Optimization of Agave tequilana Weber var. Azul Juice Spray Drying Process
In this work, the response surface methodology was employed to optimize the microencapsulation of Agave tequilana Weber var. azul juice with whey protein isolated using a spray drying technique. A Box-Behnken design was used to establish optimum spray drying conditions for Agave tequilana juice. The...
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| Language: | English |
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Wiley
2014-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2014/915941 |
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| author | Alejandra Chávez-Rodríguez Irma G. López-Muraira Juan F. Goméz-Leyva Guadalupe Luna-Solano Rosa I. Ortíz-Basurto Isaac Andrade-González |
| author_facet | Alejandra Chávez-Rodríguez Irma G. López-Muraira Juan F. Goméz-Leyva Guadalupe Luna-Solano Rosa I. Ortíz-Basurto Isaac Andrade-González |
| author_sort | Alejandra Chávez-Rodríguez |
| collection | DOAJ |
| description | In this work, the response surface methodology was employed to optimize the microencapsulation of Agave tequilana Weber var. azul juice with whey protein isolated using a spray drying technique. A Box-Behnken design was used to establish optimum spray drying conditions for Agave tequilana juice. The process was optimized to obtain maximum powder yield with the best solubility time, hygroscopicity, bulk density, water activity, and reducing sugars. The independent parameters for the spray drying process were outlet temperature of 70–80°C, atomizer speed of 20000–30000 rpm, and airflow of 0.20–0.23 m3 s−1. The best spray drying condition was at outlet temperature of 80°C, atomizer speed of 20000 rpm, and air flow rate of 0.23 m3 s−1 to obtain maximum powder yield (14.65%bm), minimum solubility time (352.8 s), maximum bulk density (560 kg m−3), minimum hygroscopicity (1.9×10-7 kgwater s−1), and minimum aw (0.39). The Agave tequilana powder may be considered as an interesting source of dietary fiber used as food additive in food and nutraceutical industries. |
| format | Article |
| id | doaj-art-8ee4a1192331461e9dfbece60adc4cf9 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-8ee4a1192331461e9dfbece60adc4cf92025-02-03T01:13:09ZengWileyJournal of Chemistry2090-90632090-90712014-01-01201410.1155/2014/915941915941Optimization of Agave tequilana Weber var. Azul Juice Spray Drying ProcessAlejandra Chávez-Rodríguez0Irma G. López-Muraira1Juan F. Goméz-Leyva2Guadalupe Luna-Solano3Rosa I. Ortíz-Basurto4Isaac Andrade-González5Departamento de Estudios de Postgrado e Investigación (DEPI), Instituto Tecnológico de Tlajomulco, Km 10 Carr, San Miguel Cuyutlan, CP 45640, Tlajomulco de Zúñiga, JAL, MexicoDepartamento de Estudios de Postgrado e Investigación (DEPI), Instituto Tecnológico de Tlajomulco, Km 10 Carr, San Miguel Cuyutlan, CP 45640, Tlajomulco de Zúñiga, JAL, MexicoDepartamento de Estudios de Postgrado e Investigación (DEPI), Instituto Tecnológico de Tlajomulco, Km 10 Carr, San Miguel Cuyutlan, CP 45640, Tlajomulco de Zúñiga, JAL, MexicoDEPI, Instituto Tecnológico de Orizaba, Avenida Oriente 9 No. 852, Colonia Emiliano Zapata, CP 94320, Orizaba, VER, MexicoDEPI, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, CP 63175, Tepic, NAY, MexicoDepartamento de Estudios de Postgrado e Investigación (DEPI), Instituto Tecnológico de Tlajomulco, Km 10 Carr, San Miguel Cuyutlan, CP 45640, Tlajomulco de Zúñiga, JAL, MexicoIn this work, the response surface methodology was employed to optimize the microencapsulation of Agave tequilana Weber var. azul juice with whey protein isolated using a spray drying technique. A Box-Behnken design was used to establish optimum spray drying conditions for Agave tequilana juice. The process was optimized to obtain maximum powder yield with the best solubility time, hygroscopicity, bulk density, water activity, and reducing sugars. The independent parameters for the spray drying process were outlet temperature of 70–80°C, atomizer speed of 20000–30000 rpm, and airflow of 0.20–0.23 m3 s−1. The best spray drying condition was at outlet temperature of 80°C, atomizer speed of 20000 rpm, and air flow rate of 0.23 m3 s−1 to obtain maximum powder yield (14.65%bm), minimum solubility time (352.8 s), maximum bulk density (560 kg m−3), minimum hygroscopicity (1.9×10-7 kgwater s−1), and minimum aw (0.39). The Agave tequilana powder may be considered as an interesting source of dietary fiber used as food additive in food and nutraceutical industries.http://dx.doi.org/10.1155/2014/915941 |
| spellingShingle | Alejandra Chávez-Rodríguez Irma G. López-Muraira Juan F. Goméz-Leyva Guadalupe Luna-Solano Rosa I. Ortíz-Basurto Isaac Andrade-González Optimization of Agave tequilana Weber var. Azul Juice Spray Drying Process Journal of Chemistry |
| title | Optimization of Agave tequilana Weber var. Azul Juice Spray Drying Process |
| title_full | Optimization of Agave tequilana Weber var. Azul Juice Spray Drying Process |
| title_fullStr | Optimization of Agave tequilana Weber var. Azul Juice Spray Drying Process |
| title_full_unstemmed | Optimization of Agave tequilana Weber var. Azul Juice Spray Drying Process |
| title_short | Optimization of Agave tequilana Weber var. Azul Juice Spray Drying Process |
| title_sort | optimization of agave tequilana weber var azul juice spray drying process |
| url | http://dx.doi.org/10.1155/2014/915941 |
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