Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying

Osorio, Coralia; Forero, Diana Paola; Carriazo, José G.

doi:10.1016/j.foodres.2010.09.007

Cited by 73 publications

(47 citation statements)

References 24 publications

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“…Cano-Chauca et al (2005) observed, in mango pulp powder obtained through spray drying, that the treatment using maltodextrin as carrier agent and addition of cellulose for the levels 0, 3, 6 and 9%, caused some divisions in the particles. Osório et al (2011) reported that the formation of smooth spheres is desirable for the stability of dehydrated fruits. In the encapsulation, as the particles are thrown in the gaseous medium, they become spherical, as observed in Figure 1.…”

Section: Resultsmentioning

confidence: 99%

“…Among the drying methods that can be used, the method processed in spouted bed dryer has stood out as good alternative to produce powders with fine granulometries, uniform and of high quality, with short time of contact between pulp, particles and temperature, resulting in greater retention of thermo-sensitive compounds due to the utilization of lower temperatures, compared with the spray drying process (Osório et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Lins

Rocha

Gomes

et al. 2017

Rev. bras. eng. agríc. ambient.

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A B S T R A C TRed mombin is a seasonal fruit and susceptible to degradation reactions due to its high water content. This highlights the need to use processes that prolong its life and make it available all year round, including to markets away from the production sites. Thus, the objective of this study was to produce red mombin pulp powder in spouted bed dryer, evaluate it regarding physical and chemical parameters and assess its hygroscopic behavior at temperatures of 20, 30 and 40 °C, fitting the models of the GAB, Oswin and Peleg to the experimental data , solubility higher than 60% and mean flowability with Hausner ratio and Carr index of 1.26-1.34 and 0.21-0.25, respectively. The powder particles exhibited spherical shape, smooth surface and some irregularities, with tendency to form agglomerates. The isotherms had a type-II sigmoidal behavior, and the Peleg model, at all temperatures, showed the best fits to the experimental data with determination coefficients above 0.99 and mean percentage deviations lower than 2.0%.Isotermas de adsorção do pó de seriguela produzido em secador de leito de jorro R E S U M OA seriguela é um fruto sazonal e susceptível a reações de deterioração devido ao seu elevado teor de água, o que evidencia a necessidade de utilização de processos que prolonguem sua vida útil e a disponibilize durante todo o ano, inclusive a mercados distantes dos locais de produção. Assim, objetivou-se produzir a polpa de seriguela em pó em secador de leito de jorro, analisá-la quanto aos parâmetros físicos e químicos e avaliar seu comportamento higroscópico nas temperaturas de 20, 30 e 40 °C, com ajustes dos modelos de GAB, Oswin e Peleg aos dados experimentais. Os resultados das análises físicas e químicas evidenciaram tempo de molhagem intermediário, de 0,39 g min -1, solubilidade superior a 60% e média fluidez com fator de Hausner e índice de Carr compreendido entre 1,26-1,34 e 0,21-0,25, respectivamente. As partículas de pó se apresentaram com formato esférico, superfície lisa e algumas irregularidades, com tendência de formação de aglomerados. As isotermas tiveram comportamento sigmoidal do tipo II, com o modelo de Peleg detendo, em todas as temperaturas, os melhores ajustes aos dados experimentais com coeficientes de determinação superiores a 0,99 e desvios percentuais médios inferiores a 2,0%.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Lins

Rocha

Gomes

et al. 2017

Rev. bras. eng. agríc. ambient.

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“…Samples (2 mg) were heated from 0 to 400 °C in aluminium crucibles with a linear heating rate of 10 °C/min and using an empty aluminium crucible as a reference material. 9 Morphology of the powders was evaluated using a scanning electron microscope FEI Quanta 200 (operating at 30 kV), coating them by gold sputtering before their examination.…”

Section: Thermal and Morphological Analysesmentioning

confidence: 99%

“…6 A major component of soluble fibre is pectin, which is an anionic polysaccharide mainly composed of partially esterified D-galacturonic acid monomers linked by a-(1-4) bonds. 7 To this regard, red guava exhibits a high pectin content (1,04-1,74 g/100 g of fresh weight) [8][9][10] in comparison with other fruits. Guava pectin has a high methoxy index that imparts viscous properties to guava purees or juices.…”

Section: Introductionmentioning

confidence: 99%

Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Osorio¹,

Carriazo²,

Barbosa³

2011

Quím. Nova

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Recebido em 27/7/10; aceito em 11/11/10; publicado na web em 18/2/11Two food products (powders) were obtained by hot-air drying or lyophilisation methods on the whole guava fruits. The powders were characterised by sensory and thermal analyses (TGA-DSC), infrared spectroscopy (IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). Thermal, morphological and structural characterisations showed a similar behaviour for the two solids. TGA-DSC and IR showed the presence of pectin as the main constituent of solids. A semi-crystalline profile was evidenced by XRD, and lamellar/spherical morphologies were observed by SEM. Sensory analyses revealed an aroma highly related to guava. These value-added food products are an alternative to process guava and avoid loss during postharvest handling.

