INVESTIGADORES
FRANCESCHINIS lorena Edith
artículos
Título:
Physical and functional properties of blackberry freeze- and spray-dried powders.
Autor/es:
FRANCESCHINIS, LORENA; SALVATORI, DANIELA; SOSA NATALIA; SCHEBOR, CAROLINA
Revista:
DRYING TECHNOLOGY
Editorial:
TAYLOR & FRANCIS INC
Referencias:
Lugar: Londres; Año: 2014 vol. 32 p. 197 - 207
ISSN:
0737-3937
Resumen:
The aim of the present work was to develop two products fromblackberry juice by freeze and spray drying with potential use asfood colorants or healthy ingredients. A characterization of thephysical and functional properties of the powdered juices was done.Maltodextrin or a mixture of trehalose and maltodextrin wereassessed as carrier matrices. Freeze-dried, maltodextrin-containingpowders presented the best retention of bioactive compounds andantiradical activity; however, they showed a narrow relative humidityrange for storage in the glassy state. Spray-dried powdersshowed better physical properties, bearing higher glass transitiontemperature and lower molecular mobility than freeze-driedformulations.
