Optimum conditions for passion fruit (Passiflora edulis) encapsulation juice through co-crystallization

Determinación de las condiciones óptimas de encapsulamiento por co-cristalización de jugo de maracuyá (Passiflora edulis)

Optimum conditions for passion fruit (Passiflora edulis) juice encapsulation through co-crystallization with sucrose considering pH and juice percentage were evaluated. Concentrated juice pH was adjusted to 3.5, 4.5 and 5.5 and juice percentages of 10, 15 and 20%w/w were added. A batch reactor with 300 g of sucrose syrup and 70 ºBrix was used as initial quantities. Variables were optimized using Response Surfaces (RMS) and STATISTICA 5.0. Variable evaluated were response humidity of the final product (w/w), apparent density (g cm^-3), solubility time (s), co-crystallization time (¹s), rest angle and vitamin C degradation. The results showed that optimums conditions for the encapsulation through cocrystallization of passion fruit juice were pH 4.5 and 15% w/w juice percentage added.

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