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“…Recientemente se efectuó un estudio sobre microencapsulación del aroma de la guayaba (Osorio et al, 2011). En otro estudio el perfil de volátiles mediate HS-SPME, efectuado en polvo de guayaba, se encontró una similitud en la descripción sensorial desarrollada por olfafometría con respecto del análisis cromatográficos (Osorio et al, 2011a) Recientemente Peralta (2010), optimizó los parámetros para la obtención de pectina desodorizada y despigmentada en pulpa de guayaba Palmira ICA. Usaron SFE y etanol como cosolvente.…”

Section: Introductionunclassified

ESTUDIOS DE LA COMPOSICIÓN DE VOLÁTILES Y SU EVOLUCIÓN DURANTE LA DESHIDRATACIÓN OSMÓTICA DE LA GUAYABA PALMIRA ICA-1 (Psidium guajava L.)

Celis¹,

Elizabeth²

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RESUMENPara comprender la composición de volátiles en guayaba fresca (Psidium guajava L.) Palmira ICA-1, en este estudio se plantearon diferentes métodos de extracción: la extracción líquido-líquido (L-L), la destilación-extracción simultáneas con disolvente (SDE), la microextracción en fase sólida del espacio de cabeza (HS-SPME) y la extracción con fluidos supercríticos (SFE). Se establecieron semejanzas y diferencias en la composición de acuerdo al método usado. Los ésteres, aldehídos y alcoholes fueron los más representativos por L-L, SDE y HS-SPME, mientras que por SFE predominaron los hidrocarburos. Un total de 134 compuestos fueron identificados por los diferentes métodos de extracción. Se determinó la contribución sensorial mediante el cálculo de las unidades de olor (concentración del compuesto/umbral de olor) para los compuestos aislados por SDE, teniendo en cuenta el efecto de la temperatura durante el método de extracción. De igual forma se estudió la influencia del pH en la composición del aroma, 38 constituyentes volátiles se identificaron como enlazados a glicósidos.De otro lado, se realizó un estudio del mecanismo hidrodinámico (HDM) de la deshidratación osmótica con y sin pulso de vacío. Las mayores pérdidas de agua, ocurrieron con los tratamientos a 50 °C y con disoluciones osmóticas de 50 y 40 °Brix. La mayor transferencia de solutos ocurrió a 40 y 50 °C con vacío pulsante. Se demostró la influencia de los parámetros como temperatura, tiempo y concentración de la disolución osmótica en la cinética de la pérdida de agua, ganancia de solutos y evolución de la composición de volátiles en el producto osmodeshidratado. En general, las mayores pérdidas de volátiles ocurrieron a 50 ºC, mientras que las menores fueron a 30 y 40 ºC hasta 2 h con disolución osmótica a 30 y 40 ºBrix. Los ésteres fueron los compuestos que sufrieron mayores pérdidas durante el proceso de deshidratación osmótica a presión atmosférica y con pulso de vacío. ABSTRACTIn this study, different methods of extraction for further comprehension of the volatiles composition of fresh guava (Psidium guajava L.) Palmira ICA-1 was used.Extraction methods like liquid-liquid extraction (L-L), simultaneous distillationsolvent extraction (SDE), headspace-solid phase microextraction (HS-SPME) and supercritical fluid extraction (SFE) were used. It was shown the differences and similarities of the volatile composition related to the used method. The most representative compounds found by L-L, SDE and HS-SPME were esters, aldehydes and alcohols, while by SFE the hydrocarbons were predominant. A total of 134 compounds were identified by the different extraction methods. The flavor contribution of the volatiles isolated by SDE was calculated by the ratio of concentration of the compound and its flavor threshold, taking into account the effect of temperature during the extraction procedure as well as the pH influence over the aroma composition. A total of 38 volatile constituents were identified as bonded to glycosides.On the other side, a study abou...

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Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying

Cited by 73 publications

References 24 publications

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

ESTUDIOS DE LA COMPOSICIÓN DE VOLÁTILES Y SU EVOLUCIÓN DURANTE LA DESHIDRATACIÓN OSMÓTICA DE LA GUAYABA PALMIRA ICA-1 (Psidium guajava L.)

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