Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta)

Castro-Muñoz, Roberto; Barragán-Huerta, Blanca E.; Yáñez-Fernández, Jorge

doi:10.1016/j.lwt.2014.09.042

Cited by 88 publications

(85 citation statements)

References 38 publications

(33 reference statements)

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“…Microfiltration (MF) and ultrafiltration (UF) operations have been widely applied to the dairy, food and beverage industries (Jiao, Cassano, & Drioli, ). Different fruit juices have been processed by membrane process such as blood orange (Cassano, Marchio, & Drioli, ), bergamot (Conidi, Cassano, & Drioli, ), melon (Vaillant et al, ) kiwifruit (Cassano, Donato, Conidi, & Drioli, ; Cassano, Donato, & Drioli, ), and even cactus pear juices (Cassano, Conidi, Timpone, D' Avella, & Drioli, ; Cassano et al, ; Castro‐Muñoz, Barragán‐Huerta, & Yáñez‐Fernández, ). In the case of Xoconostle, fruit has been studied with the aim of using its nutritional, antioxidant, and biological properties to human health, for example, against diabetes, obesity, and respiratory illnesses (Guzmán‐Maldonado et al, ; Morales, Ramírez‐Moreno, Cortes Sanchez‐Mata, Carvalho, & Ferreira, ; Osorio‐Esquivel, Ortiz‐Moreno, A´lvarez, Dorantes‐A´lvarez, & Mónica, ).…”

Section: Introductionmentioning

confidence: 99%

Processing of Xoconostle fruit (Opuntia joconostle ) juice for improving its commercialization using membrane filtration

Castro-Muñoz

Fíla

Barragán-Huerta

et al. 2017

J Food Process Preserv

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The aim of this study was to propose a membrane process for processing of a native Mexican fruit with limitations for its commercialization. The clarification of Xoconostle juice was performed using a hollow fiber membrane. The operating conditions were determined (T = 25 °C, Qf = 58 L/hr, TMP = 138 kPa); the process presented high productivities in terms of permeate flux (12.0–19.7 kg/m2/hr). The proposed method achieved high retention of turbidity (87.50%); whereas low retentions of pH (0.98%), total soluble solids (10.17%), carbohydrates (33.17%), polyphenols (2.10%), betalains (5.52%), and antioxidant activity (15.74%) were observed. Finally, a clear juice (3.79 ± 1.3 NTUs) was obtained with high antioxidant activity (21.40 ± 1.1 TEAC), high phenolic (27.50 ± 0.2 mg gallic acid/L) and betalain contents (18.80 ± 0.6 mg/L). An enhancement on color properties was observed (redness grade, h° = 10.14 ± 2.0). Practical applications Nowadays, the interest of food industry is focusing on the development of functional foods as well as looking for new valuable sources rich in bioactive compounds. Until now, many native Mexican fruits have not been processed in agro‐food industry, that is, Xoconostle fruit is one of the natural products not strongly processed. The processing of its derivative products, as fresh juice, can offer benefits to exploit a bit more its well‐known functional properties to human health. The enhancement of the quality of this natural juice preserving its nutritional and biological properties can be carried out using pressure‐driven membrane processes. Based on (a) the high productivity of the applied methodology for juice processing, (b) the high removal of turbidity, (c) the enhancement of physical characteristics (colorimetric), and (d) the preservation of its natural chemical substances, the membrane filtration seems to be a good alternative to going further in the commercialization of the fruit.

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Section: Introductionmentioning

confidence: 99%

Processing of Xoconostle fruit (Opuntia joconostle ) juice for improving its commercialization using membrane filtration

Castro-Muñoz

Fíla

Barragán-Huerta

et al. 2017

J Food Process Preserv

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“…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). However, the drying of sugar-rich food products such as fruit juices is not a trivial task because of the high water content, low molecular weight species and the low glass transition temperatures of the individual components of juice (Jakubczyk, Ostrowska, & Gondek, 2010;Karaaslan & Dalgıç, 2014).…”

Section: Introductionmentioning

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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“…Microencapsulated quinoa betacyanin showed color lightness, L values from 83.00 ± 0.34 to 92.86 ± 0.10, lower than those found for purple cactus pear encapsulated with 10% maltodextrin ( L = 27.00 ± 0.85) . The L value found in the microencapsulated quinoa betalain was related, in part, to the maltodextrin concentration; in fact, increasing the maltodextrin concentration increased L values (Table ).…”

Section: Resultsmentioning

confidence: 91%

“…In the food industry, microencapsulation is commonly carried out using spray‐drying technology, which is economical, flexible, continuous, and can attain high yields of good‐quality capsules . Optimal spray‐drying conditions using several encapsulating agents (maltodextrin with different dextrose equivalent degrees, pectin, gum xanthan, or mixtures of protein and polysaccharides) have been applied to microencapsulate betalain extracted from conventional sources such as cactus, Amaranthus , and beetroot . Drying temperatures ranging from 133 to 180 °C have been used to microencapsulate betalains from different cactus pears .…”

Section: Introductionmentioning

confidence: 99%

Microencapsulated betacyanin from colored organic quinoa (Chenopodium quinoa Willd.): optimization, physicochemical characterization and accelerated storage stability

Aguilar-Tuesta¹,

Mamani-Navarro²,

Silva

et al. 2018

J Sci Food Agric

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Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta)

Cited by 88 publications

References 38 publications

Processing of Xoconostle fruit (Opuntia joconostle ) juice for improving its commercialization using membrane filtration

Processing of Xoconostle fruit (Opuntia joconostle ) juice for improving its commercialization using membrane filtration

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

Microencapsulated betacyanin from colored organic quinoa (Chenopodium quinoa Willd.): optimization, physicochemical characterization and accelerated storage stability

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