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

• Published in: CienciaUAT 2020-01, Vol.14 (2), p.117
• Main Authors: Castañón-Rodríguez, Juan Francisco, Soto-Gómez, Maricela Guadalupe, Uresti-Marín, Rocío Margarita
• Format: Article
• Language: Spanish
• Subjects: Alginic acid; Bioactive compounds; Biological activity; Citrus fruits; Color; Damage prevention; Design factors; Design modifications; Diameters; Encapsulation; Evaluation; Factor analysis; Fruit juices; Gelation; Juices; Morphology; Oranges; Pectin; pH effects; Refrigeration; Room temperature; Shelf life; Sodium; Sodium alginate; Stability analysis; Syneresis; Tin; Weight loss measurement
• ISSN: 2007-7521; 2007-7858
• DOI: 10.29059/cienciauat.v14i2.1285

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 a ttributes, 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 al ginate 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 morphol ogies. However, the orange juice capsules remained stable for more than 2 weeks and with stable quality parameters when stored at refrigeration temperature (4 ºC), pec tin 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 product s 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 altometoxilo (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 cons tante la