Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders
The aim of the present work was to develop two products from blackberry juice by freeze and spray drying with potential use as food colorants or healthy ingredients. A characterization of the physical and functional properties of the powdered juices was done. Maltodextrin or a mixture of trehalose a...
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2014
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v32_n2_p197_Franceschinis http://hdl.handle.net/20.500.12110/paper_07373937_v32_n2_p197_Franceschinis |
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paper:paper_07373937_v32_n2_p197_Franceschinis2023-06-08T15:44:17Z Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders Bioactive compounds Blackberry Freeze drying Glass transition Spray drying Antiradical activities Bioactive compounds Blackberry Freeze drying Freeze-dried formulations Functional properties Relative humidity range Spray-dried powders Glass Glass transition Polysaccharides Spray drying Powders The aim of the present work was to develop two products from blackberry juice by freeze and spray drying with potential use as food colorants or healthy ingredients. A characterization of the physical and functional properties of the powdered juices was done. Maltodextrin or a mixture of trehalose and maltodextrin were assessed as carrier matrices. Freeze-dried, maltodextrin-containing powders presented the best retention of bioactive compounds and antiradical activity; however, they showed a narrow relative humidity range for storage in the glassy state. Spray-dried powders showed better physical properties, bearing higher glass transition temperature and lower molecular mobility than freeze-dried formulations. © 2014 Copyright Taylor and Francis Group, LLC. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v32_n2_p197_Franceschinis http://hdl.handle.net/20.500.12110/paper_07373937_v32_n2_p197_Franceschinis |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Bioactive compounds Blackberry Freeze drying Glass transition Spray drying Antiradical activities Bioactive compounds Blackberry Freeze drying Freeze-dried formulations Functional properties Relative humidity range Spray-dried powders Glass Glass transition Polysaccharides Spray drying Powders |
| spellingShingle |
Bioactive compounds Blackberry Freeze drying Glass transition Spray drying Antiradical activities Bioactive compounds Blackberry Freeze drying Freeze-dried formulations Functional properties Relative humidity range Spray-dried powders Glass Glass transition Polysaccharides Spray drying Powders Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders |
| topic_facet |
Bioactive compounds Blackberry Freeze drying Glass transition Spray drying Antiradical activities Bioactive compounds Blackberry Freeze drying Freeze-dried formulations Functional properties Relative humidity range Spray-dried powders Glass Glass transition Polysaccharides Spray drying Powders |
| description |
The aim of the present work was to develop two products from blackberry juice by freeze and spray drying with potential use as food colorants or healthy ingredients. A characterization of the physical and functional properties of the powdered juices was done. Maltodextrin or a mixture of trehalose and maltodextrin were assessed as carrier matrices. Freeze-dried, maltodextrin-containing powders presented the best retention of bioactive compounds and antiradical activity; however, they showed a narrow relative humidity range for storage in the glassy state. Spray-dried powders showed better physical properties, bearing higher glass transition temperature and lower molecular mobility than freeze-dried formulations. © 2014 Copyright Taylor and Francis Group, LLC. |
| title |
Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders |
| title_short |
Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders |
| title_full |
Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders |
| title_fullStr |
Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders |
| title_full_unstemmed |
Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders |
| title_sort |
physical and functional properties of blackberry freeze- and spray-dried powders |
| publishDate |
2014 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v32_n2_p197_Franceschinis http://hdl.handle.net/20.500.12110/paper_07373937_v32_n2_p197_Franceschinis |
| _version_ |
1768542793138962432 |