Impact of Vegetal Protein on the Physicochemical and Microstructural Properties of Microencapsulated Mexican Red Pitaya (<i>Stenocereus thurberi</i>) Juice
The effects of different carrier agents—pea protein (PP), rice protein (RP), bean protein (BP), whey protein (WP), and maltodextrin (MT, as a control)—on pitaya juice encapsulation via spray drying were evaluated. Juice and carrier mixtures (30% <i>w</i>/<i>v</i>) were dried...
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MDPI AG
2025-06-01
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| author | David Neder-Suárez Carmen Oralia Meléndez-Pizarro Esther Pérez-Carrillo Jesús Alberto Vázquez-Rodríguez María del Cielo Valdez-Cárdenas Martha Graciela Ruiz-Gutiérrez Carlos Abel Amaya-Guerra Francisco Paraguay-Delgado Armando Quintero-Ramos |
| author_facet | David Neder-Suárez Carmen Oralia Meléndez-Pizarro Esther Pérez-Carrillo Jesús Alberto Vázquez-Rodríguez María del Cielo Valdez-Cárdenas Martha Graciela Ruiz-Gutiérrez Carlos Abel Amaya-Guerra Francisco Paraguay-Delgado Armando Quintero-Ramos |
| author_sort | David Neder-Suárez |
| collection | DOAJ |
| description | The effects of different carrier agents—pea protein (PP), rice protein (RP), bean protein (BP), whey protein (WP), and maltodextrin (MT, as a control)—on pitaya juice encapsulation via spray drying were evaluated. Juice and carrier mixtures (30% <i>w</i>/<i>v</i>) were dried at 150 °C, and the resulting powders were analyzed for water activity (aw), hygroscopicity (Hg), water solubility (WSI), bulk density (BD), glass transition temperature (Tg), water absorption (WAI), antioxidant activity (AA), total polyphenol content (TPC), total betalain (TB) content, and TB stability. Vegetable proteins showed promising results, significantly impacting the protein content, Hg content, WAI, WSI, AA, TPC, and TB content and resulting in high Tg values. PP showed the best results, with high betalain retention (>30%), high TPC and AA, high protein levels, and low Hg, similarly to MT. WP had the highest TB, AA, and TPC but the lowest Tg (47.21 °C), thus reducing stability. Encapsulates obtained with plant protein-based wall materials presented high Tg (>58 °C); low aw, WSI, and Hg; high protein contents >40%; and adequate retention of bioactive compounds, with low degradation rate constants and long half-lives. Overall, plant proteins are promising alternatives to traditional carriers, offering improved stability and functionality in encapsulated products. |
| format | Article |
| id | doaj-art-2adddea67add47fc9fade74fff2e0252 |
| institution | Kabale University |
| issn | 2673-9623 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | AppliedChem |
| spelling | doaj-art-2adddea67add47fc9fade74fff2e02522025-08-20T03:27:02ZengMDPI AGAppliedChem2673-96232025-06-01521210.3390/appliedchem5020012Impact of Vegetal Protein on the Physicochemical and Microstructural Properties of Microencapsulated Mexican Red Pitaya (<i>Stenocereus thurberi</i>) JuiceDavid Neder-Suárez0Carmen Oralia Meléndez-Pizarro1Esther Pérez-Carrillo2Jesús Alberto Vázquez-Rodríguez3María del Cielo Valdez-Cárdenas4Martha Graciela Ruiz-Gutiérrez5Carlos Abel Amaya-Guerra6Francisco Paraguay-Delgado7Armando Quintero-Ramos8Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, MexicoCentro de Biotecnología-FEMSA Escuela de Ingeniería y Ciencias Tecnologico de Monterrey Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, MexicoFacultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León, Dr. Eduardo Aguirre Pequeño 905, Mitras Centro, Monterrey 64460, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, MexicoFacultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Dr. Eduardo Aguirre Pequeño 905, Mitras Centro, Monterrey 64460, MexicoCentro de Investigación en Materiales Avanzados S.C. Avenida Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31136, MexicoDepartamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, MexicoThe effects of different carrier agents—pea protein (PP), rice protein (RP), bean protein (BP), whey protein (WP), and maltodextrin (MT, as a control)—on pitaya juice encapsulation via spray drying were evaluated. Juice and carrier mixtures (30% <i>w</i>/<i>v</i>) were dried at 150 °C, and the resulting powders were analyzed for water activity (aw), hygroscopicity (Hg), water solubility (WSI), bulk density (BD), glass transition temperature (Tg), water absorption (WAI), antioxidant activity (AA), total polyphenol content (TPC), total betalain (TB) content, and TB stability. Vegetable proteins showed promising results, significantly impacting the protein content, Hg content, WAI, WSI, AA, TPC, and TB content and resulting in high Tg values. PP showed the best results, with high betalain retention (>30%), high TPC and AA, high protein levels, and low Hg, similarly to MT. WP had the highest TB, AA, and TPC but the lowest Tg (47.21 °C), thus reducing stability. Encapsulates obtained with plant protein-based wall materials presented high Tg (>58 °C); low aw, WSI, and Hg; high protein contents >40%; and adequate retention of bioactive compounds, with low degradation rate constants and long half-lives. Overall, plant proteins are promising alternatives to traditional carriers, offering improved stability and functionality in encapsulated products.https://www.mdpi.com/2673-9623/5/2/12red pitayabetalainsspray dryingvegetable proteinsencapsulation |
| spellingShingle | David Neder-Suárez Carmen Oralia Meléndez-Pizarro Esther Pérez-Carrillo Jesús Alberto Vázquez-Rodríguez María del Cielo Valdez-Cárdenas Martha Graciela Ruiz-Gutiérrez Carlos Abel Amaya-Guerra Francisco Paraguay-Delgado Armando Quintero-Ramos Impact of Vegetal Protein on the Physicochemical and Microstructural Properties of Microencapsulated Mexican Red Pitaya (<i>Stenocereus thurberi</i>) Juice AppliedChem red pitaya betalains spray drying vegetable proteins encapsulation |
| title | Impact of Vegetal Protein on the Physicochemical and Microstructural Properties of Microencapsulated Mexican Red Pitaya (<i>Stenocereus thurberi</i>) Juice |
| title_full | Impact of Vegetal Protein on the Physicochemical and Microstructural Properties of Microencapsulated Mexican Red Pitaya (<i>Stenocereus thurberi</i>) Juice |
| title_fullStr | Impact of Vegetal Protein on the Physicochemical and Microstructural Properties of Microencapsulated Mexican Red Pitaya (<i>Stenocereus thurberi</i>) Juice |
| title_full_unstemmed | Impact of Vegetal Protein on the Physicochemical and Microstructural Properties of Microencapsulated Mexican Red Pitaya (<i>Stenocereus thurberi</i>) Juice |
| title_short | Impact of Vegetal Protein on the Physicochemical and Microstructural Properties of Microencapsulated Mexican Red Pitaya (<i>Stenocereus thurberi</i>) Juice |
| title_sort | impact of vegetal protein on the physicochemical and microstructural properties of microencapsulated mexican red pitaya i stenocereus thurberi i juice |
| topic | red pitaya betalains spray drying vegetable proteins encapsulation |
| url | https://www.mdpi.com/2673-9623/5/2/12 |
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