<p>This study aimed to construct state diagrams for fruit juice powders with different maltodextrin weight fractions (<InlineEquation ID="IEq1"> <InlineMediaObject> <ImageObject Color="BlackWhite" FileRef="11694_2024_3080_Article_IEq1.gif" Format="GIF" Height="16" Rendition="HTML" Resolution="72" Type="Linedraw" Width="71" /> </InlineMediaObject> <EquationSource Format="TEX">${W}_{MD}=0$</EquationSource> <EquationSource Format="MATHML"><math> <mrow> <msub> <mi>W</mi> <mrow> <mi mathvariant="italic">MD</mi> </mrow> </msub> <mo>=</mo> <mn>0</mn> </mrow> </math></EquationSource> </InlineEquation>, 0.4, and 0.8) to optimize their formulation and predict storage conditions. Freeze-dried juices from mango, prickly pear, kiwi, strawberry, and pineapple, with and without maltodextrin, in the freezable and unfreezable water domains were analyzed via differential scanning calorimetry (DSC). Their glass transition (<InlineEquation ID="IEq2"> <InlineMediaObject> <ImageObject Color="BlackWhite" FileRef="11694_2024_3080_Article_IEq2.gif" Format="GIF" Height="19" Rendition="HTML" Resolution="72" Type="Linedraw" Width="19" /> </InlineMediaObject> <EquationSource Format="TEX">${T}_{g}$</EquationSource> <EquationSource Format="MATHML"><math> <msub> <mi>T</mi> <mi>g</mi> </msub> </math></EquationSource> </InlineEquation>), melting point (<InlineEquation ID="IEq3"> <InlineMediaObject> <ImageObject Color="BlackWhite" FileRef="11694_2024_3080_Article_IEq3.gif" Format="GIF" Height="16" Rendition="HTML" Resolution="72" Type="Linedraw" Width="23" /> </InlineMediaObject> <EquationSource Format="TEX">${T}_{m}$</EquationSource> <EquationSource Format="MATHML"><math> <msub> <mi>T</mi> <mi>m</mi> </msub> </math></EquationSource> </InlineEquation>), and maximal freeze-concentration conditions (<InlineEquation ID="IEq4"> <InlineMediaObject> <ImageObject Color="BlackWhite" FileRef="11694_2024_3080_Article_IEq4.gif" Format="GIF" Height="21" Rendition="HTML" Resolution="72" Type="Linedraw" Width="19" /> </InlineMediaObject> <EquationSource Format="TEX">${T}_{g}^{\prime}$</EquationSource> <EquationSource Format="MATHML"><math> <msubsup> <mi>T</mi> <mrow> <mi>g</mi> </mrow> <mo>′</mo> </msubsup> </math></EquationSource> </InlineEquation> and <InlineEquation ID="IEq5"> <InlineMediaObject> <ImageObject Color="BlackWhite" FileRef="11694_2024_3080_Article_IEq5.gif" Format="GIF" Height="19" Rendition="HTML" Resolution="72" Type="Linedraw" Width="23" /> </InlineMediaObject> <EquationSource Format="TEX">${T}_{m}^{\prime}$</EquationSource> <EquationSource Format="MATHML"><math> <msubsup> <mi>T</mi> <mrow> <mi>m</mi> </mrow> <mo>′</mo> </msubsup> </math></EquationSource> </InlineEquation>) were evaluated. The Gordon‒Taylor and Chen models were used to predict the glass transition and melting curves and construct a state diagram of each powdered juice. The addition of maltodextrin improved the thermal stability by reducing the freezable water content and modifying the freeze-concentration conditions. These findings provide practical insights into the design of powdered fruit products with enhanced quality and storage stability.</p>

A state diagram-based approach to predict maltodextrin concentration and its impact on fruit juice-based product processing

期刊论文
发表日期：

2025年1月8日

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Alicia Grajales-Lagunes,
Jaime Reyes-Hernández,
Marco Martín González-Chávez,
Miguel Abud-Archila,
Miguel Angel Ruiz-Cabrera

摘要

This study aimed to construct state diagrams for fruit juice powders with different maltodextrin weight fractions ( ${W}_{MD}=0$ $W_{MD} = 0$ , 0.4, and 0.8) to optimize their formulation and predict storage conditions. Freeze-dried juices from mango, prickly pear, kiwi, strawberry, and pineapple, with and without maltodextrin, in the freezable and unfreezable water domains were analyzed via differential scanning calorimetry (DSC). Their glass transition ( ${T}_{g}$ $T_{g}$ ), melting point ( ${T}_{m}$ $T_{m}$ ), and maximal freeze-concentration conditions ( ${T}_{g}^{\prime}$ $T_{g}^{'}$ and ${T}_{m}^{\prime}$ $T_{m}^{'}$ ) were evaluated. The Gordon‒Taylor and Chen models were used to predict the glass transition and melting curves and construct a state diagram of each powdered juice. The addition of maltodextrin improved the thermal stability by reducing the freezable water content and modifying the freeze-concentration conditions. These findings provide practical insights into the design of powdered fruit products with enhanced quality and storage stability.