NDLI: Incorporation of Microcapsules in Pineapple Intercellular Tissue Using Osmotic Dehydration and Microencapsulation Method

Content Provider	Springer Nature Link
Author	Salazar López, Erika I. Jiménez, Maribel Salazar, Ricardo Azuara, Ebner
Copyright Year	2015
Abstract	The objective of this study was to analyze the simultaneous application of microencapsulation (ME) and osmotic dehydration (OD) in the development of an innovative process to incorporate microcapsules into the intercellular spaces of pineapple tissue. Osmo-dehydrated pineapple impregnated with microcapsules (OPIM) was obtained when fresh pineapple rings were osmo-dehydrated in emulsions (600 g solids kg$^{−1}$ emulsion) prepared with 40 % water, 45 % sugar, 12 % gum Arabic, and 3 % piquin pepper oleoresin (EP). Emulsion EP produced OPIM rings with 8 g oil kg$^{−1}$ fruit. The β-carotene content of OPIM samples increased 28 % in relation to fresh fruit. In addition, OPIM rings showed an acceptable color and rehydration capacity. They were also evaluated for organoleptic acceptability, finding out that rehydrated OPIM samples did not present significant difference (p < 0.05) with regard to fresh fruit on a nine-point Hedonic scale. Scanning electron microscope (SEM) images revealed the presence of microcapsules of 1–5 μm into OPIM tissue. Based on these results, this technique can also be implemented in other fruit and vegetables. Its versatility opens a new method to design healthy products combining flavors and functional substances in an intelligent and creative way.
Starting Page	1699
Ending Page	1706
Page Count	8
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	8
Issue Number	8
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2015-04-28
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Piquin pepper oleoresin Osmotic dehydration Microencapsulation Impregnation Functional foods Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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