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Article
Effect of maltodextrin reduction and native agave
fructans addition on the physicochemical properties
of spray-dried mango and pineapple juices
Darvin E Jimenez-Sa
´nchez
1
, Montserrat Calderon-Santoyo
1
,
Rosa I Ortiz-Basurto
1
, Pedro U Bautista-Rosales
2
and
Juan A Ragazzo-Sanchez
1
Abstract
The effects of the partial replacement of maltodextrin by native agave fructans on the characteristics of spray-
dried pineapple and mango powder were evaluated in this study. An experimental 3
3
design, three concen-
trations of maltodextrin (5, 7, and 10%), three concentrations of native agave fructans (0, 2, and 4%), and
three feed temperatures (110, 115, and 120 C) were used. The results using the treatment in which only
maltodextrin was used as a reference indicated that an increment in the inlet temperature decreases the
moisture content, a
w
, and solubility. Likewise, an increase (more than 2%) in fructans concentration generates
products with increased a
w
, moisture, hygroscopicity, wettability, and greater solubility. Additionally, no modi-
fication of storage stability was observed. Mango and pineapple powder color were affected mainly by the
inlet temperature, causing an increase in luminosity (L*) and a decrease in parameter (a*). A scanning
electron microscopy showed spherical powder particles with certain contractions; powder stability in treat-
ments with native agave fructans was not modified in the treatment at 2%. Finally, the addition of 2% agave
fructans as carrier material was able to reduce the maltodextrin concentration of the spray drying process.
Keywords
Agave fructans, maltodextrin, spray drying, hygroscopicity
Date received: 3 November 2017; accepted: 12 March 2018
INTRODUCTION
Pineapple and mango are very popular fruits in high
demand in Mexico; this includes the raw fruit or fruit
juices. Pineapple has a high vitamin C, total phenols,
and b-carotene content (Kongsuwan et al., 2009).
Mango fruit also has appealing compounds such as
mangiferin and lupeol (Ruiz-Montan
˜ez et al., 2014).
There is an increasing interest in highly nutritious
instant foods. When concentrated, the juice powder
of these fruits could be an excellent food choice and
also profitable.
Spray drying is an adequate process for thermosen-
sitive products; it has been used successfully in
many foods and fruit juices (Bhandari et al., 1993;
Caliskan and Dirim, 2016). The physical properties
of powder related to the ease of reconstitution include
moisture content, bulk density, particle density, par-
ticle porosity, penetration, wettability, dispersibility,
solubility, particle size, and distribution; these proper-
ties are influenced by the nature of the raw material
1
Laboratorio Integral de Investigacio
´n en Alimentos, Tecnolo
´gico
Nacional de Me
´xico/Instituto Tecnolo
´gico de Tepic, Tepic, Me
´xico
2
Centro de Tecnologı
´
a de Alimentos, Universidad Auto
´noma de
Nayarit, Ciudad de la Cultura ‘‘Amado Nervo,’’ Tepic, Me
´xico
Corresponding author:
Juan A Ragazzo-Sanchez, Tecnologico Nacional de Mexico/
Instituto Tecnologico de Tepic, Av. Tecnologico 2595, Tepic,
Nayarit 63750, Mexico.
Email: arturoragazzo@hotmail.com
Food Science and Technology International 0(0) 1–14
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DOI: 10.1177/1082013218769168
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(solids content, viscosity, and temperature), the type of
spray dryer, the sprinkler speed, the air pressure, as well
as the inlet and outlet temperatures (Behboudi-
Jobbehdar et al., 2013; Hall and Iglesias, 1997; Nath
and Satpathy, 1998). Pisecky (1980) mentions that the
increase of the atomization velocity produced a reduc-
tion in the particle size and the formation of bubbles in
the feed flow, causing porous products of low bulk
density; rehydration then becomes more difficult
(Abadio et al., 2004; Maia and Golgher, 1983). Food
color is an important factor in acceptance or rejection
of a processed product (Konopacka, 2006). During
spray drying, this property can be affected by the air
conditions (temperature and flow), the atomization rate
and juice feed conditions (additives and feed rate) (Cai
and Corke, 2000; Desobry et al., 1997; Masters, 1985).
According to Abadio et al. (2004), the spray drying of
mango juice showed that the atomization rate (40,000–
500,000 r/min) has a low impact on color; however, an
increase of the additive concentration, such as sodium
alginate and glycerol monostearate, presented a nega-
tive effect on the color of the product. Likewise, they
determined the conditions that favor a high surface/
volume rate or a higher number of particles, such as
high temperature and atomization rates; however, these
conditions propitiate the oxidation of the final product.
The addition of thermal protective additives such as
maltodextrin (MD) is necessary to apply spray drying
to juices, the added quantity varies from 30 to 75%
(Fazaeli et al., 2012; Fernandes et al., 2013a, 2013b);
in this study, concentrations of MD below 10% were
used. MD concentration depends on the total solid con-
tent (TSS) in the juice to be processed and must not
exceed the operational limits of the equipment (rotation
speed: 25,000 r/min, diameter of the spraying disc:
50 mm). A higher MD content produces an increase
in viscosity and negatively affects the spray dryer’s
functioning or alters the sensorial parameters of the
products (Bhandari et al., 1997). MD is currently
the most common additive used to obtain powder
from fruit juices because it satisfies the demands of pro-
duction and is low in cost (Dib Taxi et al., 2000).
