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Journal of Chemistry
Volume 2014 (2014), Article ID 915941, 10 pages
Research Article

Optimization of Agave tequilana Weber var. Azul Juice Spray Drying Process

1Departamento de Estudios de Postgrado e Investigación (DEPI), Instituto Tecnológico de Tlajomulco, Km 10 Carr, San Miguel Cuyutlan, CP 45640, Tlajomulco de Zúñiga, JAL, Mexico
2DEPI, Instituto Tecnológico de Orizaba, Avenida Oriente 9 No. 852, Colonia Emiliano Zapata, CP 94320, Orizaba, VER, Mexico
3DEPI, Instituto Tecnológico de Tepic, Avenida Tecnológico No. 2595, Colonia Lagos del Country, CP 63175, Tepic, NAY, Mexico

Received 21 August 2013; Revised 15 November 2013; Accepted 15 November 2013; Published 29 January 2014

Academic Editor: Souhail Besbes

Copyright © 2014 Alejandra Chávez-Rodríguez et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


In this work, the response surface methodology was employed to optimize the microencapsulation of Agave tequilana Weber var. azul juice with whey protein isolated using a spray drying technique. A Box-Behnken design was used to establish optimum spray drying conditions for Agave tequilana juice. The process was optimized to obtain maximum powder yield with the best solubility time, hygroscopicity, bulk density, water activity, and reducing sugars. The independent parameters for the spray drying process were outlet temperature of 70–80°C, atomizer speed of 20000–30000 rpm, and airflow of 0.20–0.23 m3 s−1. The best spray drying condition was at outlet temperature of 80°C, atomizer speed of 20000 rpm, and air flow rate of 0.23 m3 s−1 to obtain maximum powder yield , minimum solubility time (352.8 s), maximum bulk density (560 kg m−3), minimum hygroscopicity ( s−1), and minimum (0.39). The Agave tequilana powder may be considered as an interesting source of dietary fiber used as food additive in food and nutraceutical industries.