Storage stability of freeze-dried arazá (Eugenia stipitata Mc Vaugh) powders. Implications of carrier type and glass transition

REYES-ALVAREZ CAMILO A; LANARI MARIA CECILIA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2020

0023-6438

Arazá, a flavorsome fruit rich in antioxidants(phenolics/carotenoids/flavonoids/ascorbic acid) may be appropriate forpreparing powdered-functional foods and beverages. Variations in wateractivity(aw) and matrix physical state (glassy/rubbery) can induceundesirable changes in dehydrated products color/ antioxidantcomposition/activity reducing shelf-life. Solving this problem requires athorough analysis of the aw/physical state effects on the arazá powderphysicochemical properties. Objectives were to: (a) analyze aw, glasstransitiontemperature (Tg) and carrier-type (maltodextrin-DE10/Arabicgum)effects on freeze-dried arazá color, antioxidantcomposition/activity; (b) Determine storage-time influence on antioxidantcontent/activity/polyphenol composition considering the best performingaw values previously determined. Critical aw values calculated from Tg/aw interrelationship overestimated the aw limit corresponding to samplescolor/antioxidant composition/activity maximum stability, therefore, Tgwas not a reliable indicator of the properties stabilities. Antioxidantcontent/activity storage behavior (20°C/ aw= 0.113 (best performing awoptimized across all properties) were satisfactorily predicted by theWeibull equation. Shelf-lives, calculated considering 90% propertiesretention as the acceptability limit, were 34 (arazá/maltodextrin) and 50(arazá/Arabic-gum) days. Polyphenolic profile included 6 phenolic acids,one coumaric acid derivative, 4 flavonoids and one ellagitannin. Using amix of maltodextrin-DE10/Arabic-gum might improve antioxidantcontent/activity stability obtained with the single carriers and extendtheir shelf-life