Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 23, Issue 3, Pages 755-763Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-014-0102-8
Keywords
encapsulation; cactus pear; bioactive compound; spray-drying; soluble fiber
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Funding
- Universidad Autonoma de Nuevo Leon
- Universidad Autonoma de Chihuahua
- Science and Technology National Council of Mexico
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The effects of red cactus pear encapsulation using spray drying with soluble fiber were evaluated. Cactus pear juice was mixed with 15, 22.5, or 30% soluble fiber and dried at 160, 180, or 200 degrees C. Juice showed high levels of polyphenols, quercetin, kaempferol, isoharmetin, betacyanins, betaxanthins, and a high antioxidant activity. Increased soluble fiber amounts significantly (p<0.05) increased the pH, aw, water solubility index (WSI), L*, and b* values. Levels of polyphenols and betacyanins decreased significantly (p<0.05) as the soluble fiber content and the drying temperature increased, respectively. Encapsulation at 160 degrees C and 22.5% of soluble fiber yielded good physical properties and high bioactive compounds. Microscopic analysis showed spherically shaped capsules, the shape was affected by the concentration of added soluble fiber. Low soluble fiber concentrations were associated with more collapsed capsules. Soluble fiber for encapsulating cactus pear resulted in a powder with good properties that can be used as a food ingredient.
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