DETERMINATION OF THE MINIMUM INTEGRAL ENTROPY, WATER SORPTION AND GLASS TRANSITION TEMPERATURE TO ESTABLISHING CRITICAL STORAGE CONDITIONS OF BEETROOT JUICE MICROCAPSULES BY SPRAY DRYING

  • A.Y. Guadarrama-Lezama Facultad de Química, Universidad Autónoma del Estado de México
  • J. Cruz-Olivares Facultad de Química, Universidad Autónoma del Estado de México
  • S.L. Martínez-Vargas Facultad de Química, Universidad Autónoma del Estado de México
  • H. Carrillo-Navas DIPH, Universidad Autónoma Metropolitana-Iztapalapa
  • A. Román-Guerrero Facultad de Química, Universidad Autónoma del Estado de México
  • C. Pérez-Alonso Facultad de Química, Universidad Autónoma del Estado de México
Keywords: beetroot juice, microcapsules, minimum integral entropy, glass transition temperature, critical water content, critical water activity

Abstract

The aim of this work was to microencapsulate beetroot juice (BJ) (Beta vulgaris L.) by spray-drying using as protective colloid gum Arabic. The adsorption isotherms of the microcapsules and the minimum integral entropy (∆S int)T were determined at 25, 35 and 40 ◦C. The glass transition temperature (T g) was measured by differential scanning calorimetry and modeled by GordonTaylor equation. The water contents-water activity (M-aW ) sets obtained from (∆S int)T , and critical water content (CWC) and critical water activity (CWA) from the T g were similar, being in the range of water content of 5.11-7.5 kg H2O/100 kg d.s. and in the water activity range of 0.532-0.590. These critical storage conditions were considered as the best conditions for increase the stability of the microcapsules, where the percentage of retention Betanin in the microcapsules was higher compared with other storage conditions in the temperature and aw range studied.

References

Azuara-Nieto, E. and Beristain-Guevara, C. (2007). Thermodynamic and kinetic study of water adsorption on whey protein. Revista Mexicana de Ingeniería Química 6, 359-365.

Benado, A.L. and Rizvi, S.S.H. (1985). Thermodynamic properties of water on rice as calculated from reversible and irreversible isotherms. Journal of Food Science 50, 101- 105.

Bonilla, E., Azuara, E., Beristain, C.I. and VernonCarter, E.J. (2010). Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices. Food Hydrocolloids 24, 633-640.

Brunauer, S., Emmett, P.H. and Teller, E. (1938). Adsorption of gases in multimolecular layers. Journal of the American Chemists? Society 60, 309-319.

Carrillo-Navas, H., Rodea-González, D.A., Cruz-Olivares, J., Barrera-Pichardo, J.F., Román-Guerrero, A. and Pérez-Alonso, C. ´ (2011). Storage stability and physicochemical properties of passion fruit juice microcapsules by spray drying. Revista Mexicana de Ingeniería Química 10, 421-430.

Couchman, P.R. and Karasz, F.E.A. (1978). Classical thermodynamic discussion of the effect of composition on glass transition temperatures. Macromolecules 11, 117-119.

Delgado-Vargas, F., Jiménez, A.R. and Paredes-López, O. (2000). Natural pigments: ´ Carotenoids, anthocyanins, and betalainscharacteristics, biosynthesis, processing, and stability. Critical Reviews in Food Science and Nutrition 40, 173-289.

Diosady, L.L., Rizvi, S.S.H., Cai, W. and Jagdeo, D.J. (1996). Moisture sorption isotherms of canola meals, and applications to packing. Journal of Food Science 61, 204-208.

Drusch, S., Serfert, Y. and Schwarz, K. (2006). Microencapsulation of fish oil with noctenylsuccinate-derivatised starch: Flow properties and oxidative stability. European Journal of Lipid Science and Technology 108, 501-512.

Fabra, M.J., Talens, P., Moraga, G. and Mart´ınezNavarrete, N. (2009). Sorption isotherms and state diagrams of grapefruit as tool to improve product processing and stability. Journal of Food Engineering 93, 52-58.

Figiel, A. (2010). Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods. Journal of Food Engineering 98, 461-470.

Gliszczyńska- Świglo, A., Szymusiak, H. and Malinowska, P. (2006). Betanin, the main pigment of red beet: Molecular origin of its exceptionally high free radical-scavening activity. Food Additives and Contaminants 23, 1079-1087.

Gordon, M. and Taylor, J.S. (1952). Ideal copolymers and the second order transitions of synthetic rubbers. I. Non-crystalline copolymers. Journal of Applied Chemistry 2, 493-500.

Johari, G.P., Hallbrucker, A. and Mayer, E. (1987). The glass-liquid transition of hyperquenched water. Nature 330, 552-553.

Juszczak, L., Witczak, M., Fortuna, T. and Beata, S. (2010). Effect of temperature and soluble solids content on the viscosity of beetroot (Beta vulgaris) juice concentrate. International Journal of Food Properties 13, 1364-1372.

Koç, B., Sakin, Y.M., Balkir, P. and Kaymak, E.F. (2010). Moisture sorption isotherms and storage stability of spray-dried yogurt powder. Drying Technology 28, 816-822.

Kurozawa, L.E., Park, K.J. and Hubinger, M.D. (2009). Effect of maltodextrin and gum Arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. Journal of Food Engineering 91, 287-296.

