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FSB1-2004 Food Science and Biotechnology in Developing Countries MICROENCAPSULATION OF BARLEY GREEN JUICE BY SPRAY DRYING González-Maldonado, M. B. 1 ; García-Gutiérrez, C. 1* ; Ochoa-Martínez, L.A. 2 y Medrano-Roldán, H. 2 1 CIIDIR-COFAA-IPN Unidad Durango. Sigma s/n Fracc. 20 de Nov. II. C.P. 34220. Durango, Dgo. México. E-mail: garciacipriano@hotmail.com 2 INSTITUTO TECNOLÓGICO DE DURANGO. Av. Felipe Pescador No. 1830 Ote. C.P. 34080. Durango, Dgo. México. ABSTRACT The barley green (BG) Hordeum vulgare L. is a plant with a high nutritive value. Spray drying (SD) has been used as a technique to encapsulate food materials, keeping its nutritional properties. The objective of this work was to evaluate the SD operation conditions to obtain microencapsulate BG powder. Parameters such as moisture content, color, proteins, sugars, minerals and, rehydration properties were determined. Juice from BG was obtained and maltodextrin was added as microencapsulating agent. The SD operation conditions were: inlet air temperature: 120,140, and 160 0 C; maltodextrin concentration: 1, 3 and 5%, feed rate: 9, 11, and 13 ml/min; outlet air temperature ranged from 70 to 80 0 C. L*, a* and b* parameters in BG powder had significant differences with respect to juice. Due to inlet air temperatures statistical differences (p≤0.5, F=395.98), while the maltodextrin concentration and feed rate did not have statistical differences with respect to microencapsulate nutritive properties (p≥0.05). Statistical differences were found between treatments with respect to rehydratation properties, moisture content and temperature, so these were the most influencing parameters. KEY WORDS: Microencapsulation, Spray drying and Barley green. INTRODUCTION The green barley Hordeum vulgare L. as a plant has a high nutritive value, it contains essential amino acids, proteins, fat acids, vitamins and minerals, are a very important chlorophyll source, contain approximately 20 enzymes, in addition it has a high alcaline power (Hagiwara, 1985). A way to conserve these nutrients is by means of the microencapsulation by spray drying (SD), which is a technique that has been applied to preserve numerous foods (Dziezak, 1988). Within the parameters most important to control during the SD are: The inlet and outlet drying air temperature, the feeding flow and the time of residence and the preparation of the raw material (Ramirez, et al. 2003). In the nutritional industry different encapsulating agents are used, such as: inorganic carbohydrates, esters, rubbers, lipids, proteins and materials within carbohydrates and maltodextrins are important for the preparation of juice that has been dried by SD, since they are colourless, odourless and of the low viscosity to high concentrations, in addition allow the dust formation of free flow without masking the original flavor (Ré, 1998). Microencapsulations from a great number of fruits and vegetables have been elaborated. A product dried by aspersion is the juice of maracuyá which was obtained to a inlet air temperature of 155 0 C, 350ml/h and 12% w/v of maltodextrin, the dust presented/displayed good solubility and low content of humidity (Ramirez et al. 2003). McNamee et al. 2001, used the of maltodextrin/starch mixture (DE 5,5-38) obtaining an efficient microencapsulation in flavor terms (swetnees) and solubility. Another commercial dust product is the juice of the leaves of barley green (Barleygreen ® ), cultivated organically and mixed with small amounts of brown rice and pulverized marine seaweed, that containaining macro-nutrients, proteins (12.7%), carbohydrates (71.0%) and fat (3.0%) (Hagiwara, 1985). On the other hand, Valenzuela, et al. (1995) elaborated a dust from the vegetable juice (tomato, cucumber, carriot, lettuce, beet, spinach, celery and parsley) using SD which presented a humidity of 1,4%, to a inlet temperature of 145 0 C and outlet temperature of 108 0 C, the juice feeding was of 16,7 ml/min, with these conditions the dust easily was reconstituted, obtaining a juice with similar characteristics to the original juice. Candelas and Alanís (2003) evaluated the effects of SD operation condictions from the tomato juice as far as the humidity, the changes in licopeno concentration in dust and measured the color parameters of the rehidratated juice, finding an average of 3,172% of humidity and a value of a * (redder) of 8,737 to a
