Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice

Araujo-Díaz, S.B.; Leyva‐Porras, César; Aguirre-Bañuelos, Patricia; Álvarez-Salas, Claudia; Saavedra-Leos, María Zenaida

doi:10.1016/j.carbpol.2017.03.065

Cited by 94 publications

(53 citation statements)

References 31 publications

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“…Another example is a work where nisin was encapsulated by spray drying with pectin and alginate (Amara, Kim, Oulahal, Degraeve, & Gharsallaoui, 2017), resulting in a complexation of nisin with pectin and alginate, which preserved the biological activity after spray drying. In addition, similar results were observed for blueberry and pomegranate juice microencapsulated with maltodextrin and inulin (Araujo-Díaz, Leyva-Porras, Aguirre-Bañuelos, Alvarez-Salas, & Saavedra-Leos, 2017;Jafari, Ghalenoei, & Dehnad, 2017).…”

supporting

confidence: 75%

Effect of Opuntia ficus‐indica mucilage in the ecological extraction, drying, and storage of eggplant anthocyanins

Gutiérrez

Utrilla-Coello

Soto-Castro

2017

J Food Process Preserv

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In this study, Opuntia ficus‐indica mucilage was evaluated as a protecting agent of anthocyanins from Solanum melongena L. by spray drying. The performance of mucilage as a protectant was evaluated using the ratio of the percent of Radical Scavenger Activity (RSA) to the concentration of anthocyanin [C]. The results showed that, in presence of mucilage, after 4 months the %RSA/C was preserved in 73% of wet samples and in 64% of spray dried samples, compared to wet samples without mucilage, where %RSA/C preserved was 30%. Additionally, it was found that acidified mucilage (0.4%) could be used as a viable extracting and encapsulating agent, thereby avoiding the use of organic solvents and the generation of associated residues. Also, the acidification modified the rheological behavior of mucilage from non‐Newtonian to Newtonian, improving the spray drying process and preserving the %RSA/[CA] in 96% of samples after drying. Microcapsules observed by SEM showed a worm‐like morphology. Practical application Acidified mucilage as an ecological extraction medium can be widely recommended due to its dual effect of preserving the antioxidant activity of the anthocyanins present in eggplant peel, and for avoiding organic solvents such as acetone, methanol and ethanol that are traditionally used in this type of extraction, but represent a source of pollutants in processing. Moreover, the viability of mucilage as an agent(material) to encapsulate and keep the properties of anthocyanins by spray drying without other encapsulating agents, opens the possibility of a new alternative in the conservation of food industry colorants. Additionally, the use of acidified mucilage is expected to reduce the number of stages in processing, the processing time, as well as the raw material involved, thereby providing additional economic benefits.

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supporting

confidence: 75%

Effect of Opuntia ficus‐indica mucilage in the ecological extraction, drying, and storage of eggplant anthocyanins

Gutiérrez

Utrilla-Coello

Soto-Castro

2017

J Food Process Preserv

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“…The abrupt change in Tg was attributed to the plasticizing effect caused by the formation of hydrogen bonds between water molecules and the hydrophilic glucose segments in maltodextrins. Later, Araujo-Diaz et al [29] evaluated the physical properties and conservation of antioxidants in blueberry juice employing carrying agents as aids in the spray drying of the juice. The powders obtained were subjected to different levels of water adsorption, and Tg was identified from MDSC measurements.…”

Section: Modulated Differential Scanning Calorimetry (Mdsc)mentioning

confidence: 99%

Application of Differential Scanning Calorimetry (DSC) and Modulated Differential Scanning Calorimetry (MDSC) in Food and Drug Industries

