Determination of total and incipient solubilization point of fructans extracted of A. Tequilana weber var. Azul

L. Acosta-Domínguez; L. Alamilla-Beltrán; G. Calderón-Domínguez; A. R. Jiménez-Aparicio; G. F. Gutiérrez-López; E. Azuara-Nieto

doi:10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Acosta

Determination of total and incipient solubilization point of fructans extracted of A. Tequilana weber var. Azul

Translated title of the contribution: Determination of total and incipient solubilization point of fructans extracted of A. Tequilana weber var. Azul

L. Acosta-Domínguez, L. Alamilla-Beltrán, G. Calderón-Domínguez, A. R. Jiménez-Aparicio, G. F. Gutiérrez-López, E. Azuara-Nieto

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Abstract

The aim of this work was to explain the effect of water in powder of fructans extracted of A. tequilana Weber var. azul, through the thermodynamics functions to know physical stability and suggest storage conditions. The results of thermodynamics analysis were confirmed with Environmental Scanning Electron Microscopy (ESEM). Adsorption isotherms of agave fructans were realized at 15, 25 and 45°C. ESEM was performed at the samples equilibrated in a range of water activitie (a_w) from 0.1 to 0.9. The results showed that the beginning of an incipient solubilization takes place at a_w = 0.54 and the total solubilization takes place at a_w = 0.77.

Translated title of the contribution	Determination of total and incipient solubilization point of fructans extracted of A. Tequilana weber var. Azul
Original language	English
Pages (from-to)	379-389
Number of pages	11
Journal	Revista Mexicana de Ingeniera Quimica
Volume	17
Issue number	1
DOIs	https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Acosta
State	Published - 1 Jan 2018

Keywords

Enthalpy
Fructans
Solubilization
Thermodynamic analysis
Water adsorption

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10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Acosta

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Acosta-Domínguez, L., Alamilla-Beltrán, L., Calderón-Domínguez, G., Jiménez-Aparicio, A. R., Gutiérrez-López, G. F., & Azuara-Nieto, E. (2018). Determination of total and incipient solubilization point of fructans extracted of A. Tequilana weber var. Azul. Revista Mexicana de Ingeniera Quimica, 17(1), 379-389. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Acosta

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title = "Determination of total and incipient solubilization point of fructans extracted of A. Tequilana weber var. Azul",

abstract = "The aim of this work was to explain the effect of water in powder of fructans extracted of A. tequilana Weber var. azul, through the thermodynamics functions to know physical stability and suggest storage conditions. The results of thermodynamics analysis were confirmed with Environmental Scanning Electron Microscopy (ESEM). Adsorption isotherms of agave fructans were realized at 15, 25 and 45°C. ESEM was performed at the samples equilibrated in a range of water activitie (aw) from 0.1 to 0.9. The results showed that the beginning of an incipient solubilization takes place at aw = 0.54 and the total solubilization takes place at aw = 0.77.",

keywords = "Enthalpy, Fructans, Solubilization, Thermodynamic analysis, Water adsorption",

author = "L. Acosta-Dom{\'i}nguez and L. Alamilla-Beltr{\'a}n and G. Calder{\'o}n-Dom{\'i}nguez and Jim{\'e}nez-Aparicio, {A. R.} and Guti{\'e}rrez-L{\'o}pez, {G. F.} and E. Azuara-Nieto",

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Acosta-Domínguez, L, Alamilla-Beltrán, L , Calderón-Domínguez, G , Jiménez-Aparicio, AR , Gutiérrez-López, GF & Azuara-Nieto, E 2018, 'Determination of total and incipient solubilization point of fructans extracted of A. Tequilana weber var. Azul', Revista Mexicana de Ingeniera Quimica, vol. 17, no. 1, pp. 379-389. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Acosta

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T1 - Determination of total and incipient solubilization point of fructans extracted of A. Tequilana weber var. Azul

AU - Acosta-Domínguez, L.

AU - Alamilla-Beltrán, L.

AU - Calderón-Domínguez, G.

AU - Jiménez-Aparicio, A. R.

AU - Gutiérrez-López, G. F.

AU - Azuara-Nieto, E.

PY - 2018/1/1

Y1 - 2018/1/1

N2 - The aim of this work was to explain the effect of water in powder of fructans extracted of A. tequilana Weber var. azul, through the thermodynamics functions to know physical stability and suggest storage conditions. The results of thermodynamics analysis were confirmed with Environmental Scanning Electron Microscopy (ESEM). Adsorption isotherms of agave fructans were realized at 15, 25 and 45°C. ESEM was performed at the samples equilibrated in a range of water activitie (aw) from 0.1 to 0.9. The results showed that the beginning of an incipient solubilization takes place at aw = 0.54 and the total solubilization takes place at aw = 0.77.

AB - The aim of this work was to explain the effect of water in powder of fructans extracted of A. tequilana Weber var. azul, through the thermodynamics functions to know physical stability and suggest storage conditions. The results of thermodynamics analysis were confirmed with Environmental Scanning Electron Microscopy (ESEM). Adsorption isotherms of agave fructans were realized at 15, 25 and 45°C. ESEM was performed at the samples equilibrated in a range of water activitie (aw) from 0.1 to 0.9. The results showed that the beginning of an incipient solubilization takes place at aw = 0.54 and the total solubilization takes place at aw = 0.77.

KW - Enthalpy

KW - Fructans

KW - Solubilization

KW - Thermodynamic analysis

KW - Water adsorption

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DO - 10.24275/uam/izt/dcbi/revmexingquim/2018v17n1/Acosta

M3 - Artículo

SN - 1665-2738

VL - 17

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JO - Revista Mexicana de Ingeniera Quimica

JF - Revista Mexicana de Ingeniera Quimica

IS - 1

ER -

Determination of total and incipient solubilization point of fructans extracted of A. Tequilana weber var. Azul

Abstract

Keywords

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