Czech J. Food Sci., 2020, 38(4):229-236 | DOI: 10.17221/350/2018-CJFS

Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agentsOriginal Paper

Vania S. Farías-Cervantes1, Yolanda Salinas-Moreno2, Alejandra Chávez-Rodríguez1, Guadalupe Luna-Solano3, Hiram Medrano-Roldan4, Isaac Andrade-González*,1
1 Instituto Tecnologico de Tlajomulco, Tlajomulco de Zúñiga, Jalisco, Mexico
2 Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Jalisco, Mexico
3 Instituto Tecnologico de Orizaba, Orizaba, Veracruz, Mexico
4 Instituto Tecnologico de Durango, Durango, Mexico

The present study shows the effect of agave fructans as a carrier agent compared with maltodextrin to evaluate the particle stability of blackberry and raspberry juices. A pilot spray dryer was used with feed flow of 20 mL h-1 and atomization rate of 28 000 rpm. The inlet air temperature of 180 °C and outlet air temperature of 80 °C were used as parameter constants. Only the parameters of the carrier agent concentration of 5, 7.5 to 10% (w/v) were changed. The concentration of 10% agave fructans was high enough to recover the higher yields of 89% only for blackberry, for raspberry the concentration of 7.5% agave fructans was sufficient to recover the yield of 67%. The stability diagrams show the conditions of the particles that should not be exceeded when leaving spray drying, as well as the storage conditions that must be followed to avoid agglomeration.

Keywords: microencapsulation; additive; glass transition temperature; stability diagram; sorption isotherms

Published: August 31, 2020  Show citation

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Farías-Cervantes VS, Salinas-Moreno Y, Chávez-Rodríguez A, Luna-Solano G, Medrano-Roldan H, Andrade-González I. Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents. Czech J. Food Sci. 2020;38(4):229-236. doi: 10.17221/350/2018-CJFS.
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