Resumen

TORRES-GALLO, Ramiro; ARTEAGA-CAVADIA, Teófilo  y  MONTES-MONTES, Everaldo. Physical Properties of Co-crystallized Products of Passion Fruit (Passiflora Edulis) Juice and Guava (Psidium Guajava l) Pulp and Their Co-Crystallization Kinetics. TecnoL. [online]. 2021, vol.24, n.52, pp.158-175.  Epub 14-Feb-2022. ISSN 0123-7799.  https://doi.org/10.22430/22565337.2113.

Co-crystallization with sucrose has been used to obtain products with better physical properties (such as solubility, wettability, hydration, and stability) and to preserve the active components present in most fruits. The objective of this study was to determine the effect of the pH and concentration of guava (Psidium guajava L) pulp and passion fruit (Passiflora edulis) juice (both referred to as fruit concentration) on the moisture, apparent density, solubility, angle of repose, hygroscopicity, and co-crystallization kinetics of co-crystallized passion fruit juice and guava pulp products. The co-crystallized products were prepared with sucrose syrup at 70 °Brix, concentrated guava pulp at 18 °Brix, and passion fruit juice at 40 °Brix. A Heidolph D-91126 HB Rotary-evaporator and a Heidolph DC1/1HO Vacuum Controller were used to concentrate the mixtures and prepare them for co-crystallization. The co-crystallization kinetics was evaluated using a TA Instrument AR 1500ex rheometer, thus determining complex viscosity over time using a temperature ramp from 80 to 15 °C at 1 Hz, descending at 6.5 °C/min. Then, the experimental data were fitted to an empirical model. Our results show that increasing the fruit concentration added in the process extends the crystallization time, increases the final moisture of the product, and decreases its solubility. The co-crystallization rate was favored by the lowest fruit concentration, and a higher crystallization rate was observed in the guava pulp than in the passion fruit juice (two co-crystallized products).

Palabras clave : Sucrose; Microencapsulation; Fruit juice; Food powders; Co-crystallization.

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