Previous studies performed by Borges et al. (2002)
demonstrated that an increase in the MD concentration
and inlet temperature produced an increment in bulk
density in spray-dried passion fruit and pineapple
juices. It has been recently demonstrated that agave
fructans (FTs) serve as thermal protectors and lyopro-
tectant (Espinosa-Andrews and Urias-Silvas, 2012;
Furla
´n et al., 2014); furthermore, other uses have
been allocated to FTs; their use as stabilizers, sweet-
eners, fat substitutes, gelling agents, as well as the
benefits as a natural prebiotic and soluble dietary
fiber have been reported (Crispin-Isidro et al., 2015;
Zamora-Gasga et al., 2014). Oligosaccharides such as
agave FTs have an immense potential not only for
improving the quality of foods but also for improving
functional and sensorial characteristics. These may also
have a positive role in improving intestinal health,
increasing mineral absorption, and other physiological
benefits for the host (Kilian et al., 2002). FTs present
mono, di, oligo, and polysaccharides and behave like an
amorphous solid; thermal decomposition occurs at
temperatures near 200 C. Cha
´vez-Rodrı
´guez et al.
(2014) also suggest that the thermal behavior of agave
FTs make them useful as carrier agents during drying at
temperatures below 120 C. As polymers, they have
high molecular weight, increase solid content, and pro-
vide no flavor or color. In general, they have functional
properties that are excellent candidates as carrier agents
(Farı
´as-Cervantes et al., 2016). Thus, the combination
of MD and agave FTs concentrations could result in
favorable effects for the drying process and the physi-
cochemical properties of the final powder. The use of
agave FTs as a carrier agent, even with the minimum
concentration evaluated in previous studies, ensures a
higher yield compared to the use of other carriers such
as MD, protein, and gum arabic in high concentrations
(Fazaeli et al., 2012).
Spray drying can be applied to pineapple and mango
juice since the powder obtained through this unit oper-
ation has higher stability and improved reconstitution
properties. Additionally, mango and pineapple powder
could be a source of functional ingredients for food
product additives. Unfortunately, there is little infor-
mation available on the influence of native agave FTs
concentration on the physicochemical properties of
spray-dried products. Thus, our main objective in this
study was to evaluate the effects of the addition of
native agave FTs and reduction of MD concentration
on the physicochemical properties and particle morph-
ology of pineapple and mango powder.
MATERIALS AND METHODS
Preparation of the fruit juices
Mango (Mangifera indica L. cv Ataulfo) and pineapple
(Ananas comosus L. Merrill) fruit in consumption
degree of ripeness were obtained at a local market in
Tepic, Nayarit, subsequently washed and disinfected in
a sodium hypochlorite solution (NaClO) at 200 ppm
(0.02%). They were then peeled and the juice was
obtained by centrifuge extraction (Turmix S.A. de
C.V. Mexico); each treatment was carried out with 1 l
of filtered mango or pineapple juice (sieve number 50);
50, 70, or 100 g of MD (DE 10) (IMSAÕGuadalajara,
Mexico); and 20 or 40 g of native agave FTs (DP from
4 to 75 and considered average of 45) were added.
Food Science and Technology International 0(0)
2
Afterward, the juices were homogenized (350 r/min for
15 min) with an electric homogenizer (PRO Scientific.
Inc. 300 PC, USA).
Physicochemical analysis in fresh and
rehydrated juices
The pH value, color, and total solids were determined
in fresh mango and pineapple juices; these parameters
were taken as a reference for rehydration. A mass bal-
ance was performed to determine the quantity of water
necessary to reconstitute the powder with TSS similar
to fresh juice. The pH value was measured using a pH
meter (HANNA Instruments HI 2211 pH/ORP Meter).
The juice solids content (TSS) was measured with a
refractometer (Atago NAR-1TSOLID, Japan). The
color determination was carried out with a colorimeter
(Konica Minolta CR-400, USA) calibrated with a white
standard tile. The results were expressed as Hunter
color values of L*, a*, and b*, where L* was used to
denote lightness, a* redness and greenness, and b*
yellowness and blueness.
Spray drying
A laboratory pilot-scale spray dryer (SINOTEK S.A de
C.V., model LPG5, Mexico) was used for the process.
This laboratory spray dryer has a drying capacity of
5 l/h, general dimensions (1.8 m 0.93 m 2.2 m), and
rotational speed (25,000 r/min). The operation param-
eters included a feed rate of 15 ml/min, pressure
at 4.5 bar, and feed juice temperature at 25 C. A 3
3
statistical design was used; the analyzed parameters
were inlet air temperature (110, 115, and 120 C), MD
concentration (5, 7, and 10% w/v), and FTs concentra-
tion (0, 2, and 4% w/v) according to preliminary experi-
ments. The obtained samples were characterized
according to their physicochemical properties and
the process was optimized with the response sur-
face methodology. Additionally, microstructure was
observed with a scanning electron microscopy (SEC
3200 M, Korea).
Physicochemical analysis of the powders
Moisture content. The content of moisture was deter-
mined using the thermobalance method (Nollet and
Toldra
´, 2015). A thermobalance (Sartorius MA 35,
Germany) was used and operated at a temperature of
75 C at constant weight.
Water activity. Water activity was determined by an
Aqualab 4TEV (Decagon devices, USA). Five
grams of sample was placed inside the chamber where
the water activity is determined by the dew point
principle.
