Effect of Spray Drying of Agave Fructans, Nopal Mucilage and Aloe Vera Juice

Farías-Cervantes, Vania S.; Chávez-Rodríguez, Alejandra; Delgado, Efrén; Aguilar, Jacobo; Medrano-Roldán, Hiram; Andrade-González, Isaac

doi:10.1111/jfpp.13027

Cited by 12 publications

(13 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…GA has a higher molecular weight in comparison to MD, which can affect the pore size distribution and morphology of the freeze-dried powders, affecting EE and antioxidant activity ( Table 4 ) [ 43 ]. MD has low emulsifying properties and surface-activity, which lowers its EE compared to GA [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

Velázquez-Martínez

Valles-Rosales

Rodriguez‐Uribe

et al. 2021

Foods

View full text Add to dashboard Cite

This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital shaker at a fixed temperature of 50 °C, thereby obtaining a yield of the total phenolic content of 5.91 mg GAE/g. The bioactive compounds identified in the by-product were flavonoids, alkaloids, and lignan (-) Podophyllotoxin. The total phenolic content (TPC), antioxidant activity, and shelf-life stability of fresh and microencapsulated TPC were analyzed. This experiment’s optimal microencapsulation can be obtained with a ratio of 0.6% maltodextrin (MD)/9.423% gum arabic (GA). Sugarcane bagasse showed high antioxidant activities, which remained stable after 30 days of storage and antimicrobial properties against E. coli, B. cereus, S. aureus, and the modified yeast SGS1. The TPC of the microencapsulated SCB extracts was not affected (p > 0.05) by time or storage temperature due to the combination of MD and GA as encapsulating agents. The antioxidant and antimicrobial capacities of sugarcane bagasse extracts showed their potential use as a source of bioactive compounds for further use as a food additive or nutraceutical. The results are a first step in encapsulating phenolic compounds from SCB as a promising source of antioxidant agents and ultimately a novel resource for functional foods.

show abstract

Section: Resultsmentioning

confidence: 99%

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

Velázquez-Martínez

Valles-Rosales

Rodriguez‐Uribe

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…The tests were conducted from -10 °C to 100 °C with a heating rate of 10 °C min -1 . In addition, the model proposed by Gordon and Taylor (Ozmen & Langrish 2002) was used to determine the Tg in food powders (Farias-Cervantes et al 2016) and T sticky was calculated by adding 30 °C to the Tg (Tg + 30).…”

Section: Stability Diagrammentioning

confidence: 99%

Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents

Farías-Cervantes¹,

Salinas-Moreno²,

Chávez-Rodríguez³

et al. 2020

Czech J. Food Sci.

Self Cite

View full text Add to dashboard Cite

The present study shows the effect of agave fructans as a carrier agent compared with maltodextrin to evaluate the particle stability of blackberry and raspberry juices. A pilot spray dryer was used with feed flow of 20 mL h–1 and atomization rate of 28 000 rpm. The inlet air temperature of 180 °C and outlet air temperature of 80 °C were used as parameter constants. Only the parameters of the carrier agent concentration of 5, 7.5 to 10% (w/v) were changed. The concentration of 10% agave fructans was high enough to recover the higher yields of 89% only for blackberry, for raspberry the concentration of 7.5% agave fructans was sufficient to recover the yield of 67%. The stability diagrams show the conditions of the particles that should not be exceeded when leaving spray drying, as well as the storage conditions that must be followed to avoid agglomeration.

show abstract

“…Five types of fructans have been identified in nature so far, which are classified into inulins, neo-inulins, levans, neo-levans and mixed fructans, depending on the type of bond [3,4]. Agave fructans are characterized by the presence of fructose units with a terminal glucose connected by bonds β (2-1) and β (2)(3)(4)(5)(6) and can present different degrees of polymerization, which are determined by the species [5][6][7] as well as the environmental conditions in which the agave is produced, stored and processed [8,9]. Toriz et al (2007) [10] propose a chemical structure for the fructans of Agave tequilana Weber var.…”

Section: Introductionmentioning

confidence: 99%

Micro- and Nanostructures of Agave Fructans to Stabilize Compounds of High Biological Value via Electrohydrodynamic Processing

et al. 2019

View full text Add to dashboard Cite

This study focuses on the use of high degree of polymerization agave fructans (HDPAF) as a polymer matrix to encapsulate compounds of high biological value within micro- and nanostructures by electrohydrodynamic processing. In this work, β-carotene was selected as a model compound, due to its high sensitivity to temperature, light and oxygen. Ultrafine fibers from HDPAF were obtained via this technology. These fibers showed an increase in fiber diameter when containing β-carotene, an encapsulation efficiency (EE) of 95% and a loading efficiency (LE) of 85%. The thermogravimetric analysis (TGA) showed a 90 °C shift in the β-carotene decomposition temperature with respect to its independent analysis, evidencing the HDPAF thermoprotective effect. Concerning the HDPAF photoprotector effect, only 21% of encapsulated β-carotene was lost after 48 h, while non-encapsulated β-carotene oxidized completely after 24 h. Consequently, fructans could be a feasible alternative to replace synthetic polymers in the encapsulation of compounds of high biological value.

show abstract

Effect of Spray Drying of Agave Fructans, Nopal Mucilage and Aloe Vera Juice

Cited by 12 publications

References 30 publications

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents

Micro- and Nanostructures of Agave Fructans to Stabilize Compounds of High Biological Value via Electrohydrodynamic Processing

Contact Info

Product

Resources

About