Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules.
Food Chem
; 462: 141025, 2025 Jan 01.
Article
in En
| MEDLINE
| ID: mdl-39213966
ABSTRACT
This study aimed to assess the suitability of Chachafruto flour (CHF) as a stabilizing agent for an oil-in-water emulsion and its impact on the physicochemical properties of the emulsion after spray drying. Emulsions with varying CHF concentrations (2 %, 3 %, and 4 %) were prepared and compared to a control. The results from the creaming index and particle size (emulsion) analyses indicated that the highest emulsion stability was achieved with 4 %CHF, attributed to its protein content (20.5 %). The encapsulates exhibited spherical and rough surface morphologies but without holes on the surface. Low moisture content (MC < 5 %) and water activity (aw < 0.2) were associated with powder stability. The encapsulates added with CHF showed good reconstitution properties. FTIR confirmed the absence of chemical interactions during the encapsulation process, contributing to the stability. Furthermore, the addition of CHF improved the thermal stability of the encapsulates. This study represents the first investigation on the emulsifying potential of Chachafruto flour.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Particle Size
/
Capsules
/
Water
/
Emulsions
/
Flour
Language:
En
Journal:
Food Chem
Year:
2025
Document type:
Article
Country of publication:
United kingdom