Hygroscopicity
This analysis was carried out according to the method-
ology described by Al-Kahtani and Hassan (1990). Five
grams of the sample was placed in a desiccator at 21 C
and at 76% relative humidity (solution of 36 g of NaCl
in 100 g of water) in a petri dish of 9 cm in diameter.
The weight was registered every 15 min. The results
were reported in grams of water absorbed by 100 g of
dried solids (g/100 g). The absorbed water percentage
was calculated using equation (1)
HGð%Þ¼m=ðMþMiÞ
1þm=Mð1Þ
where m(g) is the increase in powder weight after
equilibrium, Mis the initial mass of powder, and Mi
(% db) is the free water content of the powder before
exposure to the humid air environment (Jaya and Das,
2004; Sablani et al., 2008; Tonon et al., 2008).
Solubility. The Eastman and Moore (1984) method-
ology modified by Cano-Chauca et al. (2005) was
used. One gram of powder diluted in 100 ml of distilled
water, manually stirred until the entire sample was solu-
bilized and then centrifuged at 2598gduring 5 min.
A 25 ml aliquot was taken from the supernatant and
was placed in Petri dishes. Finally, it was dried in a
stove at 105 C for 5 h. The solubility (%) was calcu-
lated by the weight difference.
Bulk density. Twenty grams of sample was placed in a
100 ml test tube, stirred in a vortex for 5 min. Bulk dens-
ity was calculated, as the ratio of mass of the powder and
the volume occupied in the test tube, reported in g/cm
3
(Goula and Adamopoulos, 2004).
Wettability. The static method described by Freudig
et al. (1999) was used. One gram of powder was
sprinkled over the surface of 100 ml of distilled water
at 20 C without agitation. The wettability was
expressed as the necessary time for 1 g of powder to
disappear from the water surface (Fuchs et al., 2006).
Color. The color analysis was performed using the
method described by Perkins-Veazie et al. (2001), using
a Konica Minolta CR-400, Japan colorimeter. This col-
orimeter meets Commission Internationale de
L’Eclairage specifications, the color space uses three
values (L*, a*, and b*) to describe the location of a
color inside a three-dimensional space. Prior to
Jimenez-Sa
´nchez et al.
3
measurement, the powder samples were packed into a
polyethylene pouch and measured. Hunter values of the
samples for each treatment method were measured in
triplicate. The angle hue was determined with equation
(2)
h¼tan1b
a
ð2Þ
Scanning electron microscopy. A SEM (SEC 3200 M,
Korea) was used with an acceleration voltage of 20 kV.
Two to five milligrams of powder sample was fixed on
double-sided carbon adhesive tape and placed in a
metal microscope slide; the samples were then coated
with a very thin layer of gold, during 2 min under high
vacuum conditions. The samples were systematically
observed with 500 and 1500 magnification.
Differential scanning calorimetry. The glass transition
temperatures (Tg) of the treatments at different con-
centrations of native agave FTs were estimated using
a calorimeter (DSC, Q2000 TA-Instruments, New
Castle, DE, USA). In general, 4 mg of sample equili-
brated at 25 C was heated in hermetic aluminum cru-
cibles. A heating ramp of 20–200 Cat10
C/min was
used. An empty hermetically sealed aluminum cru-
cible was used as reference. The DSC was calibrated
with metallic Indian standard for temperature. The
calorimeter was purged with nitrogen at a flow rate
of 50 ml/min. All measurements were made in tripli-
cate. The data were analyzed using the Universal
Analysis 2000 software, version 4.7a (TA
Instruments, New Castle, USA); the Tg was calcu-
lated by evaluating the midpoint of the inflection
region in the heat flow signal.
Size distribution of powder particles. Mango and
pineapple powder particle size distributions were ana-
lyzed using a particle size analyzer (Mastersizer 3000
Aero S Dry Powder Disperser, Malvern Instruments
Ltd, Worcestershire, UK). A 3 g sample was manually
placed into the sample hopper with the air supply and
vacuum extraction system connected at 30% of vibra-
tion and outlet opening of 1 mm to travel and fall into
the main feed mechanism by compressed air at 2 bar of
pressure. The sample then passed through the tubing
and was fired through the air cell fitted to the
Mastersizer 3000 with a maximum obscuration value
of 15% and refractive index of 1.432, where it was
measured and then collected by the vacuum extracting
system. Each sample was measured 20 times in succes-
sion to obtain a mean-size distribution, every distribu-
tion was characterized by the volume-weighted mean
diameter (D [4,3]) defined as Pn
id4
i=Pn
id3
iwhere n
i
is
the number of drops of rehydrated juice of diameter d.