FSB1-2004 Food Science and Biotechnology in Developing Countries temperature of air inlet of 180 0 C and 100% of maltodextrin DE 110. In dust products the humidity content is important since to smaller humidity the time of shelf life is greater, which reduces costs and facilitates the transportation. IAbout this, is desirable that a dust food has a smaller humidity content of 10%. Hogan, et al. (2001) obtained an microencapsulation from oil of soy protecting it with sodium caseinate as encapsulating agent, presenting a humidity rank of the 1,5-4%, these same authors found a humidity of 1- 3% in emulsions that contained soy oil emulsiona and flour proteins concentrated as encapsulating agent. It has been observed that in dusts with high content in fats and oils the time of the re-dispersion of emulsions with oil of soy using gum arabic as encapsulating agent the time was of 0,5 to 24h. The particles must have a size between 1-2 µm so that they are quickly rehidratated in water (McNamee et al. 1998). The nutritional dust products elaborated from fruits and vegetables with good nutritious properties and of rehidratation are of interest in the nutritional industry, reason why the objective of the present work was to establish the effect of SD conditions from the juice of barley for the obtaining of a microencapsulation dust and for determining its nutritional and of rehidratation properties. MATERIALS AND METHODS The barley juice was obtaining from an organic culture, in Durango, Mexico, the plant was harvested a height of 40cm (SEP, 1984). The juice of barley was caracterizate for the proximal chemical composition following the next techniques: Humidity: It was determined using Ohaus balance a humidity, model MB200.· Measures of color L *, a * and b *: they were determined by means of a colorimeter Hunter Lab MiniScan, model Ms-4,500 L. 2, Formato ¼ P65/100.· Soluble solids: They were determined using of a refractometer Bausch & Lomb, A60 model.· Ashes: It was carried out by method 938,08 (AOAC, 1990).· Proteins: The Microkjdahl technique was used, using factor 5,83 for barley grains, oats and rye, for the protein nitrogen conversion.· Total sugars: The Fenol Sulfuric method was used, Dubois modified by Vicencio, (1984). The curved type was prepared with saccharose (0-100µg/ml).· Minerals (Na, K, Mg, Ca and Fe): The technique indicated in the NMX-AA-51-1981 Norm the espectrofotometric Method of Atomic Absorption (Perkin Elmer, 1984) and Methods Standard, (1995) was used.· pH: 520A was moderate with a potentiometer ORION model. Drying by Aspersion The necessary juice for the drying process was obtained from the expression of barley leaves which the root was eliminated to them, later were washed with a chlorine solution of 1% and water. An extractor was used semi-industrialist Supermatic with capacity for 7kg. The juice obtained was add with maltodextrin DE 10 as encapsulating agent to concentrations of 1, 3 and 5% b.h. The dehydration of the juice was carried out in a dryer by aspersion Apex Mark, of scale plants pilot with rotatory spray (Apex Construction, LTD). An experimental design of blocks at random with factorial adjustment (3) 3 with three replications was used. The independent treatments and variables were: inlet temperature (120, 140 and 160 0 C), flow of feeding (9, 11 and 13ml/min) and maltodextrin concentration (1, 3 and 5% b.h). The outlet temperature were 70-80 0 C and the air pressure was of 4 Kps/cm 2 . The dependent variables evaluated were: humidity, insolubility and dispersability index and time of humidification. The data were analyzed in program STATISTICA (1991), by means of an analysis MANOVA and a test of Tukey. Barley powder characterization The microencapsulate powder was characterized following the next determinations: humidity content, color, proteins, sugars, minerals (Ca, Mg, Na, K, Fe), according to the described techniques previously. In addition the powder rehydratation properties were determined, as they are: humidification time, insolubility and dispersability index. These determinations were made according to the indicated techniques in the manual of the British Standar Methods (1988). RESULTS AND DISCUSSIONS Characterization of the juice of barley
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The Latin Square was selected like
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Page 55 and 56: Viscosity [Pa.s] 10 Yoghurt η e =
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