The use of encapsulating improves the retention of ascorbic acid in atomized Physalis peruviana L. juice: Study of retention and modeling of hygroscopic behavior

Abstract

The purpose of this work was to evaluate the effect of encapsulating agents: maltodextrin (M) and gum arabic (GA) on the retention of ascorbic acid (AA) of atomized aguaymanto juice and to study the behavior of the adsorption isotherms. The aguaymanto juice was homogenized M-50%, M-100%, GA-50%, and GA-100% and subsequently they were atomized at 150 degrees C at a feed rate of 1.25 mL/s. The aguaymanto fruit had a Brix of 14.5; pH of 3.45; acidity of 1.97% and AA concentration of 45.23 mg/100 g. The concentration of AA in the atomized was from 1838.98 a 2198.94 mg/100 g at zero days of storage and AA concentration from 1816.20 a 2178.14 mg/100 g at 30 days of storage. The isotherms showed an equilibrium moisture 0.12 g water / g d.b at 20 degrees C. The models that best fit the experimental data were: GAB, Smith and Peleg. The treatments with MA-50% and GA-50% retained higher concentration of AA, and humidity less than 0.21 g water/g d.b. (a(w) < 0.6) guaranteed the stability of the atomized powder.