FT determination. Presence of FTs was evaluated using
a High-Performance Anion-Exchange Chromatography
Pulsed Amperometric Detection (HPAECPAD) ion
chromatograph Dionex ICS-3000 (Sunnyvale, CA,
USA) with a guard-column CarboPac PA-100
(4 mm 250 mm), column (Thermo Fisher Scientific,
Sunnyvale, CA, USA). It was induced the elution by
groups of FTs in function of polymerization degree.
The technique reported by Ortiz-Basurto et al. (2017)
was used.
Statistical analysis
All the experiments were conducted in triplicate and ana-
lyzed at time zero (immediately after spray dried) and
after two months of storage. The analysis of variance
(ANOVA) was carried out using STATGRAPHICS
Centurion software. The results were expressed as
the mean value standard deviation. ANOVA tests
were carried out for all of the treatments to determine
the significance in the confidence interval of 95%.
A response surface analysis was applied to determine
the optimal conditions of the drying process, using the
moisture content and a
w
as a response variable.
RESULTS AND DISCUSSION
Characterization of the raw material
Table 1 shows the characterization of the pineapple and
mango juices used for spray drying. The content of total
solids (Brix) in the juices added with stabilizers (MD and
FTs) allows the proper operation of the spray drier since
the final content is under the operational equipment limit.
It can be noted that both juices have a pH value that
implies susceptibility to microbial growth, thus demand-
ing the application of conservative methods. Both juices
are yellowish in color; however, the mango juice’s color is
more intense than the pineapples (Table 1).
Table 1. Physicochemical properties of pineapple and
mango juices
Pineapple Mango
Total soluble solids (Brix) 11.4 1.16 14.6 1.24
pH 4.45 0.96 5.56 0.43
Color analysis
L* 61.82 1.61 78.54 1.45
a* 10.31 1.03 7.58 1.26
b* 53.76 2.28 32.45 1.38
Food Science and Technology International 0(0)
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Response surface analysis
According to the 3
3
statistical design used in this study,
the optimal values for the spray drying process were
found through response surface analysis (Figure 1).
Results showed a temperature of 120 CandaMD
concentration of 10% as fixed conditions to evaluate
the effect of FTs’ concentration on the physicochemical
properties of the powders. The prediction models for a
w
(equation (3)) and moisture (equation (4)) were
obtained through the response surface analyses.
A correlation above 0.92 was obtained for the validated
models
aw¼4:55432 0:0767816 Teþ0:0775994 MD
0:12401 FT þ0:000335556 T2
e
0:00079614 TeMD þ0:00106 TeFT
þ0:0014337 MD2þ0:04462721MD FT
þ0:102639 FT2
ð3Þ
H¼98:1541 þ1:82877 Te1:1936 MD
1:28143 FT 0:00811111 T2
e
þ0:00312281 TeMD þ0:0033333
TeFT þ0:0493704 MD2þ0:0446272
MD FT þ0:102639 FT2
ð4Þ
0
(a) (b)
0.4
0.8
1.2
1.6
2
5
0.22
0.2
0.18
0.16
0.14
0.12
0.1
0.22
0.2
0.18
0.16
0.14
0.12
0.1
678910
Maltodextrin Maltodextrin
Maltodextrin Maltodextrin
Fructans
Fructans
Fructans
Fructans
Moisture
Moisture
Aw
Aw
5678910
0
1
23
4
5678910 0
1
2
3
4
5678910 0
1
23
4
0
1
23
4
0
0.4
0.8
1.2
1.6
2
Figure 1. Three-dimensional plots for (a1) mango humidity, (a2) mango a
w
, (b1) pineapple humidity, and (b2) pineapple
a
w
as a function of MD and FTs concentration. Drying process at 120C.
Jimenez-Sa
´nchez et al.
5
where a
w
is water activity, His moisture, T
e
is inlet
temperature, MD is concentration, and FT is native
agave FTs concentration.
The optimal values for drying mango juice were inlet
temperature 120 C, MD concentration 6.99%, and
FTs concentration 2.79%; for pineapple juice the con-
ditions were inlet temperature 120 C, MD 6.23%, and
FTs concentration 2.85% (Figure 1).
Physicochemical properties of mango and
pineapple powders
A temperature of 120 C led to a lower moisture con-
tent and a
w
. The addition of MD or the mixture of MD
and native agave FTs showed lower values as well and
presented the same tendency at different temperatures;
in this study, only the results at this temperature are
shown.
The mango and pineapple powders, added with MD
and FTs together presented a high hygroscopicity with
a tendency to form agglomerates. The spray-dried pow-
ders presented very thin particles in comparison with
the other types of drying that result in porous and brit-
tle particles (10–200 mm) (Abadio et al., 2004).
The increase in the concentration of MD and FTs
had a significant effect causing a decrease in the mois-
ture content due to an increase in the feed solids. This
increment allows a higher degree of dehydration of the
product and a decrease in the bulk density due to the
reduced moisture content of the products. However, by
increasing the concentration of FTs, the powders of
both fruits present a higher hygroscopicity during stor-
age evaluated after two months (Tables 2 and 3).
This fact could be explained in terms of the different
branches in the native agave FTs, which enhance
their hydration upon contact with the environment.
