Please cite this article as: Moreno, F.L., Quintanilla-Carvajal, M.X., Sotelo, L.I., Osorio, C., Raventós, M., Hernández, E., Ruiz, Y., Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract, Journal of Food Engineering (2015), doi: http://dx.doi.org/10.1016/j.jfoodeng. 2015.05.018 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ruth.ruiz@unisabana.edu.co
AbstractCoffee extract was freeze-concentrated through block and falling-film techniques.Solute retention and concentration efficiency were determined after one stage of these processes. Ice morphology was characterized through image analysis.Preservation of volatile compounds was determined through GC-MS. The effect of coffee extract on flavour was determined after freeze concentration through sensory evaluation. Solute occlusion was higher for falling-film than for block freeze-concentration, with an average distribution coefficient of 0.45 and 0.29, respectively. The ice crystal size was lower for the falling-film technique; this explains the higher solute occlusion. The dewatering capacity was higher for the falling-film technique, as this process is faster than block freeze-concentration. The most abundant volatile compounds of the coffee extracts were preserved after freeze concentration with both techniques. In the same way, no differences were found in most of the sensory attributes of the freeze-concentrated extract obtained using both techniques. Our results confirm the benefits of the block and falling-film freeze concentration techniques in preserving the quality of coffee extracts.
* Autor a quien debe ser dirigida la correspondenciaRecibido Ene. 26, 2017; Aceptado Mar. 20, 2017; Versión final Jun. 12, 2017, Publicado Dic. 2017 Resumen La pitahaya amarilla contiene biocomponentes como los polifenoles cuya capacidad antioxidante podría causar un efecto fisiológico más allá del nutricional. Sin embargo, estos biocomponentes son sensibles a condiciones ambientales, de procesamiento, y/o gastrointestinales cuando son consumidos. Por ello, fueron sometidos a encapsulación mediante secado por atomización para evaluar el efecto que tiene dicha técnica sobre su conservación. Los resultados mostraron que el tratamiento con mayor efecto fue el realizado a una temperatura de 150 °C con 40% de maltodextrina, logrando prolongar la estabilidad hasta 72 horas para polifenoles totales y 240 horas para la capacidad antioxidante. Con esto se garantiza que la liberación de estos se realice en el intestino delgado, lugar donde quedan disponibles para que el organismo los adsorba.
Palabras clave: encapsulación; secado por atomización; sustancias bioactivas; biodisponibilidad
Encapsulation Effect on Spray Drying of Yellow Pitahaya Biocomponents of Functional Interest AbstractYellow pitahaya contains biocomponents such as polyphenols with antioxidant capacity that may cause a physiological effect besides the nutritional aspects. However, these biocomponents are sensible to environmental conditions, processing, and/or gastrointestinal environment when they are consumed. Therefore, biocomponents were subjected to encapsulation by spray drying to evaluate the effect of this technique on their conservation. The results show that the most effective treatment was that performed at temperature of 150 °C with 40% maltodextrin, achieving longer stability of up to 72 hours for total polyphenols and 240 hours for the antioxidant capacity. In this way, it is guaranteed that release of these biocomponents will occur in the small intestine, where they are available for the body to adsorb them.
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