Effect of Encapsulating Materials on Water Sorption, Glass Transition and Stability of Juice From Immature Acerola

Figures & data

Table 1 Formulations of the encapsulated materials

	Concentration %
Formulation	Concentrated immature acerola juice	Maltodextrin	Gum Arabic
20%M	80	20	0
15%M + 5%G	80	15	5
10%M + 10%G	80	10	10
5%M + 15%G	80	5	15
20%G	80	0	20

Figure 1 GAB sorption isotherms experimental data the encapsulated juice from immature acerola with different formulation at 25º, 35º, 45ºC. The arrows indicate the of the samples (1) free flowing powder; (2) free flowing property reduced (stickiness); (3) lump formatioins (caking); (4) loss of structure (collapse); (5) browning and hard structure; (6) high viscosity liquid. Legend : ♦ 20%M; j 15%M + 5%G; ▴ 10%M + 10%G; ⊠ 5%M + 15%G; • 20%G.

Table 2 Initial moisture content and water activity () of encapsulated immature acerola juice with different formulations

Formulation	Moisture (gH20/ 100g of solids)	aw
20%M	3.17	0.199
15%M + 5%G	5.94	0.213
15%M + 5%G	4.21	0.233
5%M + 15%G	6.83	0.257
20%G	6.39	0.254
Maltodextrin	4.93	Nd
Gum arabic	10.17	Nd
Nd = not determined.

Table 3 GAB (X_m , C, K) parameters fitted to the isotherms of moisture sorption of encapsulated juice from immature acerola

	25ºC				35ºC				45ºC
	P (%)	Xm(H2O/gsolids)	K	C	P (%)	Xm(H2O/gsolids)	K	C	P (%)	Xm(H2O/gsolids)	K	C
20%M	3.7	0.0519	1.08	5.4	8.7	0.0452	1.11	10.6	10.6	0.0543	1.09	3.5
15%M + 5%G	3.2	0.0573	1.08	39.6	2.6	0.0560	1.08	31.1	6.5	0.0520	1.09	2.5
10%M + 10%G	3.6	0.0511	1.09	12.3	5.8	0.0521	1.08	5.5	10.2	0.0521	1.08	5.5
5%M + 15%G	3.4	0.0569	1.08	45.2	2.8	0.0525	1.09	36.2	2.8	0.0536	1.06	7.1
20%G	2.2	0.0544	1.08	98.1	5.7	0.0522	1.09	38.1	7.2	0.0480	1.09	19.1

Table 4 Glass transition temperature (Tg) of gum arabic (G), maltodextrin DE 25 (M), and encapsulated juice from immature acerola juice with different Aw

	aw
	0.33	0.43	0.51
Maltodextrin	60*	56 (55*)	38*
Gum arabic	62.3 ± 0.4	50 ± 0.4	42.6 ± 0.3
Concentrated unripe West Indian cherry juice	nd	0.5 ± 0.6	nd
20%M	41.3 ± 0.6	27.1 ± 0.1	1.84 ± 0.4
15%M + 5%G	40.8 ± 0.4	26.6 ± 0.3	8.05 ± 0.7
10%M + 10%G	nd	25.7 ± 0.1	nd
5%M + 15%G	39.5 ± 0.8	26.9 ± 0.6	2.45 ± 0.4
20%G	nd	34.0 ± 0.3	nd
*values reported by Roo[s (1993).
nd – not determined.

Shahidi , F. and Han , X.Q. 1993 . Encapsulation of food ingredients . Critical Review in Food Science and Nutrition , 33 ( 6 ) : 501 – 547 .

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