期刊
DRYING TECHNOLOGY
卷 32, 期 2, 页码 197-207出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2013.814664
关键词
Bioactive compounds; Blackberry; Freeze drying; Glass transition; Spray drying
资金
- ANPCyT
- CONICET
- Universidad de Buenos Aires
- Universidad Nacional del Comahue
The aim of the present work was to develop two products from blackberry juice by freeze and spray drying with 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.
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