The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks

Black currant (BC) and yerba mate (YM) have high contents of polyphenolic antioxidants beneficial for health.Obtaining freeze-dried BC/YM instant drinks can be a means for providing their advantages to consumers. However, their high sugar contentsmake them very hygroscopic causing undesirable change...

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Autores principales: Orjuela Palacio, Juliana Marcela, Lanari Vila, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2016
Materias:
Ciencias Exactas
Alimentos
black currant, yerba mate, sorption properties, anthocyanins, ascorbic acid, color
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/76667
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-76667
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Alimentos
black currant, yerba mate, sorption properties, anthocyanins, ascorbic acid, color
spellingShingle Ciencias Exactas
Alimentos
black currant, yerba mate, sorption properties, anthocyanins, ascorbic acid, color
Orjuela Palacio, Juliana Marcela
Lanari Vila, María Cecilia
The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
topic_facet Ciencias Exactas
Alimentos
black currant, yerba mate, sorption properties, anthocyanins, ascorbic acid, color
description Black currant (BC) and yerba mate (YM) have high contents of polyphenolic antioxidants beneficial for health.Obtaining freeze-dried BC/YM instant drinks can be a means for providing their advantages to consumers. However, their high sugar contentsmake them very hygroscopic causing undesirable changes in color and bioactives concentration.OBJECTIVE:To solve this problem it is necessary to determine the powder´s sorption properties and the temperature/relative humidity?s(RH) influence on their color and polyphenol, ascorbic acid and anthocyanins´s concentrations. METHODS:We analyzed the sorption isotherms of freeze-dried YMI/BC/maltodextrin/sugar powder at 10/20/40ºC and compared them with those from YM/maltodextrin.RESULTS: Of all models tested (Caurie, GAB, Halsey, Oswin) GAB was the best. Monolayer moisture values (Wm)were≤0.1 kg H2O(kg d.m)-1 indicating good stability. Due to its higher sugar content, BC/YM powders were more hygroscopic and with higher exothermic isosteric sorption heat (Qst) than YM powders. Qst and differential entropy decreased exponentially with increasing moisture levels. Within the experimental conditions, isokinetic theory indicated that the whole sorption process was enthalpy controlled. Temperature and RH strongly modified BC/YM´s color and ascorbic acid and monomeric anthocyanins concentrations. At all temperatures, optimum levels of these properties required RH≤33%. To achieve maximum physicochemical quality and stability the powder?s moisture content must be≤Wm, in this case, RH dropped to 9% (10°C) and 11.3% (20°C/40°C).
format Articulo
Articulo
author Orjuela Palacio, Juliana Marcela
Lanari Vila, María Cecilia
author_facet Orjuela Palacio, Juliana Marcela
Lanari Vila, María Cecilia
author_sort Orjuela Palacio, Juliana Marcela
title The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
title_short The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
title_full The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
title_fullStr The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
title_full_unstemmed The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
title_sort impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
publishDate 2016
url http://sedici.unlp.edu.ar/handle/10915/76667
work_keys_str_mv AT orjuelapalaciojulianamarcela theimpactofmoisturesorptionpropertiesonthecolorandbioactivesconcentrationsofblackcurrantyerbamateinstantdrinks
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bdutipo_str Repositorios
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