Labuza, T.P., Kaanane, A. and Chen, J.Y. (1985). Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal Food Science 50, 385-391.

Lang, K.W., McCune, T.D. and Steinberg, M.P. (1981). A proximity equilibration cell for rapid determination of sorption isotherms. Journal Food Science 46, 936-938.

Lewicki, P.P. (1997). The applicability of the GAB model to food water sorption isotherms. International. Journal of Food Science and Technology 32, 553-557.

Liang, R., Huang, Q., Ma, J., Shoemaker, C.F. and Zhong, F. (2013). Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions. Food Hydrocolloid 33, 225- 233.

McLaughlin, C.P. and Magee, T.R.A. (1998). The determination of sorption isotherm and the isosteric heats of sorption for potatoes. Journal of Food Engineering 35, 267-280.

McMinn, W.A.M., Al-Muhtaseb, A.H. and Magee, T.R.A. (2004). Moisture sorption characteristics of starch gels. Part II: Thermodynamic properties. Journal of Food Process Engineering 27, 213-227.

Moraga, G., Igual, M., García-Martínez, E., Mosquera, L.H. and Martínez-Navarrete, N. (2012). Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder. Journal of Food Engineering 112, 191-199.

Mosquera, L.H., Moraga, G. and Martínez-Navarrete, N. (2010). Effect of maltodextrin on the stability of freeze-dried borojo (Borojoa patinoi Cuatrec.) powder. Journal of Food Engineering 97, 72-78.

Mosquera, L.H., Moraga, G. and Martínez-Navarrete, N. (2012). Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and Arabic gum. Food Research International 47, 201-206.

Murphy, M., Eliot, K., Heuertz, R.M. and Weiss, E. (2012). Whole beetroot consumption acutely improves running performance. Journal of the Academy of Nutrition and Dietetics 112, 548- 552

Nemzer, B., Pietrzkowski, Z., Spórna, A., Stalica, P., Threesher, W., Michałowski, T. and Wybraniec, S. (2011). Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts. Food Chemistry 127, 42-53.

Nunes, R.V. and Rotstein, E. (1991). Thermodynamics of the water-foodstuff equilibrium. Drying Technology 9, 113-117.

Pavón-García L.M.A., Pérez-Alonso C., Orozco-Villafuerte J., Pimentel-González D. J., Rodríguez-Huezo, M. E. and Vernon-Carter E. J. (2011). Storage stability of natural colourant from Justicia spicigera microencapsulated in protective colloids blends by spray-drying. International Journal of Food Science and Technology 46, 1428-1437.

Pérez-Alonso, C., Beristain, C.I., Lobato-Calleros, C., Rodríguez-Huezo, M.E. and Vernon-Carter, E.J. (2006). Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers. Journal of Food Engineering 77, 753-760.

Pitalua, E., Jimenez, M., Vernon-Carter, E.J. and Beristain, C.I. (2010). Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material. Food and Bioproducts Processing 88, 253-258.

Ramoneda, X.A., Ponce-Cevallos, P.A., Buera, M.P. and Elizalde B.E. (2011). Degradation of βcarotene in amorphous polymer matrices. Effect of water sorption properties and physical state. Journal of the Science of Food and Agriculture 91, 2587-2593.

Roos, Y.H. (1993). Water activity and physical state effects on amorphous food stability. Journal of Food Processing and Preservation 16, 433-447.


Roos, Y.H. (1995). Phase Transitions in Food. Academic Press, San Diego

Sánchez-Sáenz, E.O., Pérez-Alonso, C., Cruz-Olivares, J., Román-Guerrero, A., Báez- González, J.G. and Rodríguez-Huezo, M.E. (2011). Establishing the most suitable storage conditions for microencapsulated allspice essential oil entrapped in blended biopolymers matrices. Drying Technology 29, 863-872.

Serris, G.S., and Biliaderis, C.G. (2001). Degradation kinetics of beetroot pigment encapsulated in polymeric matrices. Journal of the Science of Food and Agriculture 81, 691- 700.

Slade, L. and Levine, H. (1991). Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 30, 115-360.

Tonon, R.V., Baroni, A.F., Brabet, C., Gibert, O., Pallet, D., Hubinger, M.D. (2009). Water sorption and glass transition temperature of spray dried ac¸ai (Euterpe oleracea Mart.) juice. Journal of Food Engineering 94, 215-221.

Viganó, J., Azuara, E., Telis, V.N.R., Beristain, C.I., Jiménez, M. and Telis-Romero, J. (2012). Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods. Thermochimica Acta 528, 63-71.

Wootton-Beard, P. and Ryan, L. (2011). A beetroot juice shot is a significant and convenient source of bioaccessible antioxidants. Journal of Functional Foods 3, 329-334.
Published
2020-02-12
How to Cite
Guadarrama-Lezama, A., Cruz-Olivares, J., Martínez-Vargas, S., Carrillo-Navas, H., Román-Guerrero, A., & Pérez-Alonso, C. (2020). DETERMINATION OF THE MINIMUM INTEGRAL ENTROPY, WATER SORPTION AND GLASS TRANSITION TEMPERATURE TO ESTABLISHING CRITICAL STORAGE CONDITIONS OF BEETROOT JUICE MICROCAPSULES BY SPRAY DRYING. Revista Mexicana De Ingeniería Química, 13(2), 405-416. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1330
Section
Food Engineering