Evaluation of the stability of orange juice capsules obtained by ionic gelation

Evaluation of the stability of orange juice capsules obtained by ionic gelation

The ionic gelation method as an encapsulation technique is based on the interactions between hydrocolloids, which prevent the possibility of damage of bioactive compounds present in foods, such as citrus juice. Therefore, the objective of the present study was to evaluate the stability of the orange...

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Main Authors: Castañón-Rodríguez, Juan Francisco, Soto-Gómez, Maricela Guadalupe, Uresti-Marín, Rocío Margarita
Format: Online
Language:spa
Published: Universidad Autónoma de Tamaulipas 2020
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285
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id oai:ojs.pkp.sfu.ca:article-1285
record_format ojs
institution CIENCIA UAT
collection OJS
language spa
format Online
author Castañón-Rodríguez, Juan Francisco
Soto-Gómez, Maricela Guadalupe
Uresti-Marín, Rocío Margarita
spellingShingle Castañón-Rodríguez, Juan Francisco
Soto-Gómez, Maricela Guadalupe
Uresti-Marín, Rocío Margarita
Evaluation of the stability of orange juice capsules obtained by ionic gelation
author_facet Castañón-Rodríguez, Juan Francisco
Soto-Gómez, Maricela Guadalupe
Uresti-Marín, Rocío Margarita
author_sort Castañón-Rodríguez, Juan Francisco
title Evaluation of the stability of orange juice capsules obtained by ionic gelation
title_short Evaluation of the stability of orange juice capsules obtained by ionic gelation
title_full Evaluation of the stability of orange juice capsules obtained by ionic gelation
title_fullStr Evaluation of the stability of orange juice capsules obtained by ionic gelation
title_full_unstemmed Evaluation of the stability of orange juice capsules obtained by ionic gelation
title_sort evaluation of the stability of orange juice capsules obtained by ionic gelation
description The ionic gelation method as an encapsulation technique is based on the interactions between hydrocolloids, which prevent the possibility of damage of bioactive compounds present in foods, such as citrus juice. Therefore, the objective of the present study was to evaluate the stability of the orange juice capsules obtained by ionic gelation using pectin and sodium alginate as encapsulating agents. The effects of the gelling agents on the stability were determined by the measurement of weight loss, diameter, color attributes, diameter, macroscopic morphology, density in elaborate capsules. In addition, a factor analysis design was used by modifying the concentration of high methoxyl pectin (1.5 %, 2 % and 2.5 % w/v), pH (2.5, 3.5 and 4.5) and total soluble solids (TSS) at 5 ºBrix and 15 ºBrix, maintaining the concentration of sodium alginate constant at 0.5 % (w/v). The capsules were stored at room temperature (26 ºC) and refrigeration (4 ºC) for 12 d. They mainly presented a spherical shape (> 45 %). The color attributes remained stable even after 12 d of storage. The initial TSS and pH influenced the stability of the capsules. At a concentration of 15 ºBrix and pH 2.5, the capsules could not be adequately formed, capsules presenting greater syneresis and amorphous morphologies. However, the orange juice capsules remained stable for more than 2 weeks and with stable quality parameters when stored at refrigeration temperature (4 ºC), pectin concentration 2 % (w/v), sodium alginate 0.5 % (w/v), TTS 15 ºBrix and pH 2.5. The ionic gelation method through encapsulation offers an alternative to extend the shelf life of the juice and the development of new products made from this citrus.
publisher Universidad Autónoma de Tamaulipas
publishDate 2020
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285
