Active food additive based on encapsulated yerba mate ( Ilex paraguariensis ) extract: effect of drying methods on the o
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ORIGINAL ARTICLE
Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise) Daniela Fenoglio1 • Daniela Soto Madrid2 • Jessica Alarco´n Moyano2 Mariana Ferrario1 • Sandra Guerrero1 • Silvia Matiacevich2
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Revised: 20 July 2020 / Accepted: 31 July 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The drying process used to obtain active food additives is critical to ensure its functionality. In this study, freeze- and spray-drying techniques were evaluated for encapsulation of extracts with antioxidant activity from yerba mate (Ilex paraguariensis), using maltodextrin (MD) as wall material. Additionally, the oxidative stability in a real food matrix (mayonnaise) was assessed. Both MD addition and drying methods affected the physical properties [moisture content, water activity (aW)] and oxidative stability. MD addition diminished moisture content and prevented polyphenol compounds from degradation. The spray-dried powders displayed the lowest moisture content
(1.6 ± 0.3% bs), the highest polyphenol content (135.4 mg GAE/g pure extract), and oxidative stability than the freeze-dried samples. The antioxidant capacity of the encapsulated powder subjected to spray-drying increased the oxidative stability of the mayonnaise (258 ± 32 min) more than the other assayed system (165 ± 5 min). Therefore, a natural spray-dried antioxidant food additive was obtained with potential use in the food industry. Keywords Yerba mate Maltodextrin Encapsulation Drying process Antioxidant additive Mayonnaise
Introduction Daniela Fenoglio and Daniela Soto Madrid: Co-First/Equal authorship. & Silvia Matiacevich [email protected] Daniela Fenoglio [email protected] Daniela Soto Madrid [email protected] Jessica Alarco´n Moyano [email protected] Mariana Ferrario [email protected] Sandra Guerrero [email protected] 1
Instituto de Tecnologı´a de Alimentos y Procesos Quı´micos (ITAPROQ-Conicet), Pabello´n de Industrias, Ciudad Universitaria, Buenos Aires, Argentina
2
Grupo de Investigacio´n Propiedades de los Alimentos (INPROAL), Departamento de Ciencia y Tecnologı´a de los Alimentos, Facultad Tecnolo´gica, Universidad de Santiago de Chile, Santiago, Chile
Yerba mate (Ilex paraguariensis, YM) is highly consumed as an infusion in various countries of South America. YM industrial processing involves blanching, drying, grinding, classification, and seasoning operations (Valerga et al. 2012). Harvested green yerba mate leaves are subjected to blanching followed by two drying stages. Aged-canchada YM corresponds to one step of the industrialization step of yerba mate production. Once dried, leaves are coarsely ground and submitted to aging (aged canchada YM leaves) for the product to acquire adequate flavor, aroma, and color (Valerga et al. 2012). There is evidence to suggest that YM is a rich source of antioxidant compounds, minerals, and vitam
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