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Rheological and physicochemical stability of hydrolyzed jackfruit juice (Artocarpus heterophyllus L.) processed by spray drying

  • Adriana Navarrete-Solis
  • Nicolas Hengl
  • Juan Arturo Ragazzo-Sánchez
  • Stéphane Baup
  • Montserrat Calderón-Santoyo
  • Frédéric Pignon
  • Ulises Miguel López-García
  • Rosa Isela Ortiz-BasurtoEmail author
Original Article
  • 5 Downloads

Abstract

Spray drying represents a viable alternative for the stabilization of juice and extract of a great diversity of plant in tropical zones, such as jackfruit from Nayarit, Mexico. The jackfruit powder allows physicochemical and microbiological stability for storage, transportation, and marketing. In addition, this allows expansion of consumption and use of these exotic tropical fruits. The aim of this work was to find the best enzymatic hydrolysis and spray drying treatment for obtaining jackfruit pulp and juice in powder without affecting its rheological and physicochemical properties. Jackfruit pulp was treated with three commercial enzymes and their mixtures, and the best treatment was then optimized by Response Surface Methodology. The jackfruit pulp and the hydrolyzed juice were spray dried using maltodextrin as a carrier agent. The best hydrolysis was obtained with Celluzyme® and Pectinex Ultra Pulp® and the optimal conditions were 1% of enzyme concentration, during 3 h at 37 °C (p = 0.92), that leads reducing sugar of 78.50 ± 1.93 mg mL−1 and viscosity of 7.94 ± 0.82 cps (94.7% reduction). The enzyme concentration is a direct function of reducing sugars content, while incubation time is an inverse function of viscosity. The spray drying treatment with the highest yield (74%) without affecting rheological and physicochemical properties compared to the fresh hydrolyzed juice was the treatment with 50% (TSS/weight) maltodextrin.

Keywords

Jackfruit Spray drying Rheological behavior Hydrolyzed fruit juice Maltodextrin 

Notes

Acknowledgements

Authors thank CONACYT-Mexico for student grant number 339958, Biotecsa-Novozym® for the enzymes used in this work and “Frutos Tropicales de la Bahía S.P.R. DE R.L.” from Compostela Nayarit, México for providing jackfruits.

Compliance with ethical standards

Conflict of interest

The authors declare that there is no conflict of interests.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Adriana Navarrete-Solis
    • 1
    • 2
  • Nicolas Hengl
    • 2
  • Juan Arturo Ragazzo-Sánchez
    • 1
  • Stéphane Baup
    • 2
  • Montserrat Calderón-Santoyo
    • 1
  • Frédéric Pignon
    • 2
  • Ulises Miguel López-García
    • 1
  • Rosa Isela Ortiz-Basurto
    • 1
    Email author
  1. 1.TecNM-Instituto Tecnológico de TepicLaboratorio Integral de Investigación en AlimentosTepicMexico
  2. 2.Université Grenoble Alpes, CNRSGrenoble INP Institute of Engineering LRPGrenobleFrance

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