Effect of a formulation with Agave fructans as a carrier polymer on the quality properties of Chayote (Sechium edule) powder

Abstract

The native agave fructans as carrier agent can be an alternative to improve quality properties of chayote powder, since in this form have some technological applications such as sweeteners and stabilizers. The objective of this study was to diminish the added maltodextrin and evaluate the effect of fructans concentration as carrier agent on the quality properties of chayote powder. The effect of the two stabilizing additives for chayote juice was studied through calorimetry, FT-IR spectroscopy and some physicochemical properties. The samples were prepared with 5, 7 and 10% maltodextrin concentration, added with 0, 2 and 4% fructans. The spray drying process was carried out with inlet temperature of 110, 115 and 120 °C. The treatments with added fructans showed lower moisture content than treatments with maltodextrin only. The powder stability was observed in the sorption isotherms, which presented a higher degree of hysteresis during storage where fructans were added. The addition of fructans significantly increased the glass transition temperature (Tg) of the powder. The FT-IR showed the ability of agave fructans to water retention. The micrographs revealed spherical particles in a range from 16 to 105 μm. The evaluation of physicochemical properties confirmed the addition of fructans confers stability to chayote powder.

Encapsulated powders of Alcea flower polyphenol‐rich extract by different hydrocolloid carriers: characterisation, antioxidant activity and chemical structures

“…The highest solubility values were found for the powders dried using MD (~96%) and MD‐GA (~93%), while the lowest solubility was observed in GA‐WPC (~82%) (Table 1). As was expected, the solubility of the microencapsulated powders prepared using MD was very high (95.8%) due to its characteristics, while samples containing proteins had lower solubility due to possible protein denaturation (Sánchez et al ., 2022). Similar results for spray‐drying of eggplant peel extract (Sarabandi et al ., 2019), soy sauce (Wang & Zhou, 2015) and mountain tea (Nadeem et al ., 2011) were reported.…”