Physical properties of inulin and inulin-orange juice: physical characterization and technological application.
In this work two systems based on a carbohydrate polymer were studied: inulin as model system and inulin-orange juice as complex system. Both system were stored at different water activity conditions and subsequently characterized. Water adsorption isotherms type II were fitted by the GAB model and the water monolayer content was determined for each system. From thermal analyzes it was found that at low water activities (aw) systems were fully amorphous. As aw increased, crystallinity was developed. This behavior was corroborated by X-ray diffraction. In the inulin-orange juice system, crystallization appears at lower water activity caused by the intensification of the chemical interaction of the low molecular weight species contained in orange juice. Glass transition temperature (Tg), determined by modulated differential scanning calorimeter, decreased with aw. As water is adsorbed, the physical appearance of samples changed which could be observed by optical microscopy and effectively related with the microstructure found by scanning electron microscopy.
Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Carretera Cedral Km. 5+600, Ejido San José de las Trojes, Matehuala C.P. 78700, S.L.P., Mexico.
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Saavedra-Leos
Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Alianza Norte No. 202, Autopista Monterrey-Aeropuerto Km 10, Parque de Investigación e Innovación Tecnológica (PIIT), Apodaca C.P. 66600, N.L., Mexico; Centro de Investigación en Materiales DIP-CUCEI, Universidad de Guadalajara, Av. Revolución # 1500, Col. Olímpica, Guadalajara C.P. 44430, Jal, Mexico.
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Leyva-Porras
Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Alianza Norte No. 202, Autopista Monterrey-Aeropuerto Km 10, Parque de Investigación e Innovación Tecnológica (PIIT), Apodaca C.P. 66600, N.L., Mexico.
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Martínez-Guerra
Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Alianza Norte No. 202, Autopista Monterrey-Aeropuerto Km 10, Parque de Investigación e Innovación Tecnológica (PIIT), Apodaca C.P. 66600, N.L., Mexico.
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Pérez-García
Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Alianza Norte No. 202, Autopista Monterrey-Aeropuerto Km 10, Parque de Investigación e Innovación Tecnológica (PIIT), Apodaca C.P. 66600, N.L., Mexico.
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Aguilar-Martínez
Facultad de Ingeniería, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No. 6, Zona Universitaria, San Luis Potosí C.P. 78210, S.L.P., Mexico. Electronic address: claudia.salas@uaslp.mx.
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Álvarez-Salas
D055598:Chemical Phenomena; D032084:Citrus sinensis; D007444:Inulin / Q000737:chemistry* / Q000302:isolation & purification*; D013818:Thermogravimetry / Q000379:methods; D014867:Water / Q000032:analysis / Q000737:chemistry; D014961:X-Ray Diffraction
D014867:Water; D007444:Inulin
Food products; Glass transition temperature; Inulin–orange juice system; Physical stability; Water activity