Physical properties of co-crystallized bitter orange: effect of pH, soluble solids and added juice

 

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Detalles Bibliográficos
Autores: Andrade Pizarro, Ricardo David, Blanquicett Gónzalez, Kevin, Rangel terraza, Rafael
Formato: artículo original
Estado:Versión publicada
Fecha de Publicación:2017
Descripción:The aim of this study was to evaluate the conditions of co-crystallization of bitter orange juice with sucrose on the physicochemical properties of the product. Bitter orange juice was obtained with a mechanical juicer and concentrated on a rotary evaporator. Sucrose syrup 70 oBrix was subjected to heating and stirring of 1000 rpm, until a white color (118 °C) was observed. Bitter orange juice was added to the syrup, and the mixture was subjected to constant stirring of 600 rpm, to observe the formation of a particulate solid material. The co-crystals were dried, grinded and sieved. A dry co-crystal was determined: moisture, bulk density, solubility, water activity and repose angle. High proportion of bitter orange juice added (20%) and low content of soluble solids (50 °Brix) produced co-crystals with low moisture content (2.59%), water activity (0.52) and solubility time (69.4 s). High pH (4.5) of bitter orange juice concentrate produced co-crystals with low moisture contents (1.96%). The co-crystals of bitter orange juice showed good reconstitution characteristics (high solubility); however, these had high humidity (2.5 to 4.5%) and water activity (0.508 to 0.798). 
País:Portal de Revistas UCR
Institución:Universidad de Costa Rica
Repositorio:Portal de Revistas UCR
Lenguaje:Español
OAI Identifier:oai:portal.ucr.ac.cr:article/23833
Acceso en línea:https://revistas.ucr.ac.cr/index.php/agromeso/article/view/23833
Palabra clave:Citrus aurantium L.
encapsulation
co-crystallization.
encapsulación
cocristalización.
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