In addition, the FTs used in this study were native
FTs containing a mixing of high, medium, and low
degrees of polymerization, the latter being more hygro-
scopic. Tg value of the native agave FTs used in this
study was 136.66 C (Espinosa-Andrews and Urias-
Silvas, 2012). Tg values for the powders with only
MD (without FTs) ranged from 42.45 to 50.35 C and
between 54.83 and 60.36 C with MD and FTs were
obtained. Hence, the addition of FTs helps storage sta-
bility in suitable packaging and temperature. In this
study, powder storage was carried out in trilaminated
bags, at room temperature (29 C) and relative humid-
ity between 35 and 45% for two months.
The results showed a significant effect of MD con-
centration because the moisture content of the sprayed
powder decreased while the MD concentration
increased. Additionally, MD decreases the stickiness
and increases stability in the final product (Roos,
2003). This function has been attributed to the ability
Table 2. Physicochemical properties of mango powder
Treatment
Moisture
(%)
Solubility
(%)
Wettability
(s)
Bulk
density (g/ml) a
w
Hygroscopicity
(%)
Hygroscopicity
after two
months (%)FT (%) MD (%)
0 5 1.63 0.73a 93.75 0.11a 17.43 0.50a 0.6216 0.08a 0.1373 0.01a 18.2 0.03a 21.4 0.10a
0 7 1.56 0.39a 95.00 0.09b 14.02 0.11b 0.6318 0.07b 0.1412 0.02b 17.8 0.01b 21.2 0.07a
0 10 1.07 0.32b 96.51 0.07c 16.23 0.02c 0.6424 0.09b 0.1393 0.01a 17.5 0.04b 20.9 0.06b
2 5 0.95 0.23c 92.35 0.21d 17.13 0.45a 0.6112 0.11c 0.1634 0.03c 17.3 0.06c 21.7 0.03c
2 7 0.80 0.31d 91.10 0.10e 16.22 0.11c 0.6234 0.14a 0.1551 0.01d 17.0 0.09c 22.2 0.07d
2 10 0.76 0.32e 90.51 0.12f 15.53 0.04d 0.6209 0.18a 0.1306 0.00e 16.8 0.05d 22.4 0.12d
4 5 0.94 0.13c 92.56 0.11d 14.22 0.35b 0.6123 0.14c 0.1349 0.01a 17.2 0.06c 22.3 0.07d
4 7 0.90 0.21c 93.17 0.13a 15.02 0.15d 0.6211 0.09a 0.1423 0.02b 16.7 0.12d 23.1 0.14e
4 10 0.86 0.12f 93.55 0.11a 16.23 0.14c 0.6219 0.08a 0.1545 0.02d 16.6 0.15d 23.4 0.11e
FT: fructans. MD: maltodextrin.
Food Science and Technology International 0(0)
6
of MD to absorb water, forming a moisture protective
barrier on the surface of hygroscopic particles, and to
its capacity to increase the glass transition temperature
(Tg) (Avaltroni et al., 2004; Gabas et al., 2007;
Phanindrakumar et al., 2005; Telis and Martı
´nez-
Navarrete, 2009; Tong et al., 2008). When the moisture
content is higher in the powder, the particles form
agglomerates leaving more gaps between them and
this causes a higher mass occupation resulting in
higher volumes (Goula and Adamopoulos, 2005), as a
consequence the bulk density decreases (Table 2). The
small difference in the bulk density is attributed to the
addition of MD. Goula et al. (2007) demonstrated that
a rise in the concentration of MD in tomato pastes
leads to a decrease in bulk density. Likewise, Goula
and Adamopoulos (2008) explained that MD is con-
sidered to have the ability to form a film during its
use as a carrier agent and can induce the accumulation
and the entrapment of air inside the particle, making it
less dense when it is used in combination with additives
(MD and gum arabic). In the case of pineapple, the
moisture differences are less notable; variations in
bulk density are therefore negligible. This different pat-
tern is due to the pineapple pH effect on MD solubility
(Table 3).
The addition of MD to food before spray drying
increases the TSS and reduces the quantity of water
for evaporation because the MD alters the surface
stickiness of low molecular weight sugars and organic
acids (Abadio et al., 2004). MD improves the quality of
the dehydrated products, decreases the viscosity, and
increases the stability of the products (Roos, 2003).
The fibers present in the mango and pineapple juice
could have been hydrolyzed by the process tempera-
ture, causing an increase in the solubility of the pow-
ders. Chang and Morris (1990) mention that thermal
treatment can hydrolyze water-insoluble fibers, increas-
ing the soluble fiber fraction; this can also be explained
by an increase in the solubility of sugars in water caused
by the increase in temperature (Gabas et al., 2007).
Additionally, this solubility in the powders can be
attributed to the addition of MD (DE 10) that is
found in greater concentration than the native agave
FTs. By increasing percent replacement of MD by
native agave FTs, the water solubility was increased.
This result matches the study published by Cano-
Chauca et al. (2005) which concluded that the solubility
of the mango powders increases when MD is added
during spray drying. MD is a material that works as
a coating agent and that develops the cortex of the
particles during spray drying, producing a highly sol-
uble product (Desai and Park, 2004).
