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RDF description of Microencapsulation of banana juice from three different cultivars - http://orbis.uaslp.mx/vivo/individual/scopus3298
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date: 2026-08-28T02:53:27
publisher: vivo
type: Document

Article
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International Journal of Food Engineering
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type: Periodical
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type: Document
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type: Information Content Entity
publication venue for: Microencapsulation of banana juice from three different cultivars
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Microencapsulation of banana juice from three different cultivars
related by: authorship_19128
e iscopus: 2-s2.0-84882334943
type: Thing
related by: authorship_19129
has publication venue: International Journal of Food Engineering
issue: 1
type: Entity
type: Generically Dependent Continuant
page end: 16
estado: published
most specific type: Article
related by: authorship_19130
related by: authorship_19131
type: Document
doi: 10.1515/ijfe-2012-0169
crisid: 3299
abstract: In order to effectively process and utilize surplus bananas and those without the quality for export, in this research it is proposed to microencapsulate the banana juice by means of spray drying and using maltodextrin as the covering material. Three cultivars Enano gigante (Musa AAA, subgroup Cavendish), and the tetraploids hybrids (AAAA), FHIA-17 and FHIA-23 were selected for this research. Being Enano gigante, the cultivar shows the highest glass transition temperature. The drying parameters were established, depending upon the ratio of juice/maltodextrin and the drying air temperature. The optimal drying air temperature was 220°C for the three cultivars with a 20%25 juice/maltodextrin ratio for both the Enano Gigante and the FHIA-23, while in the FHIA-17 there were no significant differences between the juice/maltodextrin ratios. The morphology and size distribution of the microcapsules were observed by a scanning electron microscopy. The number of particles is directly proportional to the temperature and inversely proportional to the juice/maltodextrin ratio. A Weibull particle size distribution was common to all treatments. There is a correlation between the principal components and clustering analyses with the optimization of the system. The principal components analysis considers three Weibull parameters (obtained from the particle size distribution) and the powders moisture percentage.
most specific type: Document
date time value: article date 3299
related by: authorship_19132
page start: 9
volume: 9
type: Information Content Entity
related by: authorship_19133
related by: authorship_19134
origen: scopus
type: Article
freetext keyword: Banana; Juice; Maltodextrin; Spray-drying Banana; Clustering analysis; Drying air temperatures; Juice; Maltodextrins; Morphology and size; Principal Components; Principal components analysis; Atmospheric temperature; Drying; Fruits; Optimization; Particle size analysis; Polysaccharides; Scanning electron microscopy; Principal component analysis
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Information Content Entity
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