Physical properties of inulin and inulin–orange juice: Physical characterization and technological application

Saavedra-Leos, María Zenaida; Leyva‐Porras, César; Martínez‐Guerra, Eduardo; Pérez‐García, Sergio Alfonso; Aguilar-Martínez, J.A.; Álvarez-Salas, Claudia

doi:10.1016/j.carbpol.2013.12.079

Cited by 59 publications

(51 citation statements)

References 39 publications

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“…These agents must present a T g value higher than that of the food product. For example, Saavedra-Leos et al (2014) reported the use of inulin as a carrying agent for the spray drying of OJ without microstructural collapse (Saavedra-Leos et al, 2014). They determined the T g of inulin by MDSC and reported a value of 125°C.…”

Section: Setting the Spray Drying Conditions Based On The T G Of The mentioning

confidence: 99%

“…These results suggested that the use of MXs as carrying agents was suitable not only for obtaining dry powders of low molecular weight systems such as the OJ without the collapse of the microstructure, but additionally for avoiding the crystallization of the system subjected to water adsorption. Saavedra-Leos et al (2014) studied the effect of the addition of inulin as a carrying agent in the drying of OJ (Saavedra-Leos et al, 2014). They subjected the dried powders to water adsorption in the water activity range of 0.05-0.71 and observed the formation of crystals at water activities above 0.434.…”

Section: Setting the Spray Drying Conditions Based On The T G Of The mentioning

confidence: 99%

“…The main part of the evaporation process is carried out at the wet-bulb temperature. Thus, among the drying processes for powdered foods such as fluidized bed, lyophilization and flash evaporation, the spray-drying process is preferred because it offers low-cost equipment investment, easy operation and control, high drying rates and low residence times (Porras et al, 2014;Silva, Navarro, & Morim, 2008). These features allow that the heat-sensible food products can be dehydrated at relatively high temperatures while retaining most of the properties, such as flavor, color, odor and nutrients (Castro, Barragán, & Yáñez, 2015;Paini et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…This results in low yields, operation problems and low-quality products (Saavedra-Leos et al, 2014). In this context, MXs may offer a potential solution based on their physical properties such as high molecular weight, low viscosity and wide T g range (100-188°C).…”

Section: Introductionmentioning

confidence: 99%

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Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Saavedra-Leos

Leyva‐Porras

Álvarez-Salas

et al. 2017

CyTA - Journal of Food

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Urizar (2018) Obtaining orange juice-maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization, CyTA -Journal of Food, 16:1, 61-69, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 A set of four maltodextrins (MXs) with different degree of polymerization were employed as carrying agents for the spray drying of liquid orange juice (OJ) without collapse in the microstructure; this was visually observed as fine powders non-agglomerated were obtained with a characteristic color. The powders were subjected to water adsorption and characterized. The effect of the MX added was the increase in the adsorption of water and the subsequent depression in the glass transition temperature (T g ). The microstructure did not crystalize at any water activity, but the phase changed from an amorphous solid to a solid covered by saturated liquid. Additionally, a simple mathematical model based on the molar fractions and the T g of the individual components was proposed for predicting the overall T g of the ternary system water-OJ-MX. The results presented herein may contribute to the processing of sugar-rich systems and in the stability of food products.Obtención de polvos de jugo de naranja-maltodextrina sin colapso estructural basado en la temperatura de transición vítrea y grado de polimerización RESUMEN Se emplearon cuatro maltodextrinas (MX) con diferente grado de polimerización (GP) como agente acarreador para el secado por aspersión sin colapso de la microestructura de jugo de naranja líquido (OJ); esto fue observado visualmente como un polvo de color blanco y apariencia fina sin aglomeración. Los polvos fueron sometidos a un proceso de adsorción de agua y caracterizados. El efecto de la adición de la MX fue el incremento en la adsorción de agua y la subsecuente depresión en el valor de la temperatura de transición vítrea (T g ). Para todas las actividades de agua evaluadas la microestructura no cristalizó, pero la fase cambió de un sólido amorfo a un sólido cubierto por líquido saturado. Adicionalmente se propuso para la predicción del valor de T g del sistema ternario agua-OJ-MX, el uso de un modelo matemático simple basado en las fracciones molares y los valores de T g de los componentes individuales. Los resultados obtenidos pueden contribuir para el procesamiento de sistemas ricos en azúcares y en la estabilidad de productos alimenticios. ARTICLE HISTORY

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Section: Setting the Spray Drying Conditions Based On The T G Of The mentioning

confidence: 99%

Section: Setting the Spray Drying Conditions Based On The T G Of The mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Saavedra-Leos

Leyva‐Porras

Álvarez-Salas

et al. 2017

CyTA - Journal of Food

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“…However, some commercial snacks have high glycemic index (Conti-Silva et al 2012;Foschia et al 2013) and several researches have been performed in order to improve the nutritional characteristics of the extruded products (Liu et al 2000;Onwulata et al 2001;Anton et al 2009;Bisharat et al 2013). A current trend focuses on the addition of inulin in food products, which contributes to the improvement of the product, providing also a beneficial effect on humans (Saavedra-Leos et al 2014).…”

Section: Introductionmentioning

confidence: 99%

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

2015

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The growing consumer demand for healthy snacks has turned the interest of industry and research in the development of new ready-to-eat products, enriched with dietary fibers. Inulin is a soluble fiber with a neutral taste that promotes the good function of the intestine. Rice flour extrudates were produced under various extrusion temperatures, screw speeds, feed moisture concentrations and inulin replacement levels. The objective of this study was to investigate the effect of the material characteristics and the extrusion conditions on the structural and textural properties of the extrudates. Simple mathematical models were used for properties correlation with process conditions and through regression analysis it was revealed that there is a significant effect of extrusion temperature, screw speed, feed moisture content and inulin concentration on the final properties. Both density and maximum stress increased when moisture content and inulin concentration increased, while they decreased when extrusion temperature and screw speed increased. These results were also strengthened by scanning electron microscopy. The highest expansion ratio was presented when decreasing all process conditions apart from screw speed.

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Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility

Güven,

Şensoy

2024

J Sci Food Agric

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BackgroundDietary fibers (DFs) may influence the structural, nutritional, and techno‐functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially lower glycemic index. These potential benefits may change depending on DF type. Starch processed in the presence of soluble and insoluble fibers can undergo different structural and functional changes, and this study investigated the effects of short‐chain and long‐chain inulin and cellulose on the structural and digestive properties of wheat starch.ResultsThe combined use of DSC, FTIR, and XRD provided insights into the structural changes in starch and inulin at different levels. Short‐chain and long‐chain inulin had higher water retention capacity and a potential to limit starch gelatinization. FTIR results revealed an interaction between starch and inulin. SEM analysis showed morphological changes in starch and inulin after the hydrothermal treatment. Cellulose fiber was not affected by the hydrothermal treatment and had no influence on starch behavior. The structural differences observed through XRD, FTIR, and SEM analyses between starch with and without inulin fibers did not significantly impact starch digestibility, except for the dilution effect caused by adding DFs.ConclusionThe study highlighted the importance of utilizing different analytical tools to assess changes in food samples at different scales. Although short‐chain and long‐chain inulin could potentially limit starch gelatinization, the duration of the heat treatment (90 °C, 10 min) was sufficient to ensure complete starch gelatinization. The dilution effect caused by adding fibers was the primary reason for the effect on starch digestibility.This article is protected by copyright. All rights reserved.

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Physical properties of inulin and inulin–orange juice: Physical characterization and technological application

Cited by 59 publications

References 39 publications

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility

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