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

Abstract

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

Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties

“…In general, Tg was observed superimposed with first order transitions, such as the evaporation temperature of water (Tv) around 80 °C, the degradation of low molecular weight sugars (glucose, sucrose, fructose) in a range of 141–153 °C, and the degradation of high molecular weight sugars (maltodextrin) in a range of 175–260 °C. The aforementioned thermal events coincide with those reported by Saavedra Leos et al [ 27 ] and [ 28 ]. Table 1 summarizes the results of the thermal events determined from the MDCS thermograms for each of the SJ-MX powders.…”

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

“…The final properties of the spray-drying products containing MXs also depend on the equivalent of dextrose (DE). Saavedra-Leos et al [45] reported the spray drying of a set of MXs with different DE values. Concentrated solutions containing 30% of dissolved solids were spray dried at an inlet temperature of 200 • C. The obtained powders presented a white appearance.…”

Spray Drying of Blueberry Juice-Maltodextrin Mixtures: Evaluation of Processing Conditions on Content of Resveratrol

“…Saavedra-Leos et al determined an inverse relation between T g and DE of maltodextrins [21]. Through several works reported by the Saavedra-Leos group [14,22,37,38,39], we have observed that in some juices such as orange and blueberries, their physicochemical properties varied with the differences in the type and distribution of molecular weight of the carrier agent. In these studies, we have attributed this behavior mainly to: (i) Differences in the molecular weight distribution of the carrier agent, (ii) the arrangement of polymer chains (i.e., entangled or linear) and (iii) the type of molecule in these chains (for example, glucose for maltodextrin or fructose for inulin).…”