Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola
Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola
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DOI：
10.1081/jfp-200060262
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发表时间：
2005-05
期刊：
影响因子：
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通讯作者：
A. M. Righetto;F. Netto
中科院分区：
文献类型：
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作者：
A. M. Righetto;F. Netto
以麦芽糊精DE25、阿拉伯树胶或两者按不同比例混合为胶囊剂，采用喷雾干燥法对未成熟的针叶果汁进行脱水处理。果汁固体与包衣材料之间的比例为1：1。研究了胶囊化材料对未成熟针叶果汁的吸水率、玻璃化转变和物理性质的影响。根据GAB理论计算的胶囊汁的单层水分在5.11到5.73g H2O/100g固体(25°C)之间变化。麦芽糊精和阿拉伯胶的玻璃化转变温度分别为60(aw0.33)~38℃(aw0.54)和62(aw0.33)~42.6℃(aw0.54)。果汁的加入使果汁粉末的玻璃化转变温度分别降低到39.5~41.3℃(aw0.33)和1.84~8.05℃(aw0.54)，但不同果汁粉末之间的玻璃化转变温度没有显著差异。胶囊化材料的物理变化的临界点，即物理变化的起始点。
Immature acerola juice was dehydrated by spray drying, using as encapsulating material maltodextrin DE25, arabic gum, or a mixture of both in different proportions. A constant ratio of 1:1 was kept between juice solids and encapsulating material. The effect of encapsulation materials on water sorption, glass transition, and physical properties of encapsulated immature acerola juice was investigated. The monolayer moisture of the encapsulated juices, calculated according to the GAB theory, varied from 5.11 to 5.73g H2O/100g of solids (25°C). The glass transition temperature (Tg) of maltodextrin and gum arabic varied from 60 (aw 0.33) to 38°C (aw 0.54), and from 62 (aw 0.33) to 42.6°C (aw 0.54), respectively. The addition of juice to the encapsulating materials decreased the Tg of the juice powder to 39.5–41.3°C (aw 0.33) and 1.84–8.05°C (aw 0.54), but no marked differences were found among the juice powders. The critical aw, i.e., the point of onset of physical alterations in the encapsulated materials, wa...