Influence of gum arabic and homogenization process on the physicochemical stability of strawberry suspensions

Peláez, Hader Castaño; Cortés, Misael; González, Jesús Humberto Gil; Bedoya, Manuela Gallón

doi:10.1590/fst.58020

Cited by 4 publications

(2 citation statements)

References 45 publications

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“…An industrial batch of 100 kg of feed suspension SD (SSD) with a total TS content equivalent to 19.6% was prepared under the following procedure: 1) thawing of HSP, 2) weighing of ingredients: HSP with a contribution of 8.9% of the ST of the SSD, GA (0.22% w/w) and MD (11.5% w/w), and 3) slow addition of the GA and MD under homogenization in an Ultra Turrax, IKA - UTL 50 (10000 rpm and time = 5 minutes). The development of the strawberry base colloidal suspension formulation without including MD and its processing has been reported by Castaño-Peláez et al, 2022a .…”

Section: Methodsmentioning

confidence: 99%

Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture

Castaño Peláez,

Cortés-Rodríguez,

Ortega-Toro

2023

F1000Res

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Background: Strawberry is a fruit with a high antioxidant capacity due to its richness in phenolic compounds that suffer a rapid post-harvest deterioration. Spray drying is an alternative to reduce losses; however, these powders present problems of instantanisation, making it necessary to implement agglomeration processes. During storage, powdered food products can undergo a series of changes in their amorphous state from a product initially in a vitreous state to a gummy state, where all properties are substantially modified due to the increased mobility of water in the matrix. Methods: The research objective was to evaluate the storage stability (6 months) of a fluidized bed agglomerated strawberry powder mixture at three temperatures (15, 25 and 25°C), a controlled environment at 65% relative moisture, and PET foil laminated film bags as packaging. Moisture, water activity, bulk and compacted density, Carr and Hausner indices, solubility, hygroscopicity, wettability, angle of repose, antioxidant capacities, total phenols, anthocyanins, vitamin C, color (CIE-Lab) and particle size were monitored. Results: ANOVA showed statistically significant differences (p<0.05) for all dependent variables concerning storage time; storage temperature had no significant effect on S, ABTS, DPPH and Hu. The time-temperature interaction during storage had no significant effect (p>0.05) on S, ABTS, DPPH, Hu and L. The agglomerate showed moisture and aw values that confer excellent stability against deterioration reactions; it retained good fluidity, low cohesiveness, and retentions above 50% for antioxidant capacity, 76% for total phenols, 39% for anthocyanins, and 40% for vitamin C; particle size was retained during the evaluation. The color was only affected in the 35°C treatment from the fifth month onwards. Conclusions: The study will serve as a tool for the determination of the shelf life of the chipboard once the critical values of the attributes selected as predictors of shelf life are defined.

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Section: Methodsmentioning

confidence: 99%

Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture

Castaño Peláez,

Cortés-Rodríguez,

Ortega-Toro

2023

F1000Res

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“…The presence of some unesterified α-D-GalpA units in polysaccharide, making it have a certain amount of negative charge in aqueous solution (Castaño-Peláez et al, 2022). Viscosity, solubility and gel property are important properties of polysaccharide, which are related to the linear anionic polymer structure of polysaccharide.…”

Section: Zeta-potential Of Cp-chementioning

confidence: 99%

Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)

DENG

Zhang

2023

Food Sci. Technol

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Chayote is rich in non-starch polysaccharides. The physicochemical properties of non-starch polysaccharide from chayote were not study extensively. In the present research, non-starch polysaccharide of chayote (CP-CHE) extracted by conventional heating extraction method was obtained, and the preliminary physicochemical and functional properties of CP-CHE had been carried out. The results indicated that the CP-CHE was rich in galactan, glucoses and galacturonic acid. Also, CP-CHE had the negatively charged, a wide distribution of molecular weight and particle size. Additionally, CP-CHE solutions had shear thinned fluid property when the concentrations between 1% to 4%. The results of this study would be beneficial to the application of CP-CHE in food and improve the economic value of chayote.

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Effect of enzymatic maceration and homogenization by shear on the stability of pumpkin suspension (Cucúrbita maxima) incorporating its vegetable co-products (peel and seed)

Caballero Gutiérrez,

Márquez Cardozo,

Ciro Velázquez

et al. 2023

F1000Res

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Background: Pumpkin fruits have worldwide agro-industrial importance and are rich in carotenoids, vitamins, and minerals. However, during processing, their peels and seeds, which have a high nutrient content, are generally discarded as solid waste. This work aimed to evaluate the influence of the processes of enzymatic maceration and homogenization by shear on the stability of a suspension of the pumpkin (pulp+seed+peel). Methods: A centralized composite design was used considering the enzyme dose (X1) with filter paper units (FPU) (21, 31, 42/g dry basis (db)) of substrate, hydrolysis time (X2) (2, 3.5, 5 h), and homogenization time (X3) (5.0, 7.5, 10.0 min), and the following variables were measured: zeta potential (ζ), particle size, apparent viscosity (µ), spectral absorption R index, total carotenoid, and antioxidant capacity by DPPH⸳ (2,2-diphenyl -1-picrylhidrazyl radical) and ABTS•+ (2,2´-azinobis- (3-ethylbenzothiazoline-6-sulphonate). A theoretical optimization and experimental validation were performed using the desirability approach with multiple responses. Results: The optimization had a desirability function (79.9%), X1: 42 FPU/g db, X2: 4.68 h, and X3: 8.54 min. The ζ and the antioxidant capacity by ABTS•+ were not affected by the independent variables, nor by their interactions. Particle size D [4;3], R index, and antioxidant capacity by DPPH⸳ were mainly affected by X3, while D [3;2], and total carotenoid content were significantly affected by the interaction of X1 and X2. The optimal suspension achieved µ: 369.5 ±59.8 mPa.s, ζ: -28.2±0.6 mV, D[3;2]: 51.18±2.2 μm, D[4;3]: 333±17.4 μm, R Index: 0.43±0.02, total carotenoid: 127.9±9.3 mg/100g db, and antioxidant capacity (DPPH⸳:1083.9±23.9 and ABTS•+: 1485.1±27.1 µmol Trolox Eq/ 100g db). Conclusions: The process of enzymatic maceration and homogenization by shear made it possible to obtain an integral suspension of pumpkin with physicochemical stability and functional attributes, promoting a product with optimal conditions for its potential use in technological applications such as spray drying.

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Influence of gum arabic and homogenization process on the physicochemical stability of strawberry suspensions

Cited by 4 publications

References 45 publications

Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture

Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture

Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule)

Effect of enzymatic maceration and homogenization by shear on the stability of pumpkin suspension (Cucúrbita maxima) incorporating its vegetable co-products (peel and seed)

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