Artículo
Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders
Fecha de publicación:
12/2013
Editorial:
Taylor & Francis
Revista:
Drying Technology
ISSN:
0737-3937
e-ISSN:
1532-2300
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The aim of the present work was to develop two products from blackberry juice by freeze- and spray-drying with the potential use as food colorants or healthy ingredients. A characterization of the physical and functional properties of the powdered juices was done. Maltodextrin or a mixture of trehalose and maltodextrin were assessed as carrier matrices. Freeze-dried maltodextrin-containing powders presented the best retention of bioactive compounds and antiradical activity; however, they showed a narrow relative humidity range for storage in the glassy state. Spray-dried powders showed better physical properties, bearing higher glass transition temperature and lower molecular mobility than freeze-dried formulations.
Palabras clave:
Bioactive Compounds
,
Blackberry
,
Freeze Drying
,
Glass Transition
,
Spray Drying
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Articulos(PROBIEN)
Articulos de INST. DE INVESTIGACION Y DES. EN ING. DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Articulos de INST. DE INVESTIGACION Y DES. EN ING. DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Franceschinis, Lorena Edith; Salvatori, Daniela Marisol; Sosa, Natalia; Schebor, Carolina Claudia; Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders; Taylor & Francis; Drying Technology; 32; 2; 12-2013; 197-207
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