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Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying
- Osorio, Coralia, Forero, Diana P., Carriazo, José G.
- Food research international 2011 v.44 no.5 pp. 1174-1181
- Psidium guajava, foods, fruits, guavas, gum arabic, odors, powders, relative humidity, sensory evaluation, spray drying, taste, thermal stability
- The aqueous extract of pink-fleshed guava fruit was encapsulated by spray-drying with maltodextrin (MD), arabic gum (AG), and their mixtures. The use of AG improves the fluidity during the drying process but produces an undesirable residual taste and decreases the thermal stability in the final microencapsulated powders. Retention of some aroma-active guava volatiles in the powders was confirmed by using HS-SPME–GC–MS analyses. The sensory analyses performed by two sets of non-trained panellists (adults and children) allow to select the most promising powders (MD and AGMD-1). They were physicochemically characterised and subjected to thermal (TGA and DSC) and morphologic (SEM) analyses. The successful production of spherical microencapsulates was also confirmed. From a storage stability study at two relative humidity (RH) conditions (74% and 94%), a strong influence of this parameter in the structure stability of microencapsulates and aroma release was found. The solids developed in this study represent an innovative and natural processed product from guava fruits which can be incorporated into different food products due to their sensory properties.