Effect of Maltodextrin Reduction and Native Agave Fructans Addition on the Rheological Behavior of Spray-Dried Juices

Agave fructans have thermal protective and encapsulating properties as well as technological functions as stabilizers. The effect of the combination of maltodextrin 10% [w/v] and native agave fructans in concentrations of 0, 2, and 4% [w/v] on the rheological properties and microstructure, of spray-dried chayote, carrot, mango and pineapple powders was evaluated. The flow behavior was analyzed in a simple shear flow and low-cutting speed in the range of 5–200 s−1. The experimental data of fresh or reconstituted juices were fitted to different flow models such as Newtonian, Bingham, and Ostwald-de-Waele. The flow behavior of all juices can be described by the Bingham model with low plastic viscosities; the addition of fructans and the step of spray drying had no significant influence on the plastic viscosity of juices as compared to fresh juices

Ultrasound-assisted microencapsulation of jackfruit extract in eco-friendly powder particles: characterization and antiproliferative activity

The aim of the article was to develop stable and safe eco-friendly microcapsules and evaluate their physicochemical properties and their efficiency to protect a jackfruit extract. Eco-friendly microcapsules were produced by ultrasound and spray drying using only three safe ingredients: sucrose ester (SE), miglyol and maltodextrin (DE = 10). Some physicochemical properties, particle morphology, FT-IR, differential scanning calorimetry and antiproliferative activity were determined for microcapsules loaded or not with the jackfuit extract. The results revealed that the encapsulation process by spray drying produced stable microcapsules, with adequate physicochemical and fluid properties for a powder product. The cell viability on the proliferation of M12.C3.F6 cell line was not affected by powder microcapsules without jackfruit extract, indicating that capsules are not toxic for these cells. However, microcapsules with jackfruit extract (100 μg/ml) were able to inhibit significantly the proliferation of M12.C3.F6 cells. These microcapsules can be used for the protection of different compounds sensitive to light, oxygen and/or heat and displaying a very low aqueous solubility