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<p>This study evaluated the stability of <i>Passiflora edulis</i> juice powders microencapsulated with blue agave inulin and whey protein isolate (WPI, 1%) over six months using benchtop <sup>1</sup>H NMR and FTIR. Four encapsulant-to-juice solids ratios were spray-dried at 180/80°C (inlet/outlet temperature): F1 (3:1), F2 (2.5:1), F3 (2:1), and F4 (1:1). Powders were analyzed for yield, moisture content, hygroscopicity, microbiological quality, and physicochemical properties, upon reconstitution (soluble solids, pH, color, and TLC). Powder yields ranged from 55 to 59%. F4 showed the highest moisture content (5.37%), whereas F1 exhibited the highest pH (3.33) and soluble solids (50.80 °Brix), and the lowest color deviation from fresh juice (ΔE = 8.58 ± 1.17). F1 and F2 were the most hygroscopic; however, F1 maintained flowability due to its superior protective matrix, whereas F4 collapsed at 3 months. FTIR spectra revealed no significant decrease in encapsulated material due to vibrational band overlapping, while NMR showed a progressive loss of organic acids in juice during storage. Formulations with higher encapsulant proportions, particularly F1, exhibited superior physicochemical properties, enhanced stability, and preserved over 70% of organic acids of juice. These findings highlight the potential of inulin-WPI as encapsulating agents and the utility of benchtop NMR for complex food matrix monitoring.</p> Graphical abstract <p></p>

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Spray-dried passion fruit juice encapsulated with blue agave inulin and whey protein isolate: physicochemical properties and molecular stability evaluated by FTIR and benchtop NMR

  • 期刊论文

  • 发表日期：

    2026年7月31日

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  • Jorge Alejandro Santiago-Urbina,
  • Daniel Pedro Díaz-Martínez,
  • Margarita Ávila-Romero,
  • Francisco Castellanos-León,
  • Hugo Vázquez-Lima,
  • Delia Soto-Castro

摘要

This study evaluated the stability of Passiflora edulis juice powders microencapsulated with blue agave inulin and whey protein isolate (WPI, 1%) over six months using benchtop 1H NMR and FTIR. Four encapsulant-to-juice solids ratios were spray-dried at 180/80°C (inlet/outlet temperature): F1 (3:1), F2 (2.5:1), F3 (2:1), and F4 (1:1). Powders were analyzed for yield, moisture content, hygroscopicity, microbiological quality, and physicochemical properties, upon reconstitution (soluble solids, pH, color, and TLC). Powder yields ranged from 55 to 59%. F4 showed the highest moisture content (5.37%), whereas F1 exhibited the highest pH (3.33) and soluble solids (50.80 °Brix), and the lowest color deviation from fresh juice (ΔE = 8.58 ± 1.17). F1 and F2 were the most hygroscopic; however, F1 maintained flowability due to its superior protective matrix, whereas F4 collapsed at 3 months. FTIR spectra revealed no significant decrease in encapsulated material due to vibrational band overlapping, while NMR showed a progressive loss of organic acids in juice during storage. Formulations with higher encapsulant proportions, particularly F1, exhibited superior physicochemical properties, enhanced stability, and preserved over 70% of organic acids of juice. These findings highlight the potential of inulin-WPI as encapsulating agents and the utility of benchtop NMR for complex food matrix monitoring.

Graphical abstract