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

Autores
Orjuela Palacio, Juliana Marcela; Lanari Vila, Maria Cecilia
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: 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 contents make 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 BC/YM/maltodextrin/sugar powder at 10/20/40°C 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 ≤0.1kg 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).
Fil: Orjuela Palacio, Juliana Marcela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Anthocyanins
Ascorbic Acid
Black Currant
Color
Sorption Properties
Yerba Mate
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:11336/57346
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57346
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinksOrjuela Palacio, Juliana MarcelaLanari Vila, Maria CeciliaAnthocyaninsAscorbic AcidBlack CurrantColorSorption PropertiesYerba Matehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BACKGROUND: 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 contents make 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 BC/YM/maltodextrin/sugar powder at 10/20/40°C 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 ≤0.1kg 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).Fil: Orjuela Palacio, Juliana Marcela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaIOS Press2016-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57346Orjuela Palacio, Juliana Marcela; Lanari Vila, Maria Cecilia; The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks; IOS Press; Journal of Berry Research; 6; 3; 9-2016; 303-3191878-50931878-5123CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3233/JBR-160131info:eu-repo/semantics/altIdentifier/url/https://content.iospress.com/articles/journal-of-berry-research/jbr131info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:35:31Zoai:ri.conicet.gov.ar:11336/57346instacron: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:34982025-10-15 14:35:31.541CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
title The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
spellingShingle The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
Orjuela Palacio, Juliana Marcela
Anthocyanins
Ascorbic Acid
Black Currant
Color
Sorption Properties
Yerba Mate
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 The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks
dc.creator.none.fl_str_mv Orjuela Palacio, Juliana Marcela
Lanari Vila, Maria Cecilia
author Orjuela Palacio, Juliana Marcela
author_facet Orjuela Palacio, Juliana Marcela
Lanari Vila, Maria Cecilia
author_role author
author2 Lanari Vila, Maria Cecilia
author2_role author
dc.subject.none.fl_str_mv Anthocyanins
Ascorbic Acid
Black Currant
Color
Sorption Properties
Yerba Mate
topic Anthocyanins
Ascorbic Acid
Black Currant
Color
Sorption Properties
Yerba Mate
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: 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 contents make 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 BC/YM/maltodextrin/sugar powder at 10/20/40°C 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 ≤0.1kg 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).
Fil: Orjuela Palacio, Juliana Marcela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Lanari Vila, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description BACKGROUND: 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 contents make 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 BC/YM/maltodextrin/sugar powder at 10/20/40°C 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 ≤0.1kg 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).
publishDate 2016
dc.date.none.fl_str_mv 2016-09
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/11336/57346
Orjuela Palacio, Juliana Marcela; Lanari Vila, Maria Cecilia; The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks; IOS Press; Journal of Berry Research; 6; 3; 9-2016; 303-319
1878-5093
1878-5123
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57346
identifier_str_mv Orjuela Palacio, Juliana Marcela; Lanari Vila, Maria Cecilia; The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks; IOS Press; Journal of Berry Research; 6; 3; 9-2016; 303-319
1878-5093
1878-5123
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3233/JBR-160131
info:eu-repo/semantics/altIdentifier/url/https://content.iospress.com/articles/journal-of-berry-research/jbr131
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
dc.publisher.none.fl_str_mv IOS Press
publisher.none.fl_str_mv IOS Press
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
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score 13.22299

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