INVESTIGADORES
ARCHAINA Diego Alberto
artículos
Título:
Physical and functional properties of roselle (Hibiscus sabdariffa L.) extract spray-dried with maltodextrin-gum arabic mixtures
Autor/es:
DIEGO ARCHAINA; FRANCO VASILE; JAIME JIMÉNEZ-GUZMÁN; LILIANA ALAMILLA-BELTRÁN; CAROLINA SCHEBOR
Revista:
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2019
ISSN:
0145-8892
Resumen:
ESTE ARTÍCULO CIENTÍFICO SE ENCUENTRA EN REVISIÓNHibiscus sabdariffa L. calyces are a source of phenolic compounds which provide high antioxidant activity. The aim of this work was to improve the biological stability of antioxidant compounds from roselle extracts by spray-drying using combinations of maltodextrin (MD) and gum arabic (GA) as carrier agents (MD:GA= 95:5; 85:15; 70:30). Powders´ physical and functional properties were evaluated, also the antioxidant activity was assessed after in vitro digestion of the reconstituted powders. MD:GA matrices resulted in a very good option to produce roselle powders with excellent physical properties: low moisture content and water activity; high glass transition temperature, and very high solubility. The powders showed low cohesiveness (HR
