Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage

ALEX LÓPEZ-CÓRDOBA; LORENA DELADINO; LEIDY AGUDELO-MESA; MIRIAM MARTINO

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2014 vol. 124 p. 158 - 165

0260-8774

The interest on yerba mate has increased in the last years due to its high content of bioactive compounds related to health benefits. Antioxidant aqueous extracts of yerba mate were entrapped into a sucrose matrix by co-crystallization. The products were characterized in terms of their morphology,entrapment yield, loading capacity, water activity, moisture content, antioxidant activity, thermal behavior, solubility and hygroscopicity. It was found that the co-crystallization process led to high entrapment yield and maintained the antioxidant activity of the yerba mate extract towards DPPH radical. Also, the co-crystallized powders showed values of water activity, moisture content,hygroscopicity and flowability indicative of high stability and good handling properties. The total polyphenols content of the co-crystallized products remained almost constant along storage at 75% RH and 20 °C, however, fluctuations in their DPPH radical scavenging activity were observed.