期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 48, 期 11, 页码 2283-2291出版社
WILEY
DOI: 10.1111/ijfs.12215
关键词
Anthocyanins; antioxidant activity; dehydration; yogurt
资金
- Instituto Politecnico Nacional [SIP 20110348, 20110775]
- Universidad Autonoma Metropolitana
- Consejo Nacional de Ciencia y Tecnologia, Mexico
To evaluate the use of lixiviate roselle calyxes as an alternative source of bioactive compounds, they were subjected to dehydration in a vibrofluidised bed dryer after which some chemical parameters such as the retention of monomeric anthocyanins (MA), phenolic compounds, polymeric colour and antioxidant activity were determined. Drying curves showed both a constant drying period and a decreasing falling rate period. The different drying conditions showed significant differences in the chemical parameters. Using the dry residue with the best bioactive compounds content, it was possible to develop a dairy beverage (yogurt). The results confirmed that lixiviated roselle calyxes could be a competitive alternative for traditional products, such as grapes or bilberries, in terms on their antioxidant activity and stability when it is added as a source of bioactive compounds.
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