Influencia de diferentes agentes encapsulantes en la retención de vitamina C en el zumo de arándano (Vaccinium corymbosum) atomizado

Autor: Lastenia Coronel Carpio, José B. Pérez Juárez, Noemí León Roque
Jazyk: Spanish; Castilian
Rok vydání: 2019
Předmět:
Zdroj: Agroindustrial Science, Vol 9, Iss 1, Pp 47-52 (2019)
Druh dokumentu: article
ISSN: 2226-2989
DOI: 10.17268/agroind.sci.2019.01.06
Popis: In recent years, the consumption of functional foods has grown significantly. Blueberry (Vaccinium corymbosum) is an important source of vitamin C, anthocyanins and phenolic compounds that give it a high antioxidant value. The objective of the present work was to evaluate the influence of different encapsulating agents in the retention of vitamin C in atomized blueberry juice. Mature blueberry fruits were used to obtain the juice that contained 6.3 mg of vitamin C/100g, 13.1 °Bx, and 0.9% of total acidity. Subsequently they were atomized at 165 °C, hot air speed 60 m/s and feed rate 0,127 mL/s. Encapsulating agents were used as Arabica Gum (GA) and Carrageenan (C): 100% C; 100% GA; 50% C + 50% GA; 25% C + 75% GA; 75% C + 25% GA, obtained using an experimental design of mixtures implemented Design Expert 7. The percentage of encapsulant in all formulations was set at 13.1% (soluble solids content of the juice). The formulation of 25% C and 75% GA allowed obtaining the maximum retention of vitamin C (5.38 mg /100 g), which represents an 85.9% retention. The type of encapsulant influences the retention of vitamin C during the spraying of the cranberry juice.
Databáze: Directory of Open Access Journals