abstract

• The state diagram, which is defined as a stability map of different states and phases of a food as a function of the solid content and temperature, is regarded as fundamental approach in the design and optimization of processes or storage procedures of food in the low-, intermediate-, and high-moisture domains. Therefore, in this study, the effects of maltodextrin addition on the freezing points (T%27m, Tm) and glass transition temperatures (T%27g, Tg) required for the construction of state diagrams of fruit juice model systems by using differential scanning calorimetry methods was investigated. A D-optimal experimental design was used to prepare a total of 25 anhydrous model food systems at various dry mass fractions of fructose, glucose, sucrose, pectin, citric acid, and maltodextrin, in which this last component varied between 0 and 0.8. It was found that maltodextrin mass fractions higher than 0.4 are required to induce significant increases of T%27g, T%27m, Tg, and Tm curves. From this perspective, maltodextrin is a good alternative as a cryoprotectant and as a carrier agent in the food industry. Furthermore, solute-composition-based mathematical models were developed to evaluate the influence of the chemical composition on the thermal transitions and to predict the state diagrams of fruit juices at different maltodextrin mass fractions. © 2020 by the authors.
• The state diagram, which is defined as a stability map of different states and phases of a food as a function of the solid content and temperature, is regarded as fundamental approach in the design and optimization of processes or storage procedures of food in the low-, intermediate-, and high-moisture domains. Therefore, in this study, the effects of maltodextrin addition on the freezing points (T'm, Tm) and glass transition temperatures (T'g, Tg) required for the construction of state diagrams of fruit juice model systems by using differential scanning calorimetry methods was investigated. A D-optimal experimental design was used to prepare a total of 25 anhydrous model food systems at various dry mass fractions of fructose, glucose, sucrose, pectin, citric acid, and maltodextrin, in which this last component varied between 0 and 0.8. It was found that maltodextrin mass fractions higher than 0.4 are required to induce significant increases of T'g, T'm, Tg, and Tm curves. From this perspective, maltodextrin is a good alternative as a cryoprotectant and as a carrier agent in the food industry. Furthermore, solute-composition-based mathematical models were developed to evaluate the influence of the chemical composition on the thermal transitions and to predict the state diagrams of fruit juices at different maltodextrin mass fractions. © 2020 by the authors.

authors

• Abud-Archila M.
• Flores-Ramírez A.J.
• García-Coronado P.
• Godínez Hernández César Iván
• González García Raúl
• Grajales-Lagunes A.
• Ruiz Cabrera Miguel Ángel

publication date

• 2020-01-01

funding provided via

• 2T3h4e8, ACcBk2n01o7w-2le0d1g8/mAe1n-Sts-3  Grant
• Consejo Nacional de Ciencia y Tecnología, CONACYT: CB2017-2018/A1-S-32348  Grant

published in

• Polymers  Journal

keywords

• DSC; Maltodextrin; Model systems; State diagrams; Thermal transitions Differential scanning calorimetry; Fruit juices; Fruits; Glass transition; Polysaccharides; Thermal processing (foods); Carrier agents; Chemical compositions; Cryoprotectants; Design and optimization; Differential scanning calorimetry methods; Food industries; Solid contents; Thermal transitions; Food storage

Digital Object Identifier (DOI)

• 10.3390/POLYM12092077

start page

end page

volume

• 12

issue

• 9