Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder

Fong-in, Suwalee; Granados, Alex Eduardo Alvino; Harnkarnsujarit, Nathdanai; Hagura, Yoshio; Kawai, Kiyoshi

doi:10.1016/j.jfoodeng.2018.11.027

Cited by 46 publications

(39 citation statements)

References 61 publications

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“…On the other hand, although the curvatures of the predicted

curves of samples containing maltodextrin were more pronounced compared with the sample without maltodextrin, no significant differences between the

curves were found when maltodextrin mass fractions of 0.3 and 0.6 were used. A dominant role of the

of amorphous mango pulp at a higher maltodextrin weight fraction than 0.7 was also observed by Fongin et al [ 38 ]. Perhaps this is one of the reasons why high concentrations of maltodextrins are used as carrier agents in spray drying processes.…”

Section: Resultssupporting

confidence: 64%

“…A completely randomized D-optimal experimental design for mixtures of six components was used to prepare a total of 25 anhydrous model food systems at various dry mass fractions of fructose (

), glucose (

), sucrose (

), citric acid (

), pectin (

), and maltodextrin (

), as shown in Table 1 . The studies carried out by Grajales-Lagunes et al [ 4 ] and Fongin et al [ 37 , 38 ] were considered as references to establish the mass fractions of citric acid (

), pectin (

), and maltodextrin (

) in the model food systems.…”

Section: Methodsmentioning

confidence: 99%

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The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems

et al. 2020

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The state diagram, which is defined as a stability map of different states and phases of a food as a function of the solid content and temperature, is regarded as fundamental approach in the design and optimization of processes or storage procedures of food in the low-, intermediate-, and high-moisture domains. Therefore, in this study, the effects of maltodextrin addition on the freezing points (Tm', Tm) and glass transition temperatures (Tg', Tg) required for the construction of state diagrams of fruit juice model systems by using differential scanning calorimetry methods was investigated. A D-optimal experimental design was used to prepare a total of 25 anhydrous model food systems at various dry mass fractions of fructose, glucose, sucrose, pectin, citric acid, and maltodextrin, in which this last component varied between 0 and 0.8. It was found that maltodextrin mass fractions higher than 0.4 are required to induce significant increases of Tg', Tm', Tg, and Tm curves. From this perspective, maltodextrin is a good alternative as a cryoprotectant and as a carrier agent in the food industry. Furthermore, solute-composition-based mathematical models were developed to evaluate the influence of the chemical composition on the thermal transitions and to predict the state diagrams of fruit juices at different maltodextrin mass fractions.

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“…On the other hand, although the curvatures of the predicted

curves of samples containing maltodextrin were more pronounced compared with the sample without maltodextrin, no significant differences between the

curves were found when maltodextrin mass fractions of 0.3 and 0.6 were used. A dominant role of the

Section: Resultssupporting

confidence: 64%

“…A completely randomized D-optimal experimental design for mixtures of six components was used to prepare a total of 25 anhydrous model food systems at various dry mass fractions of fructose (

), glucose (

), sucrose (

), citric acid (

), pectin (

), and maltodextrin (

), as shown in Table 1 . The studies carried out by Grajales-Lagunes et al [ 4 ] and Fongin et al [ 37 , 38 ] were considered as references to establish the mass fractions of citric acid (

), pectin (

), and maltodextrin (

) in the model food systems.…”

Section: Methodsmentioning

confidence: 99%

The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems

et al. 2020

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“…Para diminuir essa higroscopicidade adjuvantes podem ser adicionados a esses pós. A maltodextrina é um adjuvante muito utilizado na obtenção de alimentos em pó, podendo diminuir a aglomeração nesses alimentos melhorando sua fluidez, sua utilização se destaca principalmente pela sua alta Tg (temperatura de transição vítrea), além de possuir sabor suave e baixo preço (Fongin et al, 2019;Palzer & Sommer, 2011).…”

Section: Introductionunclassified

Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina

Andrade

Ferreira

Lima

et al. 2021

RSD

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Esse estudo objetivou-se avaliar as características físico-químicas do pó de Araçá-boi liofilizado, e o comportamento higroscópico utilizando isotermas de adsorção e diferentes modelos matemáticos. As formulações da polpa de Araçá-boi com diferentes concentrações de maltodextrina (14, 21 e 28%) foram congeladas em freezer à -18 °C, em seguida, desidratadas em liofilizador de bancada. Foram determinados os parâmetros de teor de água, sólidos totais, pH e acidez titulavel. As isotermas de adsorção de água do pó de Araçá-boi nas temperaturas de 25, 30 e 35 °C foram determinadas usando o método especial indireto estático, utilizando o higrômetro Aqualab, para medir a atividade de água. Os modelos de Henderson, Oswin, Halsey, GAB e Peleg foram ajustados às isotermas de adsorção de água utilizando regressão não linear. A partir do coeficiente de determinação (R2) e do desvio percentual médio (P), verificou-se que, entre os modelos estudados e considerando as temperaturas testadas, os valores de R2 obtidos em GAB, Halsey e Peleg estão tão próximos entre si que, no pior dos casos, não superam 0,9% de diferença. A melhor representação matemática das isotermas foi obtida pelo modelo de GAB, uma vez que apresentou os menores valores para Xm, sendo, portanto, o modelo que melhor explica o ganho de água.

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“…The degree of caking was investigated as described previously 21) with minor modifications. 10) 22) The freeze-dried maca powder samples were separated through a 1.4-mm sieve with a vibration amplitude of 4.5 mm using a mechanical shaker (MVS-1; As One Instruments Co. Tokyo, Japan). The passed powder (approximately 0.5 g) was placed in an aluminum dish (diameter = 40 mm) and vacuum-dried at 25 ºC for 6 h. The powder was equilibrated at 25 ºC for 7 days in a desiccator with saturated salts as mentioned above.…”

Section: Methodsmentioning

confidence: 99%

Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (<i>Lepidium meyenii</i> Walpers) Powders

Granados

Kawai

2020

J. Appl. Glycosci.

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The browning, gelatinization of starch, water sorption, glass transition, and caking properties of freeze-dried maca (Lepidium meyenii Walpers) powders were investigated and compared with a commercial maca powder. The freeze-dried maca powders had lower optical density (browning) and higher enthalpy change for starch gelatinization than the commercial maca. This resulted from a difference in thermal history. The equilibrium water contents of the freeze-dried maca powders were higher than those of commercial maca at each water activity (a w) because of differences in amorphous part. The glass transition temperature (T g) was evaluated by differential scanning calorimetry. There was a negligible difference in the anhydrous T g (79.5-80.2 ºC) among the samples. The T g-depression of freeze-dried maca powders induced by water sorption was more gradual than that of the commercial maca due to a difference in water insoluble material content. From the results, critical water activity (a wc) was determined as the a w at which T g becomes 25 ºC. There was negligible caking below a w = 0.328. At higher a w , the degree of caking remarkably increased with a large variation depending on the samples. The degree of caking could be described uniformly as a function of a w /a wc. From these results, we propose an empirical approach to predict the caking of maca powders.

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Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder

Cited by 46 publications

References 61 publications

The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems

The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems

Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina

Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (<i>Lepidium meyenii</i> Walpers) Powders

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