期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 9, 期 12, 页码 2046-2058出版社
SPRINGER
DOI: 10.1007/s11947-016-1792-0
关键词
Polyphenols; Spray drying; Grape marc; Maltodextrin; Whey protein; Pea protein
资金
- Marie Curie Industry-Academia Partnerships and Pathways [FP7-PEOPLE-2013-IAPP-612208]
- Ministerio de Economia y Competitividad
- Universidad de Valladolid [JCI-2012-14992]
- Fundacao para a Ciencia e Tecnologia/Ministerio da Educacao e Ciencia [UID/Multi/04462/2013]
- FEDER
The efficiency of maltodextrin, whey protein isolate, and pea protein isolate to formulate a polyphenol-enriched grape marc extract by spray drying has been compared. Different inlet (120-140 A degrees C ) and outlet (81-89 A degrees C ) temperatures have been evaluated, as well as the amount of carrier expressed as carrier/extract ratio (0.1:1-1:1). The particles obtained were characterized in terms of their chemical composition, morphology, cytotoxicity, and cellular antioxidant activity. Outlet temperature was observed to have a higher influence on the particles than inlet temperature. A 22 % loss in total phenolic content was observed when the extract was spray dried without any carrier material, whereas the addition of the lowest amount of carrier lowered this value (< 12 %). While all the carriers tested showed high phenolic retention results, whey and pea protein outperformed maltodextrin in terms of total phenolic and anthocyanin content; in particular, the particles obtained with the lowest carrier/extract ratio presented the highest phenolic and anthocyanin concentrations per gram of product while maintaining a high phenolic recovery (> 87 %). Whey protein showed an enhancement of the chemical and cellular antioxidant activity per unit mass of gallic acid equivalent when compared to the other carriers.
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