The hygroscopicity of the spray-dried powder
decreases while the MD concentration increases
(p <0.05). Hygroscopicity values obtained were similar
Table 3. Physicochemical properties of pineapple powder
Treatment Moisture
(%)
Solubility
(%)
Wettability
(s)
Bulk
density (g/ml) a
w
Hygroscopicity
(%)
Hygroscopicity
after two months (%)FT (%) MD (%)
0 5 3.24 0.21b 97.23 0.09a 16.24 0.56a 0.6024 0.02a 0.2112 0.02a 17.4 0.08a 20.3 0.07a
0 7 2.86 0.24a 98.13 0.13b 16.33 0.51a 0.5987 0.04a 0.1856 0.02b 17.3 0.07a 20.0 0.07a
0 10 2.74 0.30a 97.34 0.18a 15.55 0.22b 0.5913 0.07a 0.1623 0.03c 16.9 0.09b 19.5 0.11c
2 5 3.54 0.11e 95.67 0.34c 16.45 0.19a 0.6143 0.09b 0.1632 0.01c 17.0 0.11b 20.9 0.12b
2 7 3.14 0.17c 96.75 0.31c 15.17 0.18c 0.6254 0.09b 0.1564 0.00d 16.7 0.08b 21.1 0.04b
2 10 2.92 0.22a 96.88 0.08c 15.57 0.21b 0.6373 0.08c 0.1509 0.01e 16.3 0.07c 20.7 0.09b
4 5 3.14 0.34c 96.61 0.04c 15.35 0.09d 0.6234 0.12b 0.1611 0.02c 16.7 0.16b 21.9 0.08d
4 7 3.21 0.37b 95.95 0.11d 15.14 0.23c 0.6188 0.09b 0.1496 0.03f 16.6 0.11b 22.1 0.06d
4 10 3.02 0.32d 95.93 0.03d 14.57 0.12e 0.6212 0.11b 0.1523 0.00e 16.4 0.09c 22.6 0.19d
FT: fructans. MD: maltodextrin.
Jimenez-Sa
´nchez et al.
7
to those previously reported and attributed to the add-
ition of MD in the mango and pineapple juices before
drying. Similar results were observed in the case of ac¸ ai
powder (Euterpe oleracea Mart.) (Tonon et al., 2008),
nopal (Rodrı
´guez-Herna
´ndez et al., 2005), and sweet
potato powder (Ahmed et al., 2010). This confirmed
that MD is an efficient stabilizer in the reduction of
the hygroscopicity of dry material. The behavior of
the moisture content of the different samples has a
direct relation to the hygroscopicity profile, as shown
in Tables 2 and 3. Tonon et al. (2008) mention that
spray-dried ac¸ ai (E. oleraceae Mart.) with low moisture
content has a greater capacity to absorb water in the
surrounding air and therefore is more hygroscopic.
Ahmed et al. (2010) reported that the hygroscopicity
of spray-dried sweet potato was affected by the stabil-
izers, without having a direct relation to moisture con-
tent. In this manner, MD influenced the hygroscopicity
of the spray-dried powders; it reduced the powder’s
water adsorption capacity, such as water activity and
wettability due to its less hygroscopic nature.
Furthermore, the addition of FTs as a protective
additive resulted in changes to the physicochemical
properties analyzed in the spray-dried powders.
This can be attributed to the fact that combining
native agave FTs and MD increased the TSS, causing
a decrease in moisture in a spray drying system. The
feed water content has a proportionally inverse effect
over the final moisture of the powder (p <0.05); how-
ever, an excess in the stabilizer’s concentration can
cause a loss of the final product’s quality (Abadio
et al., 2004).
Nevertheless, it must be remembered that the native
agave FTs used in this study are a complex mixture
with different degrees of polymerization and chemical
structures which causes an increase in the
physicochemical properties related to the moisture con-
tent and the a
w
, such as solubility, hygroscopicity, and
wettability (Mancilla-Margalli and Lo
´pez, 2006). This
could explain the fact that solubility improved in the
FTs added powders and highlights the water absorp-
tion capacity the FTs have. Additionally, high concen-
trations of agave FTs increase yield, hygroscopicity,
and glass transition temperature (Farı
´as-Cervantes
et al., 2016).
The statistical analysis of the results showed that the
native agave FTs caused a significant effect (r¼0.05) in
the spray drying process. By exposing the powder to the
environment, its hygroscopicity increases and this was
shown in the measurements taken after two months
(Tables 2 and 3). The physicochemical analysis results
are explained by the native agave FTs’ higher water
absorption capacity (due to its branched structure).
In comparison, the data reported for the chicory FTs
showed less water absorption due to their linear struc-
ture (Kawai et al., 2011; Schaller-Povolny et al., 2000;
Zimeri and Kokini, 2002). The treatments with the add-
ition of FTs to mango powder showed lower moisture
values than those reported by Morales-Guzma
´n et al.
