Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption

Jimenez-Sánchez, Darvin Ervey; Calderón‐Santoyo, Montserrat; Picart-Palmade, Laëtitia; Luna‐Solano, Guadalupe; Ortíz-Basurto, Rosa Isela; Bautista-Rosales, Pedro Ulises; Ragazzo‐Sánchez, Juan Arturo

doi:10.1007/s11947-017-1974-4

Cited by 8 publications

(4 citation statements)

References 54 publications

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“…When comparing the samples dried at 180 °C, there is no significant difference between the percentages of agave fructans. The hygroscopicity ranges from 30.83 ± 1.70 to 35.98 ± 2.63 expressed as g H 2 O per 100 g of powder are considered extremely hygroscopic according to the scale used by GEA Niro Research Laboratory (2003), and strawberry powders were more hygroscopic than those of pineapple and chayote with maltodextrin (Jimenez‐Sánchez et al ., 2017). The difference is associated with higher content of maltodextrin used by the authors and a higher content of sugars of low Tg in the SWJ, compared to chayote.…”

Section: Resultsmentioning

confidence: 99%

“…hygroscopic according to the scale used by GEA Niro Research Laboratory ( 2003), and strawberry powders were more hygroscopic than those of pineapple and chayote with maltodextrin (Jimenez-Sánchez et al, 2017). The difference is associated with higher content of maltodextrin used by the authors and a higher content of sugars of low Tg in the SWJ, compared to chayote.…”

Section: Physicochemical Characterisation Of Swj Powders: Moisture Co...mentioning

confidence: 88%

“…The uses of agave fructans as a wall material of extracts, juices and other substances have been researched, alone or combined with other drying material, and their physicochemical properties and morphological characteristics have been reported (Neves et al ., 2021; Sobulska & Zbicinski, 2021). For instance, agave fructans have been evaluated as a wall material during the spray drying of blackberry extract (Farias Cervantes et al ., 2016) and mixed with modified starch to encapsulate thyme oil (Esquivel‐Chávez et al ., 2021), also agave fructans and MD mixtures were used to produce powders of chayote ( Sechium edule ) and pineapple ( Ananas comosus ) juices (Jimenez‐Sánchez et al ., 2017). In the same way, fructans from Agave tequilana Weber var.…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of strawberry juice in Agave angustifolia fructans: effect of spray‐drying conditions on the anthocyanin content and physicochemical properties

Santiago-García

León-Martínez

Gutiérrez

et al. 2023

Int J of Food Sci Tech

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SummaryThe searching of alternative products that help reduce sugar consumption is a recurring objective due to the high number of overweight people in the world. The spray drying process of natural strawberry juice (SWJ) was evaluated using Agave angustifolia fructans as an encapsulating agent. Five fructan concentrations and three drying conditions were evaluated. The microcapsules obtained were characterised by anthocyanins content (UVvis), moisture percentage, hygroscopicity, colour, Tg, morphology (light scattering and SEM) and FTIR. Considering a recovery yield above 50%, the inlet/outlet temperatures of 180/90–95 °C and 15% of fructans were the conditions to obtain the powders with a hygroscopicity of 31%, anthocyanin retention of 84% and the highest Tg (54 °C). FTIR spectra and SEM evidenced that fructans can act as a homogeneous encapsulating matrix of SWJ. Therefore A. angustifolia fructans can be an alternative of low‐caloric power for the encapsulation of SWJ through spray.

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Section: Resultsmentioning

confidence: 99%

Section: Physicochemical Characterisation Of Swj Powders: Moisture Co...mentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of strawberry juice in Agave angustifolia fructans: effect of spray‐drying conditions on the anthocyanin content and physicochemical properties

Santiago-García

León-Martínez

Gutiérrez

et al. 2023

Int J of Food Sci Tech

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“…Entretanto, o teste preliminar de secagem executado conforme os parâmetros operacionais estabelecidos geraram um produto pegajoso, típico de materiais ricos em açúcares de baixo peso molecular, coloração escura e completamente retida na parede da câmara de secagem e na tubulação do equipamento, confirmando-se a limitação técnica descrita por outros pesquisados (Toneli et al, 2010;Quek et al, 2007). Estudos com secagem descrevem que o agente carreador atua reduzindo as interações da partícula com fatores ambientais, facilitando o manuseio do produto obtido, bem como o aumento do rendimento do produto final (Sarabandi et al, 2020;Jimenez-Sánchez et al, 2017;Adhikari et al, 2003).…”

Section: Planejamento Experimental Para Obtenção Dos Extratos Secos Punclassified

Secagem do extrato de yacon (Smallanthus sonchifolius) por Spray Dryer: efeito dos diferentes agentes carreadores e avaliação dos teores de frutooligossacarídeos e compostos fenólicos

Asquieri

Nishi

Batista

et al. 2020

RSD

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Yacon (Smallanthus sonchifolius) is a tuberous root native to the Andes region, considered a food with functional properties that contribute to the balance of intestinal microbiota. In order to incorporate these compounds into the diet of the population, this work aimed to evaluate the effect of the concentration of carrier agents (aerosil, maltodextrin and pregelatinized starch) and the feed flow in the spray dryer process to obtain a powder product rich in frutooligosaccharides (FOS) and phenolic compounds (PC) of the aqueous yacon extract. The study was based on two level factor plans with three central points, using as factors the carrier agent concentration (20; 50 % w/w) and the feed flow (2; 6 mL/min). The best combination of drying parameters was determined by considering the effects of the independent variables (carrier concentration and feed flow) on the FOS and PC content of the dry extracts. Dry extracts obtained with aerosil, maltodextrin, pregelatinised starch, had FOS contents between 27.20 to 32.4; 24.25 to 31.3; 23.54 to 35.64 (%p/p), respectively and PC and 0.267 to 0.320; 0.319 to 0.399; 0.407 to 0.425 (%p/p), respectively. The yield was affected by limitations of the technique to extracts rich in low molecular weight sugars, ranging from 10 to 55%, whose lower results were found for dry extracts with starch. The images of the dry extract with aerosil showed spherical particles, and those with pregelatinized starch and maltodextrin showed a tendency to agglomeration.

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Evaluation of biopolymers in the encapsulation by electrospraying of polyphenolic compounds extracted from blueberry (Vaccinium corymbosum L.) variety Biloxi

et al. 2020

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Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption

Cited by 8 publications

References 54 publications

Microencapsulation of strawberry juice in Agave angustifolia fructans: effect of spray‐drying conditions on the anthocyanin content and physicochemical properties

Microencapsulation of strawberry juice in Agave angustifolia fructans: effect of spray‐drying conditions on the anthocyanin content and physicochemical properties

Secagem do extrato de yacon (Smallanthus sonchifolius) por Spray Dryer: efeito dos diferentes agentes carreadores e avaliação dos teores de frutooligossacarídeos e compostos fenólicos

Evaluation of biopolymers in the encapsulation by electrospraying of polyphenolic compounds extracted from blueberry (Vaccinium corymbosum L.) variety Biloxi

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