Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material

Angel, Ruiz Cabrera Miguel; Espinosa-Muñoz, Lucía Carolina; Aviles-Aviles, Carlos; González‐García, Raúl; Moscosa-Santillán, Mario; Grajales‐Lagunes, A.; Abud‐Archila, Miguel

doi:10.1590/s1516-89132009000400026

Cited by 48 publications

(32 citation statements)

References 13 publications

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“…This variation is desirable, because it is within the range of quality parameters for a powder product to be considered a dry product. The results obtained by Angel et al (2009) were higher than the results found in the present study.…”

Section: Chemical Physical-chemical and Bioactive Compounds Analysescontrasting

confidence: 93%

“…Certainly, a fact to be considered to explain the observed behavior is the presence of maltodrextrin in powder form which is considered to be a substance of low hygroscopicity. Angel et al (2009) when studying the passion fruit powder obtained by spray drying, observed values of 17.39 to 35.38 g of absorbed water/100 g and concluded that the passion fruit powder was more hygroscopic due to the presence of lactose and fructose (main monosaccharide present), present in amorphous state, and is not stable in the normal moisture.…”

Section: Chemical Physical-chemical and Bioactive Compounds Analysesmentioning

confidence: 99%

“…The observed increase may be due to the packaging used which may not have provided an effective barrier against the oxygen and water vapor, and due to possible variations in temperature and humidity of the storage place. Angel et al (2009) analyzed the passion fruit powder obtained by spray drying with different concentrations of lactose and maltodeztrin and observed moisture variation from 2.37 to 9.40%. This variation is desirable, because it is within the range of quality parameters for a powder product to be considered a dry product.…”

Section: Chemical Physical-chemical and Bioactive Compounds Analysesmentioning

confidence: 99%

See 2 more Smart Citations

Study of the stability of passion fruit powder (Passiflora edullis f. flavicarpa) from organic farming

et al. 2013

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Section: Chemical Physical-chemical and Bioactive Compounds Analysescontrasting

confidence: 93%

Section: Chemical Physical-chemical and Bioactive Compounds Analysesmentioning

confidence: 99%

Section: Chemical Physical-chemical and Bioactive Compounds Analysesmentioning

confidence: 99%

See 1 more Smart Citation

Study of the stability of passion fruit powder (Passiflora edullis f. flavicarpa) from organic farming

et al. 2013

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“…The values were much lower than those found by Angel et al (2009), in a study on spraydrying of passion fruit juice using maltodextrin and lactose as drying adjuvants, who found higroscopicity values between 17 and 35%. Soursop pulp powder with 15% of maltodextrin showed significant statistic differences when compared to the values of the other powders, but it maintained the same classification (Table 4).…”

Section: Resultscontrasting

confidence: 62%

Study of the physicochemical characteristics of soursop powder obtained by spray-drying

Costa¹,

Rocha²,

Costa³

2014

Food Sci. Technol (Campinas)

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This study aimed at contributing to the development of new foodstuffs made by soursop pulp powder obtained by spraydrying. Different concentrations of maltodextrin DE 20 (15, 30, and 45%) were added to commercial soursop pulp, which was dehydrated afterwards. The following analyses were carried out: water activity, moisture, pH, soluble solids, acidity, ascorbic acid, hygroscopicity, degree of caking, and rehydration time. ±0.50; 0.59 b ±0.30). The soursop powders with 30 and 45% of maltodextrin had few significant differences in terms of physicochemical and hygroscopic characteristics, which allow us to consider the percentage of 30% of maltodextrin, in this study, as the best percentage for soursop pulp atomization.

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“…They determined the T g of inulin by MDSC and reported a value of 125°C. With the same purpose, Ruiz et al (2009) employed a mixture of lactose-MX for the spray drying of passion fruit juice without sticking problems (Ruiz et al, 2009). Additionally, Saavedra et al (2015) reported the T g in the range of 52-100°C of a set of MXs with different DE and DP (Saavedra et al, 2015).…”

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

confidence: 99%

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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Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material

Cited by 48 publications

References 13 publications

Study of the stability of passion fruit powder (Passiflora edullis f. flavicarpa) from organic farming

Study of the stability of passion fruit powder (Passiflora edullis f. flavicarpa) from organic farming

Study of the physicochemical characteristics of soursop powder obtained by spray-drying

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

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