abstract

• This study aimed to construct state diagrams for fruit juice powders with different maltodextrin weight fractions (WMD=0, 0.4, and 0.8) to optimize their formulation and predict storage conditions. Freeze-dried juices from mango, prickly pear, kiwi, strawberry, and pineapple, with and without maltodextrin, in the freezable and unfreezable water domains were analyzed via differential scanning calorimetry (DSC). Their glass transition (Tg), melting point (Tm), and maximal freeze-concentration conditions (Tg′ and Tm′) were evaluated. The Gordon‒Taylor and Chen models were used to predict the glass transition and melting curves and construct a state diagram of each powdered juice. The addition of maltodextrin improved the thermal stability by reducing the freezable water content and modifying the freeze-concentration conditions. These findings provide practical insights into the design of powdered fruit products with enhanced quality and storage stability.

authors

• Abud-Archila M.
• González Chávez Marco Martín
• Grajales Lagunes Alicia
• Reyes Hernández Jaime
• Ruiz Cabrera Miguel Ángel

publication date

• 2025-01-01

funding provided via

• Consejo Nacional de Humanidades, Ciencias y Tecnologías, Conahcyt, (CB2017-2018/A1-S-32348)  Grant

published in

• Journal of Food Measurement and Characterization  Journal

keywords

• Frozen food products; Glass transition; Maltodextrin; Melting point; Powdered food products; State diagram Food additives; Food ingredients; Food storage; Freezing; Melting point; Processed foods; Condition; Freeze concentration; Frozen food; Frozen food product; Maltodextrins; Powdered food product; Product processing; State diagram; Storage condition; Weight fractions; Fruit juices

Digital Object Identifier (DOI)

• 10.1007/s11694-024-03080-x

PubMed ID

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