Abstract
The aim of this research was to evaluate the effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf as a drying aid, on morphology, particle size and glass transition temperature of spray‐dried lemon juice powder. Five concentrations of grapefruit mesocarp (0.4%, 0.8%, 1.2%, 1.6% and 2.0% (w/w)) and maltodextrin DE 10 (1.2%, w/w) were evaluated as encapsulant agents. The obtained data were evaluated by one‐way ANOVA using Statistix version 8.0. For the means separation, the Tukey's test was applied with a 95% reliability. The morphology of the particles was described. According to the results, by applying different levels of coating agent in lemon juices, powder particles with different sizes (from 3.07 to 6.20 μm) and shapes (spherical, irregular and shrunken or reduced) are obtained; however, their glass transition temperature is not modified, finding values between 37.43 and 38.64°C.
Highlights
There are no coating materials with perfect encapsulation properties for the retention of volatiles compounds, protection against oxidation or with good emulsifying properties
The aim of this research was to evaluate the effect of different concentrations of mesocarp pulverized of Citrus paradisi Macf as a drying aid, on morphology, particle size, and Tg of spray-dried lemon juice powder
3.1 | The effect of different concentrations of pulverized mesocarp of C. paradisi Macf on Tg of spray-dried lemon juice In Table 1, it is observed that the amount of encapsulant used in juices had no effect on the Tg
Summary
There are no coating materials with perfect encapsulation properties for the retention of volatiles compounds, protection against oxidation or with good emulsifying properties. | 1474 of the encapsulating agent (obtained from the grapefruit mesocarp by Alcantara & Escotto, 2014) which are evaluated in the spray drying of the Persian lemon juice. This is proposed as an alternative to the existing encapsulants in the market, so as to take advantage of a by-product generated in the industrial processing of grapefruit, add value, and enable the industrialization and commercialization of a more durable alternative product and that conserves to the maximum the properties of the encapsulated juice. The aim of this research was to evaluate the effect of different concentrations of mesocarp pulverized of Citrus paradisi Macf as a drying aid, on morphology, particle size, and Tg of spray-dried lemon juice powder
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