et al. 2019

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Phase transition issues in the field of foods and drugs have significantly influenced these industries and consequently attracted the attention of scientists and engineers. The study of thermodynamic parameters such as the glass transition temperature (Tg), melting temperature (Tm), crystallization temperature (Tc), enthalpy (H), and heat capacity (Cp) may provide important information that can be used in the development of new products and improvement of those already in the market. The techniques most commonly employed for characterizing phase transitions are thermogravimetric analysis (TGA), dynamic mechanical analysis (DMA), thermomechanical analysis (TMA), and differential scanning calorimetry (DSC). Among these techniques, DSC is preferred because it allows the detection of transitions in a wide range of temperatures (−90 to 550 °C) and ease in the quantitative and qualitative analysis of the transitions. However, the standard DSC still presents some limitations that may reduce the accuracy and precision of measurements. The modulated differential scanning calorimetry (MDSC) has overcome some of these issues by employing sinusoidally modulated heating rates, which are used to determine the heat capacity. Another variant of the MDSC is the supercooling MDSC (SMDSC). SMDSC allows the detection of more complex thermal events such as solid–solid (Ts-s) transitions, liquid–liquid (Tl-l) transitions, and vitrification and devitrification temperatures (Tv and Tdv, respectively), which are typically found at the supercooling temperatures (Tco). The main advantage of MDSC relies on the accurate detection of complex transitions and the possibility of distinguishing reversible events (dependent on the heat capacity) from non-reversible events (dependent on kinetics).

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“…Microencapsulation is commonly used to obtain nutraceutical powders; spray drying is the most widely used microencapsulation technique (Vieira da Silva et al, ). Maltodextrin has proven to be a good encapsulant for the spray drying of fruit juices and extracts as it retains polyphenols, ATC (Araujo‐Diaz, Leyva‐Porras, Aguirre‐Bañuelos, Álvarez‐Salas, & Saavedra‐Leos, ; De Souza, Thomazini, Balieiro, & Fávaro‐Trindade, ; Elez Garofulić, Zorić, Pedisić, & Dragović‐Uzelac, ; Jafari, Ghalenoei, & Dehnad, ; Lavelli, Sri Harsha, & Spigno, ), and ET (Fracassetti, Costa, Moulay, & Tomás‐Barberán, ). This study aimed to evaluate and optimize the extraction of polyphenols including ATC and ET from BBP.…”

Section: Introductionmentioning

confidence: 99%

Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by‐product

Quirós

Acosta

Thompson

et al. 2019

J Food Process Engineering

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Tropical highland blackberry by‐product (BBP) has high amounts of polyphenols including ellagitannins (ET) and anthocyanins (ATC). Information of the effect of different operations on ET is scarce. In this study, pseudo‐first and first order kinetic models and response surface methodology were applied to optimize the extraction of polyphenols from BBP using ethanol, a food grade solvent. Retention of total polyphenols, ET and ATC was analyzed considering their contents before and after the application of thermal vacuum concentration, ultrafiltration, and spray drying. The optimal conditions for extraction were: a 3.4 solvent/BBP ratio, 57.1% ethanol, 60.0°C, and 120 min extraction time. Thermal vacuum concentration showed a higher retention of ET. A higher purity of ET was accomplished with ultrafiltration. These results provide the basis for further research on the development of a powder enriched with polyphenols, mainly ET, from BBP for food and pharmacological purposes. Practical applications Ellagitannins (ET) are a group of polyphenols found in tropical highland blackberries grown in Costa Rica, mainly in their seeds that are discarded as a by‐product (BBP) during blackberry processing. The production process of an ingredient with high amounts of ET has not been widely reported. In this study, modeling and optimization of an ethanolic extraction of polyphenols from BBP, and the effects of thermal vacuum concentration, ultrafiltration and spray drying on polyphenolic compounds were analyzed. This information will lead to further experiments on the effective recovery of ET in order to produce a nutraceutical product, which is not only complementary to the diet, but may also aid in the prevention and treatment of diseases, or an ingredient to be used in the production of functional foods.

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Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice

Cited by 94 publications

References 31 publications

Effect of Opuntia ficus‐indica mucilage in the ecological extraction, drying, and storage of eggplant anthocyanins

Effect of Opuntia ficus‐indica mucilage in the ecological extraction, drying, and storage of eggplant anthocyanins

Application of Differential Scanning Calorimetry (DSC) and Modulated Differential Scanning Calorimetry (MDSC) in Food and Drug Industries

Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by‐product

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