title: Effect of borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature.
abstract: BACKGROUND
  The search for natural, novel, high-quality, stable food ingredients is an ongoing practice in the food industry. Pulp of borojo (Borojoa patinoi Cuatrecasas), which is a fruit of the Colombian Pacific region, can be separated into three phases: liquid (LP), medium (MP) and solid (SP) phases. The objective of this work was to evaluate the effect of the three-phase composition and gum arabic on their glass transitions temperatures (T(g)). The best mixture, LP-MP, MP-SP and LP-SP and gum arabic (GA) was identified by response surface methodology.
  
  
  RESULTS
  When adding GA to SP borojo phase in a 1:1 proportion, the resulting T(g) of the mixture was 132.27 °C whereas Tg for GA and SP-phase were 154.89 °C and 79.86 °C respectively, which supported this combination as attractive from a processing perspective and supports an industrial advantage of using borojo as food ingredient. Phases were characterized by high-performance liquid chromatography, Fourier transform infrared spectroscopy, confocal laser scanning microscopy and mass spectrometry. Low molecular weight compounds such as fructose for MP lowered T(g) whereas the presence of lignin increased T(g) of the mixtures as with the SP.
  
  
  CONCLUSIONS
  The addition of GA significantly increased T(g) of borojo phases so leading to propose them as novel food processing materials.
authors.affiliation: Facultad de Ingeniería, Universidad de La Sabana, km 7 vía autopista Norte, Chía, Colombia.
authors.forename: Jenny M
authors.initials: JM
authors.lastname: Rodríguez-Bernal
authors.affiliation: Facultad de Ingeniería, Universidad de La Sabana, km 7 vía autopista Norte, Chía, Colombia.
authors.forename: Edisson
authors.initials: E
authors.lastname: Tello
authors.affiliation: Facultad de Ciencias Químicas, Universidad Veracruzana, Orizaba, Veracruz, Mexico.
authors.forename: Enrique
authors.initials: E
authors.lastname: Flores-Andrade
authors.affiliation: Laboratorio de Microscopía Confocal, Centro de Nanociencias y Micro y Nanotecnología, Unidad Profesional 'Adolfo López Mateos', IPN, Luis Enrique Erro S/N, Zacatenco, C. P. 07738, Mexico.
authors.forename: Maria de Jesús
authors.initials: Mde J
authors.lastname: Perea-Flores
authors.affiliation: Laboratorio de Espectrometría de Masas, Centro de Nanociencias y Micro y Nanotecnología, Unidad Profesional 'Adolfo López Mateos', IPN, Luis Enrique Erro S/N, Zacatenco, C. P. 07738, Mexico.
authors.forename: Alba A
authors.initials: AA
authors.lastname: Vallejo-Cardona
authors.affiliation: Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico.
authors.forename: Gustavo F
authors.initials: GF
authors.lastname: Gutiérrez-López
authors.affiliation: Facultad de Ingeniería, Universidad de La Sabana, km 7 vía autopista Norte, Chía, Colombia.
authors.forename: Maria X
authors.initials: MX
authors.lastname: Quintanilla-Carvajal
mesh_terms: D002851:Chromatography, High Pressure Liquid; D003105:Colombia; D005511:Food Handling; D019649:Food Industry; D005638:Fruit; D005898:Glass; D006170:Gum Arabic; D006801:Humans; D044366:Transition Temperature
chemical_list: D006170:Gum Arabic
keywords: borojo; carbohydrates; glass transition temperature; sugars