The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems

García-Coronado, Pedro; Flores‐Ramírez, None Alma; Grajales‐Lagunes, A.; Abud‐Archila, Miguel; González‐García, Raúl; Ruiz-Cabrera, M.A.

doi:10.3390/polym12092077

Cited by 4 publications

(9 citation statements)

References 41 publications

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“… *DMW was calculated considering the reported molecular weight of fructose =180.16; glucose =180.2; sucrose=342.3; citric acid= 192.12; pectin=208.2 (García‐Coronado et al ., 2020). …”

Section: Resultsmentioning

confidence: 99%

“…Even the value of DWM for kiwifruit powder which exhibited the lowest critical values was higher than that of prickly pear powder. Kiwi juice had the highest citric acid content and, probably due to its low T g (10°C), contributed as a plasticiser (García‐Coronado et al ., 2020). In addition to chemical composition, others factor such as physical state and solute interactions can be involved in aw c and Xwc determination (Grajales‐Lagunes et al ., 2018).…”

Section: Resultsmentioning

confidence: 99%

“…The procedure of complete solute dissolution followed by freeze‐drying was used to achieve uniform mixing for the maltodextrin and solid compounds in powder juices (García‐Coronado et al ., 2020). About 20 g of powder of each juice with W MD of 0, 0.4 and 0.8 was prepared.…”

Section: Methodsmentioning

confidence: 99%

“…In general, a wc and X wc increase with W MD and with decreasing DE values . Recently, Garcıá-Coronado et al (2020), using maltodextrin DE 4-7, found that W MD higher than 0.40 is required to significantly influence the T g of fruit juice model systems. On the contrary, Fongin et al (2019) defined the critical values of freeze-dried mango pulp and freeze-dried juice using W MD within the range of 0 and 0.8.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, García‐Coronado et al . (2020), using maltodextrin DE 4–7, found that W MD higher than 0.40 is required to significantly influence the T g of fruit juice model systems. On the contrary, Fongin et al .…”

Section: Introductionmentioning

confidence: 99%

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Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

Flores‐Ramírez¹,

Grajales‐Lagunes²,

Abud‐Archila

et al. 2022

Int J of Food Sci Tech

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Summary Diagrams relating to water activity (aw), equilibrium moisture content (Xw) and glass transition temperature (Tg) are valuable tools for predicting amorphous fruit powders' storage procedure and stability. Thus, Tg–aw–Xw diagrams were constructed to characterise the amorphous state and define the critical values of water content (Xwc) and water activity (awc) of freeze‐dried juices of strawberry, pineapple, kiwi and prickly pear prepared with maltodextrin at the dry mass fraction (WMD) of 0, 0.4 and 0.8. The Tg and sorption data were fitted with a polynomial equation and the Guggenheim–Anderson–de Boer (GAB) model respectively. A Tukey test was performed to evaluate the difference between critical values of the powders (P < 0.05). The awc and Xwc increase with WMD and depend on the chemical composition of the powders. The highest critical values were found in pineapple powders, ranging from 0.174 to 0.632 and 0.029 to 0.142 dry basis (d.b.), and the lowest ones in kiwi juice powders ranging from 0.029 to 0.550 and 0.013 to 0.129 (d.b.). For WMD of 0.8, however, regardless of juice composition, stable powders in an amorphous state were obtained up to an aw of 0.52 at 25°C.

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“… *DMW was calculated considering the reported molecular weight of fructose =180.16; glucose =180.2; sucrose=342.3; citric acid= 192.12; pectin=208.2 (García‐Coronado et al ., 2020). …”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

Flores‐Ramírez¹,

Grajales‐Lagunes²,

Abud‐Archila

et al. 2022

Int J of Food Sci Tech

Self Cite

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Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Coronado‐Vázquez,

Grajales‐Lagunes,

Rosales‐Mendoza

et al. 2023

J Sci Food Agric

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BackgroundTilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions () of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions ().ResultsThe glass transition temperature curve () and characteristic parameters of maximal freeze concentration (, , ) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of −22 °C, −15 °C, and −10 °C (P < 0.05) for long‐term preservation were defined for tilapia fillets produced with of 0, 0.4, and 0.8.ConclusionMaltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of −18 °C. © 2023 Society of Chemical Industry.

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Constructing Cell-Free Expression Systems for Low-Cost Access

et al. 2022

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Cell-free systems for gene expression have gained attention as platforms for the facile study of genetic circuits and as highly effective tools for teaching. Despite recent progress, the technology remains inaccessible for many in low- and middle-income countries due to the expensive reagents required for its manufacturing, as well as specialized equipment required for distribution and storage. To address these challenges, we deconstructed processes required for cell-free mixture preparation and developed a set of alternative low-cost strategies for easy production and sharing of extracts. First, we explored the stability of cell-free reactions dried through a low-cost device based on silica beads, as an alternative to commercial automated freeze dryers. Second, we report the positive effect of lactose as an additive for increasing protein synthesis in maltodextrin-based cell-free reactions using either circular or linear DNA templates. The modifications were used to produce active amounts of two high-value reagents: the isothermal polymerase Bst and the restriction enzyme Bsa I. Third, we demonstrated the endogenous regeneration of nucleoside triphosphates and synthesis of pyruvate in cell-free systems (CFSs) based on phosphoenol pyruvate (PEP) and maltodextrin (MDX). We exploited this novel finding to demonstrate the use of a cell-free mixture completely free of any exogenous nucleotide triphosphates (NTPs) to generate high yields of sfGFP expression. Together, these modifications can produce desiccated extracts that are 203–424-fold cheaper than commercial versions. These improvements will facilitate wider use of CFS for research and education purposes.

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The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems

Cited by 4 publications

References 41 publications

Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Constructing Cell-Free Expression Systems for Low-Cost Access

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