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dc.contributor.author	CARRILLO NAVAS, HECTOR
dc.contributor.author	RODEA GONZALEZ, DULCE ANAHI
dc.contributor.author	CRUZ OLIVARES, JULIAN
dc.contributor.author	BARRERA PICHARDO, JOSE FRANCISCO
dc.contributor.author	ROMAN GUERRERO, ANGELICA
dc.contributor.author	PEREZ ALONSO, CESAR
dc.creator	CARRILLO NAVAS, HECTOR; 328195
dc.creator	RODEA GONZALEZ, DULCE ANAHI; 328192
dc.creator	CRUZ OLIVARES, JULIAN; 69160
dc.creator	BARRERA PICHARDO, JOSE FRANCISCO;;3192631
dc.creator	ROMAN GUERRERO, ANGELICA; 204337
dc.creator	PEREZ ALONSO, CESAR; 122909
dc.date.accessioned	2016-03-16T17:17:59Z
dc.date.available	2016-03-16T17:17:59Z
dc.date.issued	2011
dc.identifier	http://www.redalyc.org/articulo.oa?id=62021054008
dc.identifier.uri	http://hdl.handle.net/20.500.11799/39506
dc.description	The aim of this work was to microencapsulate passion fruit juice (PFJ) by spray-drying in two dierent biopolymers blends: Gum Arabic-mesquite gum-maltodextrin DE-10 (GA17-MG66-MD17 and GA17-MG-17-MD66), yielding the microcapsules MGA17-MG66-MD17 and MGA17-MG17-MD66. The spray-dried passion fruit microcapsules were analyzed for physicochemical properties (moisture content, water activity, powder particle size), quality properties (hygroscopicity, dispersibility, rehydration time), and reconstituted product properties (total color change and vitamin C retention). The minimum integral entropy of the microcapsules was determined at 25, 35, and 40 °C, and the resulting water activities (aW) were 0.447, 0.505, 0.629 for MGA17-MG66-MD17 and 0.383, 0.414, 0.605 for MGA17-MG17-MD66, respectively. These temperatures-aW sets were considered as the most adequate conditions for achieving maximum storage stability of the microcapsules. The best vitamin C retention level occurred at 25 °C, aW = 0.447 for MGA17-MG66-MD17, and at 25 °C, aW = 0.383 for MGA17-MG17-MD66.
dc.format	application/pdf
dc.language.iso	eng	es
dc.publisher	Universidad Autónoma Metropolitana Unidad Iztapalapa
dc.relation	http://www.redalyc.org/revista.oa?id=620
dc.rights	Revista Mexicana de Ingeniería Química
dc.rights	openAccess	es
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0
dc.source	Revista Mexicana de Ingeniería Química (México) Num.3 Vol.10
dc.subject	Ingeniería	es
dc.subject	Passion fruit juice	es
dc.subject	spray drying	es
dc.subject	microencapsulation	es
dc.subject	sorption isotherms	es
dc.subject	water activity	es
dc.subject	vitamin C	es
dc.subject.classification	INGENIERÍA Y TECNOLOGÍA
dc.title	Storage stability and physicochemical properties of passion fruit juice microcapsules by spray-drying	es
dc.type	Artículo	es
dc.provenance	Científica	es
dc.road	Dorada	es
dc.ambito	Internacional	es
dc.audience	students	es
dc.audience	researchers	es
dc.type.conacyt	article
dc.identificator	7

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