapsulación]]></kwd>
<kwd lng="es"><![CDATA[jugo de pitaya]]></kwd>
<kwd lng="es"><![CDATA[betalaínas]]></kwd>
<kwd lng="es"><![CDATA[secado por aspersión]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
</kwd-group>
</article-meta>
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