<?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>2007-7858</journal-id>
<journal-title><![CDATA[CienciaUAT]]></journal-title>
<abbrev-journal-title><![CDATA[CienciaUAT]]></abbrev-journal-title>
<issn>2007-7858</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Tamaulipas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-78582020000100117</article-id>
<article-id pub-id-type="doi">10.29059/cienciauat.v14i2.1285</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de la estabilidad de cápsulas de jugo de naranja obtenidas mediante gelificación iónica]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of the stability of orange juice capsules obtained by ionic gelation]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castañón-Rodríguez]]></surname>
<given-names><![CDATA[Juan Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Soto-Gómez]]></surname>
<given-names><![CDATA[Maricela Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Uresti-Marín]]></surname>
<given-names><![CDATA[Rocío Margarita]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Tamaulipas Unidad Académica de Trabajo Social y Ciencias para el Desarrollo Humano ]]></institution>
<addr-line><![CDATA[Cd. Victoria Tamaulipas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>14</volume>
<numero>2</numero>
<fpage>117</fpage>
<lpage>132</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-78582020000100117&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-78582020000100117&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-78582020000100117&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El método de gelificación iónica, como técnica de encapsulación, se basa en las interacciones entre hidrocoloides, las cuales previenen la posibilidad de daño de compuestos bioactivos presentes en alimentos, tales como los jugos de cítricos. El objetivo del presente estudio fue evaluar la estabilidad de las cápsulas de jugo de naranja, obtenidas mediante gelificación iónica, utilizando pectina y alginato de sodio como agentes encapsulantes. Se determinaron la pérdida de peso, atributos de color, diámetro, morfología macroscópica y densidad en cápsulas elaboradas. Se utilizó un diseño factorial, modificando la concentración de pectina de alto metoxilo (1.5 %, 2 % y 2.5 % p/v), pH (2.5, 3.5 y 4.5) y sólidos solubles totales (SST) a 5 ºBrix y 15 ºBrix, manteniendo constante la concentración de alginato de sodio al 0.5 % (p/v), y se almacenaron a temperatura ambiente (26 ºC) y refrigeración (4 ºC) durante 12 d. Las cápsulas presentaron principalmente forma esférica (&gt; 45 %). Los atributos de color permanecieron estables durante 12 d de almacenamiento. Los SST iniciales y el pH influyeron en la estabilidad de las cápsulas. A una concentración de 15 ºBrix y pH 2.5 no se pudieron formar de manera adecuada las cápsulas, presentando mayor sinéresis y morfologías amorfas. Las cápsulas de jugo de naranja con concentración de pectina 2 % (p/v), alginato de sodio 0.5 % (p/v), SST 5 ºBrix y pH 2.5, se mantuvieron estables con parámetros de calidad apropiados al ser almacenadas a temperatura de refrigeración (4 ºC). El método de gelificación iónica mediante encapsulación ofrece una alternativa para prolongar la vida útil del jugo, y el desarrollo de nuevos productos elaborados a partir de este cítrico.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The ionic gelation method as an encapsulation technique is based on the interactions between hydrocolloids, which prevent the possibility of damage of bioactive compounds present in foods, such as citrus juice. Therefore, the objective of the present study was to evaluate the stability of the orange juice capsules obtained by ionic gelation using pectin and sodium alginate as encapsulating agents. The effects of the gelling agents on the stability were determined by the measurement of weight loss, diameter, color attributes, diameter, macroscopic morphology, density in elaborate capsules. In addition, a factor analysis design was used by modifying the concentration of high methoxyl pectin (1.5 %, 2 % and 2.5 % w/v), pH (2.5, 3.5 and 4.5) and total soluble solids (TSS) at 5 ºBrix and 15 ºBrix, maintaining the concentration of sodium alginate constant at 0.5 % (w/v). The capsules were stored at room temperature (26 ºC) and refrigeration (4 ºC) for 12 d. They mainly presented a spherical shape (&gt; 45 %). The color attributes remained stable even after 12 d of storage. The initial TSS and pH influenced the stability of the capsules. At a concentration of 15 ºBrix and pH 2.5, the capsules could not be adequately formed, capsules presenting greater syneresis and amorphous morphologies. However, the orange juice capsules remained stable for more than 2 weeks and with stable quality parameters when stored at refrigeration temperature (4 ºC), pectin concentration 2 % (w/v), sodium alginate 0.5 % (w/v), TTS 15 ºBrix and pH 2.5. The ionic gelation method through encapsulation offers an alternative to extend the shelf life of the juice and the development of new products made from this citrus.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[jugo de naranja]]></kwd>
<kwd lng="es"><![CDATA[encapsulación]]></kwd>
<kwd lng="es"><![CDATA[gelificación iónica]]></kwd>
<kwd lng="es"><![CDATA[alginato de sodio]]></kwd>
<kwd lng="es"><![CDATA[pectina]]></kwd>
<kwd lng="en"><![CDATA[orange juice]]></kwd>
<kwd lng="en"><![CDATA[encapsulation]]></kwd>
<kwd lng="en"><![CDATA[ionic gelation]]></kwd>
<kwd lng="en"><![CDATA[sodium alginate]]></kwd>
<kwd lng="en"><![CDATA[pectin]]></kwd>
</kwd-group>
</article-meta>
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