(2010) who reported moisture between 5 and 7% for
encapsulated blackberries, but similar values to the
ones obtained by Ochoa-Martı
´nez et al. (2011) who
reported moisture percentages between 2.99 and
3.46% for pomegranate and apple juice using high con-
centration mixtures of MD, up to 80% and gum arabic
up to 40% with respect to the total juice solids; accord-
ing to Abadio et al. (2004), the moisture values
obtained for mango powders combined with a mixture
of MD and FTs were inferior to those previously men-
tioned, ranging from 0.80 to 1.63%. However, Goula
and Adamopoulos (2010) showed an increase in mois-
ture content is accompanied by an increase in MD
Table 4. Results of color in mango and pineapple
Treatment Mango color
(L*, a*, b*)
Hue angle
(H*)
Pineapple color
(L*, a*, b*)
Hue angle
(H*)FT (%) MD (%)
05L¼85.17. a ¼0.61 b ¼35.32 H* ¼89.01 L ¼96.76 a ¼1.23 b ¼10.32 H* ¼83.20
07L¼86.23 a ¼0.54 b ¼34.45 H* ¼89.10 L ¼96.27 a ¼1.48 b ¼10.45 H* ¼81.93
010L¼87.27 a ¼0.48 b ¼33.20 H* ¼89.17 L ¼97.13 a ¼1.34 b ¼10.20 H* ¼82.51
25L¼88.16 a ¼0.37 b ¼34.78 H* ¼89.39 L ¼96.14 a ¼1.11 b ¼11.12 H* ¼84.29
27L¼89.46 a ¼0.35 b ¼34.33 H* ¼89.41 L ¼96.17 a ¼0.99 b ¼10.43 H* ¼84.57
210L¼92.13 a ¼0.34 b ¼33.12 H* ¼89.41 L ¼96.09 a ¼1.16 b¼10.39 H* ¼83.69
45L¼86.26 a ¼0.28 b ¼33.22 H* ¼89.51 L ¼96.44 a ¼1.17 b ¼11.22 H* ¼84.04
47L¼87.36 a ¼0.26 b ¼33.56 H* ¼89.55 L ¼96.99 a ¼1.13 b ¼11.03 H* ¼84.15
410L¼90.65 a ¼0.19 b ¼32.35 H* ¼89.66 L ¼97.21 a ¼1.09 b ¼10.57 H* ¼84.11
FT: fructans. MD: maltodextrin.
Food Science and Technology International 0(0)
8
concentration. They concluded the presence of larger
MD molecules made it difficult for water molecules to
diffuse. They used high concentrations of MD (25, 50,
100, and 400%) for orange juice powder production
and the increment of MD concentration caused an
increase in moisture content. The a
w
data obtained
for the treatments that contained agave FTs are
found between a range of 0.130 and 0.163 which are
lower than those reported by Valduga et al. (2008); they
reported an a
w
¼0.266 in grape pulp capsules; they are
also lower than values reported by Arrazola et al.
(2014) in microcapsules of eggplant anthocyanins,
with a
w
¼0.25. This highlights the effectiveness of com-
bining native agave FTs and MD in the spray drying
process.
The results showed that the physicochemical
properties depend on the structure and composition
of the native agave FTs that were used as stabilizers
in the drying process. The branched chains and the
presence of free fructose residues contain a higher
quantity of available hydroxyl groups to retain water,
which demonstrates the capacity of native agave FTs to
Figure 2. Photographs of scanning electron microscopy. Mango (a1) 10% MD and 0% FT, (b1) 10% MD and 2% FT, (c1)
10% MD and 4% FT; pineapple (a2) 10% MD and 0% FT, (b2) 10% MD and 2% FT, (c2) 10% MD and 4% FT.
Jimenez-Sa
´nchez et al.
9
bind water. This could explain the increase in hygro-
scopicity after two months of storage in the treatments
with native agave FTs (Crispı
´n-Isidro et al., 2015).
Color
When an excess of MD is added, other aspects of
the quality of the powder, such as color and the
b-carotene content, can be negatively affected
(Caparino et al., 2012).
The results found in Table 4 can be used to deter-
mine the color loss in the obtained powders with
respect to the feed juice entered in the spray dryer.
Paleness can be observed in the final product which
can be attributed to the loss of the juice pigments
when reaching temperatures higher than 60 C.
The resultant mango powders show light yellow color
meanwhile the pineapple powders were white, which is
demonstrated by the luminosity values (L*) closer to
100 and lower levels in b*, which represents the param-
eter blue to yellow; these results are similar to those
reported by Abadio et al. (2004) for pineapple juice,
where they mention that the resultant powders had a
light yellow color with values in the L* parameter close
to 100; this behavior was corroborated with the hue
angle of the powder. Both mango and pineapple tend
to have lower values, which also indicates a tendency
for white. This is due to the fact that outlet tempera-
tures of the drying process were found in a range
between 70 and 80 C, the own fruit sugars did not
suffer browning reactions because the process time
was not very long.
Scanning electron microscopy
The micrographs of the microcapsules obtained with
MD presented rounded external surfaces with cavities
and dents and this is attributed to the mechanical atom-
ization, air drop interaction, and capsule cooling,
occurring during spray drying (Rosenberg et al.,
1985). Particles with irregular surfaces were observed
for mango (Figure 2(a1) to (c1)), which matches the
observations mentioned by Caparino et al. (2012).
