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

Autores
Franceschinis, Lorena Edith; Salvatori, Daniela Marisol; Sosa, Natalia; Schebor, Carolina Claudia
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present work was to develop two products from blackberry juice by freeze- and spray-drying with the 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.
Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; Argentina
Fil: Sosa, Natalia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Bioactive Compounds
Blackberry
Freeze Drying
Glass Transition
Spray Drying
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/11658
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physical and Functional Properties of Blackberry Freeze- and Spray-Dried PowdersFranceschinis, Lorena EdithSalvatori, Daniela MarisolSosa, NataliaSchebor, Carolina ClaudiaBioactive CompoundsBlackberryFreeze DryingGlass TransitionSpray Dryinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of the present work was to develop two products from blackberry juice by freeze- and spray-drying with the 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.Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; ArgentinaFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; ArgentinaFil: Sosa, Natalia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaTaylor & Francis2013-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/11658Franceschinis, Lorena Edith; Salvatori, Daniela Marisol; Sosa, Natalia; Schebor, Carolina Claudia; Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders; Taylor & Francis; Drying Technology; 32; 2; 12-2013; 197-2070737-39371532-2300enginfo:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/07373937.2013.814664info:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2013.814664info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:42Zoai:ri.conicet.gov.ar:11336/11658instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:57:42.673CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders
title Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders
spellingShingle Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders
Franceschinis, Lorena Edith
Bioactive Compounds
Blackberry
Freeze Drying
Glass Transition
Spray Drying
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
dc.creator.none.fl_str_mv Franceschinis, Lorena Edith
Salvatori, Daniela Marisol
Sosa, Natalia
Schebor, Carolina Claudia
author Franceschinis, Lorena Edith
author_facet Franceschinis, Lorena Edith
Salvatori, Daniela Marisol
Sosa, Natalia
Schebor, Carolina Claudia
author_role author
author2 Salvatori, Daniela Marisol
Sosa, Natalia
Schebor, Carolina Claudia
author2_role author
author
author
dc.subject.none.fl_str_mv Bioactive Compounds
Blackberry
Freeze Drying
Glass Transition
Spray Drying
topic Bioactive Compounds
Blackberry
Freeze Drying
Glass Transition
Spray Drying
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of the present work was to develop two products from blackberry juice by freeze- and spray-drying with the 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.
Fil: Franceschinis, Lorena Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; Argentina
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue; Argentina
Fil: Sosa, Natalia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aim of the present work was to develop two products from blackberry juice by freeze- and spray-drying with the 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/11658
Franceschinis, Lorena Edith; Salvatori, Daniela Marisol; Sosa, Natalia; Schebor, Carolina Claudia; Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders; Taylor & Francis; Drying Technology; 32; 2; 12-2013; 197-207
0737-3937
1532-2300
url http://hdl.handle.net/11336/11658
identifier_str_mv Franceschinis, Lorena Edith; Salvatori, Daniela Marisol; Sosa, Natalia; Schebor, Carolina Claudia; Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders; Taylor & Francis; Drying Technology; 32; 2; 12-2013; 197-207
0737-3937
1532-2300
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/07373937.2013.814664
info:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2013.814664
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269477896454144
score 13.13397

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