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spelling oai:ojs.pkp.sfu.ca:article-12852020-07-31T23:34:40Z Evaluation of the stability of orange juice capsules obtained by ionic gelation Evaluación de la estabilidad de cápsulas de jugo de naranja obtenidas mediante gelificación iónica Castañón-Rodríguez, Juan Francisco Soto-Gómez, Maricela Guadalupe Uresti-Marín, Rocío Margarita orange juice encapsulation ionic gelation sodium alginate pectin jugo de naranja encapsulación gelificación iónica alginato de sodio pectina The ionic gelation method as an encapsulation technique is based on the interactions between hydrocolloids, which prevent the possibility of damage of bioactive compounds present in foods, such as citrus juice. Therefore, the objective of the present study was to evaluate the stability of the orange juice capsules obtained by ionic gelation using pectin and sodium alginate as encapsulating agents. The effects of the gelling agents on the stability were determined by the measurement of weight loss, diameter, color attributes, diameter, macroscopic morphology, density in elaborate capsules. In addition, a factor analysis design was used by modifying the concentration of high methoxyl pectin (1.5 %, 2 % and 2.5 % w/v), pH (2.5, 3.5 and 4.5) and total soluble solids (TSS) at 5 ºBrix and 15 ºBrix, maintaining the concentration of sodium alginate constant at 0.5 % (w/v). The capsules were stored at room temperature (26 ºC) and refrigeration (4 ºC) for 12 d. They mainly presented a spherical shape (> 45 %). The color attributes remained stable even after 12 d of storage. The initial TSS and pH influenced the stability of the capsules. At a concentration of 15 ºBrix and pH 2.5, the capsules could not be adequately formed, capsules presenting greater syneresis and amorphous morphologies. However, the orange juice capsules remained stable for more than 2 weeks and with stable quality parameters when stored at refrigeration temperature (4 ºC), pectin concentration 2 % (w/v), sodium alginate 0.5 % (w/v), TTS 15 ºBrix and pH 2.5. The ionic gelation method through encapsulation offers an alternative to extend the shelf life of the juice and the development of new products made from this citrus.  El método de gelificación iónica, como técnica de encapsulación, se basa en las interacciones entre hidrocoloides, las cuales previenen la posibilidad de daño de compuestos bioactivos presentes en alimentos, tales como los jugos de cítricos. El objetivo del presente estudio fue evaluar la estabilidad de las cápsulas de jugo de naranja, obtenidas mediante gelificación iónica, utilizando pectina y alginato de sodio como agentes encapsulantes. Se determinaron la pérdida de peso, atributos de color, diámetro, morfología macroscópica y densidad en cápsulas elaboradas. Se utilizó un diseño factorial, modificando la concentración de pectina de alto metoxilo (1.5 %, 2 % y 2.5 % p/v), pH (2.5, 3.5 y 4.5) y sólidos solubles totales (SST) a 5 ºBrix y 15 ºBrix, manteniendo constante la concentración de alginato de sodio al 0.5 % (p/v), y se almacenaron a temperatura ambiente (26 ºC) y refrigeración (4 ºC) durante 12 d. Las cápsulas presentaron principalmente forma esférica (> 45 %). Los atributosde color permanecieron estables durante 12 d de almacenamiento. Los SST iniciales y el pH influyeron en la estabilidad de las cápsulas. A una concentración de 15 ºBrix y pH 2.5 no se pudieron formar de manera adecuada las cápsulas, presentando mayor sinéresis y morfologías amorfas. Las cápsulas de jugo de naranja con concentración de pectina 2 % (p/v), alginato de sodio 0.5 % (p/v), SST 5 ºBrix y pH 2.5, se mantuvieron estables con parámetros de calidad apropiados al ser almacenadas a temperatura de refrigeración (4 ºC). El método de gelificación iónica mediante encapsulación ofrece una alternativa para prolongar la vida útil del jugo, y el desarrollo de nuevos productos elaborados a partir de este cítrico.  Universidad Autónoma de Tamaulipas 2020-01-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285 10.29059/cienciauat.v14i2.1285 CienciaUAT; Vol 14 No. 2. January-June 2020; 117-132 CienciaUAT; Vol. 14 No. 2: Enero-Junio 2020; 117-132 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285/706 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285/713 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285/773 Derechos de autor 2020 CienciaUAT

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