They observed cracks and cavities in particles of
spray-dried mango powder; on the other hand, the
pineapple particles presented a smooth surface without
cracks (Figure 2(a2) to (c2)).
The scanning electron microscopy showed spherical
particles with certain contractions, lumps, and clump-
ing among them, as well as different sizes in the bimo-
dal size distribution which ranged from 17 to 105 mm
(Figure 3); the average droplet of the mango powders
had a diameter of d
4,3
¼77.519 mm and for pineapple
d
4,3
¼72.398 mm. Similar size distribution was observed
for other treatments (results not shown). Samples with
FTs showed greater agglomeration and clumping; the
factors involved in the collapse of the structure, sticki-
ness, and clumping have been reported before as being
temperature and the water absorption capacity of the
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
0.01 0.1 1 10
Size (mm)
Volume (%)
100 1000 10000
Figure 3. Size distribution for pineapple (x) and mango () powders with 2% FTs and 10% of MD.
Food Science and Technology International 0(0)
10
stabilizer, which are dependent on the time of the
drying process (Meste et al., 2002). This irregularity
in the particles is caused by the native agave FTs’
hygroscopicity and the spray drying process tempera-
ture; at temperatures below 130 C, the FTs have
a mass loss that is related to water evaporation and
thermal decomposition due to contraction in the par-
ticles (Espinosa-Andrews and Urias-Silvas, 2012).
Furthermore, outlet temperature affects bulk density
as well as particle morphology of FTs powder
(Cha
´vez-Rodrı
´guez et al., 2016).
The branched chains in the structure of agave FTs
allow for greater water absorption capacity, causing
greater particle plasticity in the powders. The ramifica-
tion structure in the FTs has a depressor effect on
the glass transition temperature (Tg) and this causes
internal plasticization during the spray drying process
(Bizot et al., 1997). The presence of b(2–6) bonds
in native agave FTs induces greater flexibility in
the chains of the biopolymer that decreases the Tg
value (Espinosa-Andrews and Urias-Silvas, 2012); the
agglomeration and clumping of the particles in the FTs
treatments can then be attributed to the temperature
used in the spray drying process (120 C).
Kilburn et al. (2004) explained that the water
absorption from carbohydrates and their plasticization
are due to the hydrogen bond formation and the struc-
tural disorganization of the particles, as well as the
changes in the matrix volume, resulting in products
with amorphous particles (Kilburn et al., 2004). This
explains the distortion and clumping observed in the
spherical particles from mango and pineapple powders,
as observed in the micrographs (Figure 2).
FT determination
The presence of agave FTs was confirmed by ampero-
metric chromatography as reported in previous works
(Araujo-Dı
´az et al., 2017; Gonza
´lez-Herrera et al.,
2016). Several standards of sugars (glucose, fructose,
sucrose, and kestosa) and a sample of FTs of chicory
were used as references. The obtained chromatograms
show that the fresh juices as well as reconstituted
mango and pineapple powders contained the FTs; the
elution of FTs groups present at different retention
times (47.6, 56.2, and 62.5 min) shows that the degree
of polymerization was not altered by the FTs during the
drying process because a range from 42 to 60 dp was
determined for fresh juices and for powders (Figure 4).
CONCLUSIONS
The combination of native agave FTs with MD as a
stabilizer results in a positive effect in the physicochem-
ical properties in the drying process; however, the add-
ition of a high concentration of native agave FTs causes
24
(a)
(b)
19
14
9
4
–1
24
19
14
9
4
–1
41 46 51 56 61 66 71 76 81 86
41 46 51 56 61 66
Time (min)
Time (min)
nC nC
71 76 81 86
Figure 4. HPAECPAD. (a) Chromatographic profiles of mango (-), powder mango (—), fresh mango and (b) chroma-
tographic profiles of pineapple (-), powder pineapple (—), fresh pineapple.
Jimenez-Sa
´nchez et al.
11
modifications in the physicochemical properties of the
powders during storage at room temperature; the ram-
ifications cause agglomerations and adhesiveness in the
particles at uncontrolled storage conditions. This leads
to higher water retention and the agglomeration of
amorphous particles due to the increase in hygroscopi-
city in the mango and pineapple powders. The results
show that the moisture contents of the powders were
significantly reduced by increasing percent replacement
of MD 10DE by FTs. This effect is less evident when
MD is present in a greater proportion than native agave
FTs; the addition of MD and FTs is recommended in a
percentage of 7 and 3%, respectively, and points
toward a synergistic effect; however, further analysis
is needed to confirm this. This technology can help pro-
duce mango and pineapple powder products with better
physicochemical stability and quality.
DECLARATION OF CONFLICTING INTERESTS
The author(s) declared no potential conflicts of interest with
respect to the research, authorship, and/or publication of this
article.
FUNDING
The authors thank CONACyT (Mexico) for their support in
conducting the work throughout project number PEI-210874
and for the scholarship granted to Jimenez-Sa
´nchez DE.
ORCID ID
Montserrat Calderon-Santoyo http://orcid.org/0000-0002-
8744-1815.
Juan A Ragazzo-Sanchez http://orcid.org/0000-0002-
2298-3306
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