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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Detalles Bibliográficos
Autores principales:	Franceschinis, L., Salvatori, D.M., Sosa, N., Schebor, C.
Formato:	JOUR
Materias:	Bioactive compounds Blackberry Freeze drying Glass transition Spray drying Antiradical activities Freeze-dried formulations Functional properties Relative humidity range Spray-dried powders Glass Polysaccharides Powders
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_07373937_v32_n2_p197_Franceschinis
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_07373937_v32_n2_p197_Franceschinis2023-10-03T15:37:55Z Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders Franceschinis, L. Salvatori, D.M. Sosa, N. Schebor, C. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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 Franceschinis, L. Salvatori, D.M. Sosa, N. Schebor, C. 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.
format	JOUR
author	Franceschinis, L. Salvatori, D.M. Sosa, N. Schebor, C.
author_facet	Franceschinis, L. Salvatori, D.M. Sosa, N. Schebor, C.
author_sort	Franceschinis, L.
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
url	http://hdl.handle.net/20.500.12110/paper_07373937_v32_n2_p197_Franceschinis
work_keys_str_mv	AT franceschinisl physicalandfunctionalpropertiesofblackberryfreezeandspraydriedpowders AT salvatoridm physicalandfunctionalpropertiesofblackberryfreezeandspraydriedpowders AT sosan physicalandfunctionalpropertiesofblackberryfreezeandspraydriedpowders AT scheborc physicalandfunctionalpropertiesofblackberryfreezeandspraydriedpowders
_version_	1807318402332622848

Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders

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