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Physicochemical stability of colloidal systems using the cape gooseberry, strawberry, and blackberry for spray drying
Author(s) -
Gallón Bedoya Manuela,
Cortés Rodríguez Misael,
Gil Jesús Humberto
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14705
Subject(s) - dpph , abts , gum arabic , emulsion , suspension (topology) , chemistry , food science , zeta potential , arabic , organoleptic , spray drying , mathematics , antioxidant , chromatography , materials science , nanotechnology , organic chemistry , linguistics , philosophy , homotopy , nanoparticle , pure mathematics
Tropical fruits have organoleptic and nutritional characteristics that are desired by consumers. The cape gooseberry (CG), strawberry (S), and blackberry concentrate (BC) contain a large number of bioactive compounds. The aim of this research was to determine the influence that a composition of a suspension based on CG, S, and gum arabic (GA) had the stability of a colloidal system. The emulsion was homogenized. A central composite experimental design was used and the independent variables were: % of cape gooseberry solids (ST C ) (50%–62%), strawberry solids (ST S ) (18%–24%), and gum arabic solids (ST GA ) (0.4%–0.6%). The dependent variables were viscosity (μ), zeta potential (ζ), particle size (D 10 , D 50 , D 90 ), total solids (ST CS ), spectral stability index (R), and antioxidant activity (ABTS and DPPH). The suspension was experimentally optimized with the following results: ST C :50%, ST S :18.9%, ST GA :0.6%, μ:485.27 ± 8.46, |ζ|:20.03 ± 1.04, D 10 :14.41 ± 1.61, D 50 :165.20 ± 3.36, D 90 :428.52 ± 17.53, STCS:11.20 ± 0.18, R:0.22 ± 0.03, ABTS:1,307.41 ± 18.71, and DPPH:1632.56 ± 73.19. Experimental validation of the optimal suspension formulation conditions showed good results, which meant that a stable suspension was obtained with high antioxidant activity. Practical applications The following research establishes the optimal formulation of a suspension based on strawberry, blackberry, and cape gooseberry. This was carried out in order to guarantee a quality feed (high in antioxidants and physicochemical stable) for the spray‐drying process. It is well‐known that obtaining a good product in a powder form depends largely on the good quality of the feed suspension. The cape gooseberry, strawberry, and blackberry are fruits with a great variety of bioactive compounds, although they have a short shelf life when they are in a fresh stage. Thus, it is considered important to develop products that largely preserve the nutritional properties of these fruits and at the same time extend their shelf life.