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dc.contributor.author
Archaina, Diego Alberto  
dc.contributor.author
Vasile, Franco Emanuel  
dc.contributor.author
Jiménez-Guzmán, Jaime  
dc.contributor.author
Alamilla-Beltrán, Liliana  
dc.contributor.author
Schebor, Carolina Claudia  
dc.date.available
2021-01-27T14:06:21Z  
dc.date.issued
2019-09  
dc.identifier.citation
Archaina, Diego Alberto; Vasile, Franco Emanuel; Jiménez-Guzmán, Jaime; Alamilla-Beltrán, Liliana; Schebor, Carolina Claudia; Physical and functional properties of roselle (Hibiscus sabdariffa L.) extract spray dried with maltodextrin-gum arabic mixtures; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 43; 9; 9-2019; 1-9  
dc.identifier.issn
0145-8892  
dc.identifier.uri
http://hdl.handle.net/11336/123883  
dc.description.abstract
Hibiscus sabdariffa L. calyces are a source of phenolic compounds which provide high antioxidant activity. The aim of this work was to improve the stability of roselle extracts by spray-drying using combinations of maltodextrin (MD) and gum arabic (GA) as carrier agents, preserving the antioxidant compounds. MD:GA matrices resulted in a very good option to produce roselle powders with excellent physical properties: low moisture content (<1.7g H2O/100 g d.m.) and water activity (<0.26); high glass transition temperature (42–48°C), and very high solubility (>99%). The powders showed low cohesiveness and a very good flowability. Higher GA in the matrix improved the retention of anthocyanins (171.21 ± 0.13 mg cyn-3-glu/100 g d.m.), polyphenols (465.80 ± 0.13 mg GAE/100 g d.m.) and the antioxidant capacity (95.5 ± 0.82 mmol Trolox/kg d.m.). These powders could be applied as an instant “agua de jamaica” product, giving an easy preparation method for the consumer. The antioxidant capacity of the reconstituted roselle powders was similar to those of mango and pineapple freshly squeezed juices, suggesting that this beverage could provide a relevant functional input. Practical applications: Mexico is one of the largest consumers among Latin American countries of a refreshing infusion called “agua de jamaica” made from Hibiscus sabdariffa. The main drawback of this beverage lies in its short shelf life. In this work, we showed that spray-drying proved to be an adequate process for obtaining an alternative product that presents higher stability while retaining the functional characteristics of the original drink.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Jamaica  
dc.subject
Spray drying  
dc.subject
Glass transition  
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Arabic gum  
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Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Physical and functional properties of roselle (Hibiscus sabdariffa L.) extract spray dried with maltodextrin-gum arabic mixtures  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2021-01-18T20:58:45Z  
dc.journal.volume
43  
dc.journal.number
9  
dc.journal.pagination
1-9  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Archaina, Diego Alberto. Universidad Nacional de Entre Ríos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina  
dc.description.fil
Fil: Vasile, Franco Emanuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral; Argentina  
dc.description.fil
Fil: Jiménez-Guzmán, Jaime. INSTITUTO POLITÉCNICO NACIONAL (IPN);  
dc.description.fil
Fil: Alamilla-Beltrán, Liliana. INSTITUTO POLITÉCNICO NACIONAL (IPN);  
dc.description.fil
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina  
dc.journal.title
Journal of Food Processing and Preservation  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpp.14065