TY - JOUR
T1 - Microencapsulation of strawberry juice in Agave angustifolia fructans
T2 - effect of spray-drying conditions on the anthocyanin content and physicochemical properties
AU - Santiago-García, Patricia Araceli
AU - León-Martínez, Frank Manuel
AU - Gutiérrez, Miguel Chávez
AU - Aguirre-Loredo, Rocio Yaneli
AU - Santiago-Urbina, Jorge Alejandro
AU - Soto-Castro, Delia
N1 - Publisher Copyright:
© 2023 Institute of Food, Science and Technology (IFSTTF).
PY - 2023/12
Y1 - 2023/12
N2 - The searching of alternative products that help reduce sugar consumption is a recurring objective due to the high number of overweight people in the world. The spray drying process of natural strawberry juice (SWJ) was evaluated using Agave angustifolia fructans as an encapsulating agent. Five fructan concentrations and three drying conditions were evaluated. The microcapsules obtained were characterised by anthocyanins content (UVvis), moisture percentage, hygroscopicity, colour, Tg, morphology (light scattering and SEM) and FTIR. Considering a recovery yield above 50%, the inlet/outlet temperatures of 180/90–95 °C and 15% of fructans were the conditions to obtain the powders with a hygroscopicity of 31%, anthocyanin retention of 84% and the highest Tg (54 °C). FTIR spectra and SEM evidenced that fructans can act as a homogeneous encapsulating matrix of SWJ. Therefore A. angustifolia fructans can be an alternative of low-caloric power for the encapsulation of SWJ through spray.
AB - The searching of alternative products that help reduce sugar consumption is a recurring objective due to the high number of overweight people in the world. The spray drying process of natural strawberry juice (SWJ) was evaluated using Agave angustifolia fructans as an encapsulating agent. Five fructan concentrations and three drying conditions were evaluated. The microcapsules obtained were characterised by anthocyanins content (UVvis), moisture percentage, hygroscopicity, colour, Tg, morphology (light scattering and SEM) and FTIR. Considering a recovery yield above 50%, the inlet/outlet temperatures of 180/90–95 °C and 15% of fructans were the conditions to obtain the powders with a hygroscopicity of 31%, anthocyanin retention of 84% and the highest Tg (54 °C). FTIR spectra and SEM evidenced that fructans can act as a homogeneous encapsulating matrix of SWJ. Therefore A. angustifolia fructans can be an alternative of low-caloric power for the encapsulation of SWJ through spray.
KW - Agave fructans
KW - FTIR
KW - cobiotic
KW - functional foods
KW - prebiotic
UR - http://www.scopus.com/inward/record.url?scp=85161438547&partnerID=8YFLogxK
U2 - 10.1111/ijfs.16529
DO - 10.1111/ijfs.16529
M3 - Artículo
AN - SCOPUS:85161438547
SN - 0950-5423
VL - 58
SP - 6725
EP - 6735
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 12
ER -