Producción CyT
Artículo
Autoría
Francisco Garrido Makinistian
;
Paula Sette
;
GALLO, LOREANA CAROLINA
;
Bucalá, Verónica
;
Daniela Salvatori
Fecha
2019
Editorial y Lugar de Edición
ASSOC FOOD SCIENT TECHN INDIA
Revista
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ASSOC FOOD SCIENT TECHN INDIA
Resumen
Información suministrada por el agente en
SIGEVA
The aim of this work was to obtain different powders rich in bioactive compounds frommaqui berry extracts by spray drying technology. An integral study that includes theoptimization of the aqueous extraction of maqui together with the production of maquipowder is presented. A set of optimal operating conditions for the aqueous extractionwere found using an experimental Box-Behnken design with three factors: solvent/fruitratio (2:1, 3.5:1 and 5:1), extraction temperature (25, 50 and 75 °C) a...
The aim of this work was to obtain different powders rich in bioactive compounds frommaqui berry extracts by spray drying technology. An integral study that includes theoptimization of the aqueous extraction of maqui together with the production of maquipowder is presented. A set of optimal operating conditions for the aqueous extractionwere found using an experimental Box-Behnken design with three factors: solvent/fruitratio (2:1, 3.5:1 and 5:1), extraction temperature (25, 50 and 75 °C) and extraction time(30, 75 and 120 min). The extracts were analyzed for soluble solids content (SS),monomeric anthocyanin content (ACY), total polyphenol content (TPC) and antioxidantcapacity (AC). The optimized aqueous extract (solvent/fruit ratio: 2:1; extractiontemperature: 75°C and extraction time: 75 min) was then subjected to spray-dryingprocess. The effect of different drying adjuvants (maltodextrin, colloidal silicon dioxide,arabic gum and microcrystalline cellulose) on the powder flow properties, process yield(PY), bioactive compounds content and superficial color was analyzed. The powderobtained with colloidal silicon dioxide as carrier presented the best properties: excellentflowability (α: 30.4 ± 0.7 º, CI: 8.0 ± 1.7 %), adequate moisture content value of 4.9 ±0.3 %, high PY (70 ± 1%), high ACY(1528 ± 41 mg cy-3glu/100g of powder) and TPC(3936 ± 132 mg GAE/100g of powder) and a purplish hue which would allow its use asfunctional ingredient or natural colorant in food or nutraceutical applications.
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Palabras Clave
SPRAY DRYINGMAQUI BERRYANTIOXIDANT