Abstract
The aim of this work was to obtain powders of “aguamiel” (AM) (from Agave salmiana) by spray drying using maltodextrin (MD) and Arabic gum (AG) as encapsulates. Three microencapsulated powders were obtained: Powder 1 (P1, AM/MD), Powder 2 (P2, AM/AG/MD; AG:MD, 3:1) and Powder 3 (P3, AM/MD/AG; AG:MD, 1:3) from solutions with 20% (w/w) of solutes. Powders were evaluated according to their physicochemical, antioxidant, microbiological and sensory characteristics. Powders had averages of moisture content of 2.55 ± 0.24%, water activity of 0.34 ± 0.02, and particle size of 29.84 ± 1.4 μm. It was observed that the higher the concentration of Arabic gum, the darker the powders. The physicochemical and color properties of the rehydrated powders were similar to those of fresh “aguamiel”. The microbial load, during 95 days of storage, indicated no significant changes (p > 0.05) between the initial and final values in the three powders; the highest microbial load was observed in powder P3 (6.6x103 CFU/mL and 5.9x103 CFU/mL, initial and final loads, respectively). The content of phenolics in powders P1, P2 and P3 during storage were 212.40 ± 68.22, 350.51 ± 145.00, and 266.25 ± 89.93 mg Gallic acid equivalents/100 g, respectively; the antioxidant capacity was 1,207.13 ± 109.64, 1,172.17 ± 145.80, and 1,183.34 ± 65.17 mg Trolox equivalents/100 g, respectively. According to the sensory evaluation of the rehydrated powders, the better acceptance was obtained with the P3 powder, with better physicochemical and sensorial characteristics.
Highlights
The Agave spp. is known by the common name of "maguey", “pita” or “agave”
In “aguamiel” powders, the average aw was 0.34 ±0.02; those powders might have a good stability during storage if they are suitably packaged
The deterioration in these types of powders could be due to chemical reactions induced by physical changes in the surroundings, but not due to microbial growth (Quek, Chok, & Swedlund, 2007)
Summary
The Agave spp. is known by the common name of "maguey", “pita” or “agave”. It belongs to the Asparagaceae family and Agavoideae subfamily. The man has obtained different products from agave: alcoholic beverages (e.g. tequila, mezcal), fructose syrups, handicrafts and “aguamiel”, this last one has been, of all byproducts, the least technologically exploited (Muñíz-Márquez, Rodríguez-Jasso, Rodríguez-Herrera, Contreras-Esquivel, & Aguilar-González, 2013). There is a great diversity of agaves for producing “aguamiel” and “pulque” (it is a light alcoholic thick beverage). The species A. mapisaga, A. atrovirens, and A. salmiana may produce “aguamiel” of different qualities; they can be found in Mexico (Valley of Mexico), Tlaxcala, Hidalgo, and Puebla states (Alfaro, Legaria, & Rodríguez, 2007); as a result of rural growth and the increased land use, natural ecosystems have experienced irreversible deterioration (Martínez-Morales, & Meyer, 1985). It is important to mention that Agave salmiana is the ancestor of all species of broad-leaf agaves and is one of the two most widely used agaves to produce “aguamiel” in Mexico (Parra, Del Villar, & Prieto, 2010)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
