Physical and functional properties of roselle (Hibiscus sabdariffa L.) extract spray dried with maltodextrin-gum arabic mixtures

ARCHAINA, DIEGO; VASILE, FRANCO; JIMÉNEZ-GUZMÁN, JAIME; ALAMILLA-BELTRÁN, LILIANA; SCHEBOR, CAROLINA

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2019 vol. 43

0145-8892

Hibiscus sabdariffa L. calyces are a source of phenolic compounds which provide high antioxidant activity. The aim of this work was to improve the stability of roselle extracts by spray-drying using combinations of maltodextrin (MD) and gum arabic (GA) as carrier agents, preserving the antioxidant compounds. MD:GA matrices resulted in a very good option to produce roselle powders with excellent physical properties: low moisture content (