Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
| Autor: | Virginia Sánchez, Fabricio N. Molinari, Rosa Baeza, Paula López, Jorge Chirife, Gabriel Salierno |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
BAYA DEL SAUCO Chemistry General Chemical Engineering medicine.medical_treatment Pulp (paper) food and beverages Berry engineering.material Redox Antioxidants Industrial and Manufacturing Engineering Anthocyanins TRANSICION VITREA Freeze Drying Food Storage Sambucus CIANIDIN-3-GUCOSIDO Fruit medicine engineering COLOR ANTOCIANINAS Food science Food Science |
| Zdroj: | Food Science and Technology International, 2020 Repositorio Institucional (UCA) Pontificia Universidad Católica Argentina instacron:UCA |
| ISSN: | 1532-1738 1082-0132 |
| DOI: | 10.1177/1082013220937867 |
| Popis: | Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina Sanchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina Fil: Salierno, Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas ; Argentina Fil: Salierno, Gabriel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina Fil: Molinari, Fabricio. Instituto Nacional de Tecnología Industrial. Materiales Avanzados; Argentina Fil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina Fil: López, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: López, Paula. Instituto de Química y Metabolismo del Fármaco; Argentina Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina Abstract Berry fruits are well recognized for health-promoting constituents due to their properties of free radical scavengers which confer antioxidant activity against cellular oxidation reactions. Elderberry fruit contains one of the highest levels of anthocyanins. The objective of this work was to evaluate the storage stability of total monomeric anthocyanins, cyanidin-3-glucoside (one of two major anthocyanins in elderberry), and color parameters in freeze-dried elderberry encapsulated with a low proportion of different carriers (Maltodextrin, CapsulTM, Promitor TM, and k-carrageenan). Encapsulated samples were stored at two different water activities (aw) 0.10–0.20 and 0.43 at 38 C for 90 days and evaluated for the content of monomeric anthocyanins, cyanidin-3-glucoside, color parameters, and physical characteristics. Freeze-dried powders remained freeflowing during storage at 38 C with aw 0.12–0.20, but agglomeration occurred at aw ¼ 0.43. Total anthocyanins and color parameter a* (redness) remained unchanged during storage at the lower aw. Glass transition temperatures (Tg) were determined and mostly correlated with observed physical phenomena. The powders had a very high total monomeric anthocyanin contents as high as 13 mg/g (cyanidin-3-glucoside). The addition of encapsulants in low proportions allowed the researchers to obtain elderberry powders with a very high concentration of total monomeric anthocyanins. aw plays a key role in all stability parameters studied. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|