Alginate Encapsulation as a Preservation Method of Pitaya Fruit Juice (Stenocereus spp.)

Abstract

Abstract:Alginate is a widely used polymer matrix in food industry since it allows formation of spherical, soft, and strong membranes adequate for encapsulation of a large amount of products, including food. The flow rate of alginate solutions and the permeability of the capsules were evaluated within an acidic-low acidic pH range and different alginate concentrations. In solutions adjusted at different pH (3.0 to 7.0) with concentrations of alginate of 0.8, 1.0, and 1.2% w/v, flow rates at 20 °C were 6.95 to 10.00, 4.54-5.35, and 2.60-2.80 mL s -1 , respectively. Permeability of the capsules was evaluated in terms of the diffusion of H + ions (expressed as pH) and soluble solids (°Brix). Meanwhile both diffusions were minor at 4.0 < pH < 7.0 and were significantly superior at more acidic pH (P < 0.05), alginate concentration did not present significant effect. Yellow, purple, and red juices from Stenocereus spp. fruits (pitayas) were encapsulated using 1.0% of alginate and stored with isotonic solution (3 mL g -1 ) at 4 °C in the dark. The capsules were spherical with diameter between 4.59 and 470 mm, weight from 82.60 to 97.50 mg, and volume of 0.075-0.098 mL. Pigment (total betalains content) diffusion reached equilibrium at 24 h of storage, at which point retentions of total betalains in the yellow, purple, and red capsules were 87.79, 96.13, and 85.13%, respectively. Also, changes in the color of the capsules were observed during storage.

Utilization of Guazuma ulmifolia gum and sodium alginate to form protective beads of antioxidant peptides obtained from Phaseolus lunatus

“…These results may be associated with the higher amounts of SA, since the carboxyl groups of glutamic and aspartic acids, or those of lysine, arginine, and histidine, can attract or repel each other depending on medium pH. A higher quantity of SA, its chemical composition, the core material and an acid medium (Silva et al, 2014) gradually erode the capsule, allowing the PF to diffuse into the aqueous medium (Rodríguez et al, 2017). Capsule porosity generated by the drying method used (lyophilization) formed crystals and thus allowed more contact between the gastric medium and the encapsulated peptides (Kang et al, 1999).…”

Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages

“…Tara gum and Xanthan gum showed insignificant impact ( p -value>0.05) on betacyanins remaining (%); however, compared to LMP and Alg, the difference is significant ( p -value<0.05) in protecting the red color. Previous research has shown that pectin and alginate can be used as effective shell material in the encapsulation of betacyanins ( Lejeune et al, 1983 ; Rodríguez-Sánchez et al, 2017 ). However, it is uncertain why pectin and alginate can help protect the betacyanins in Bt-Ext.…”