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Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents

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Abstract

In this work, a comparative study between spray drying (SD) of fresh egg by either maltodextrin (MD) or nopal-mucilage (MN) as stabilizing vectors was made. The powders obtained were characterized for drying performance, moisture content, chemical proximate analysis, thermal analysis (TGA), chemical composition (FTIR), microscopy (SEM) and rheology (viscoelasticity and steady state simple shear viscosity). Infrared analysis showed that MN has the effect of a thickening agent rather than an encapsulating one. Results indicated that SD egg with MN produced a high thermal and mechanical stable product and rendered the highest drying performance, producing a more uniform and defined sphere-shaped morphology in comparison to egg SD either alone and with MD.

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Abbreviations

aw :

Water activity

SD:

Spray drying

MD:

Maltodextrin, MD10

MN:

Nopal (Opuntia ficus-indica) mucilage

Hv:

Egg

RS:

Drying performance

Hv-SD:

Spray-dried egg powders

60Hv-40MD:

SD-eggs with maltodextrins (relation 40/60)

60Hv-40MN:

SD-egg with nopal mucilage (relation 40/60)

TGA:

Thermogravimetric analysis

FTIR:

Fourier transform infrared spectroscopy

SEM:

Scanning electron microscopy

G′:

Elastic modulus

G″:

Viscous modulus

ω:

Frequency

η:

Viscosity

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Authors and Affiliations

  1. Facultad de Química, Universidad Nacional Autónoma de México, 04510, Mexico City, Mexico

    L. Medina-Torres & M. J. Bernad Bernad

  2. Facultad de Estudios Superiores-Zaragoza, Universidad Nacional Autónoma de México, Batalla 5 de mayo S/N, Ejército de Oriente, Iztapalapa, 09230, Ciudad de México, Mexico

    F. Calderas & E. E. Herrera-Valencia

  3. Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango (UJED), Avenida veterinaria, s/n, Circuito Universitario, C.P. 34120, Durango, Dgo., Mexico

    D. M. Nuñez Ramírez

  4. Instituto de Investigaciones en Materiales, Universidad Nacional Autónoma de México, 04510, Mexico City, Mexico

    O. Manero

Authors
  1. L. Medina-Torres
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  2. F. Calderas
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  3. D. M. Nuñez Ramírez
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  4. E. E. Herrera-Valencia
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  5. M. J. Bernad Bernad
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  6. O. Manero
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Correspondence to L. Medina-Torres.

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Medina-Torres, L., Calderas, F., Nuñez Ramírez, D.M. et al. Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents. J Food Sci Technol 54, 4427–4435 (2017). https://doi.org/10.1007/s13197-017-2919-7

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  • DOI: https://doi.org/10.1007/s13197-017-2919-7

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