Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents

Autores
Baeza, Rosa; Sanchez, Virginia Estela; Molinari, Fabricio; Chirife, Jorge; López, Paula; Salierno, Gabriel
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Sanchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Salierno, Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas ; Argentina
Fil: Salierno, Gabriel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Molinari, Fabricio. Instituto Nacional de Tecnología Industrial. Materiales Avanzados; Argentina
Fil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: López, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: López, Paula. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract Berry fruits are well recognized for health-promoting constituents due to their properties of free radical scavengers which confer antioxidant activity against cellular oxidation reactions. Elderberry fruit contains one of the highest levels of anthocyanins. The objective of this work was to evaluate the storage stability of total monomeric anthocyanins, cyanidin-3-glucoside (one of two major anthocyanins in elderberry), and color parameters in freeze-dried elderberry encapsulated with a low proportion of different carriers (Maltodextrin, CapsulTM, Promitor TM, and k-carrageenan). Encapsulated samples were stored at two different water activities (aw) 0.10–0.20 and 0.43 at 38 C for 90 days and evaluated for the content of monomeric anthocyanins, cyanidin-3-glucoside, color parameters, and physical characteristics. Freeze-dried powders remained freeflowing during storage at 38 C with aw 0.12–0.20, but agglomeration occurred at aw ¼ 0.43. Total anthocyanins and color parameter a* (redness) remained unchanged during storage at the lower aw. Glass transition temperatures (Tg) were determined and mostly correlated with observed physical phenomena. The powders had a very high total monomeric anthocyanin contents as high as 13 mg/g (cyanidin-3-glucoside). The addition of encapsulants in low proportions allowed the researchers to obtain elderberry powders with a very high concentration of total monomeric anthocyanins. aw plays a key role in all stability parameters studied.
Fuente
Food Science and Technology International, 2020
Materia
BAYA DEL SAUCO
ANTOCIANINAS
TRANSICION VITREA
COLOR
CIANIDIN-3-GUCOSIDO
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/10918
Acceder
id RIUCA_66c7b5a2a3561a0223a09776b066cd10
oai_identifier_str oai:ucacris:123456789/10918
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agentsBaeza, RosaSanchez, Virginia EstelaMolinari, FabricioChirife, JorgeLópez, PaulaSalierno, GabrielBAYA DEL SAUCOANTOCIANINASTRANSICION VITREACOLORCIANIDIN-3-GUCOSIDOFil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaSanchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Salierno, Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas ; ArgentinaFil: Salierno, Gabriel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Molinari, Fabricio. Instituto Nacional de Tecnología Industrial. Materiales Avanzados; ArgentinaFil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: López, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: López, Paula. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaAbstract Berry fruits are well recognized for health-promoting constituents due to their properties of free radical scavengers which confer antioxidant activity against cellular oxidation reactions. Elderberry fruit contains one of the highest levels of anthocyanins. The objective of this work was to evaluate the storage stability of total monomeric anthocyanins, cyanidin-3-glucoside (one of two major anthocyanins in elderberry), and color parameters in freeze-dried elderberry encapsulated with a low proportion of different carriers (Maltodextrin, CapsulTM, Promitor TM, and k-carrageenan). Encapsulated samples were stored at two different water activities (aw) 0.10–0.20 and 0.43 at 38 C for 90 days and evaluated for the content of monomeric anthocyanins, cyanidin-3-glucoside, color parameters, and physical characteristics. Freeze-dried powders remained freeflowing during storage at 38 C with aw 0.12–0.20, but agglomeration occurred at aw ¼ 0.43. Total anthocyanins and color parameter a* (redness) remained unchanged during storage at the lower aw. Glass transition temperatures (Tg) were determined and mostly correlated with observed physical phenomena. The powders had a very high total monomeric anthocyanin contents as high as 13 mg/g (cyanidin-3-glucoside). The addition of encapsulants in low proportions allowed the researchers to obtain elderberry powders with a very high concentration of total monomeric anthocyanins. aw plays a key role in all stability parameters studied.SAGE2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/109181532-173810.1177/108201322093786732659122Baeza, R., Sanchez, V., Salierno, G., Molinari, F., Lopez, P., Chirife, J. Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents [en línea]. Food Science and Technology International. 2020. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/10918Food Science and Technology International, 2020reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:57:35Zoai:ucacris:123456789/10918instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:57:36.096Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
title Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
spellingShingle Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
Baeza, Rosa
BAYA DEL SAUCO
ANTOCIANINAS
TRANSICION VITREA
COLOR
CIANIDIN-3-GUCOSIDO
title_short Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
title_full Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
title_fullStr Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
title_full_unstemmed Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
title_sort Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
dc.creator.none.fl_str_mv Baeza, Rosa
Sanchez, Virginia Estela
Molinari, Fabricio
Chirife, Jorge
López, Paula
Salierno, Gabriel
author Baeza, Rosa
author_facet Baeza, Rosa
Sanchez, Virginia Estela
Molinari, Fabricio
Chirife, Jorge
López, Paula
Salierno, Gabriel
author_role author
author2 Sanchez, Virginia Estela
Molinari, Fabricio
Chirife, Jorge
López, Paula
Salierno, Gabriel
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BAYA DEL SAUCO
ANTOCIANINAS
TRANSICION VITREA
COLOR
CIANIDIN-3-GUCOSIDO
topic BAYA DEL SAUCO
ANTOCIANINAS
TRANSICION VITREA
COLOR
CIANIDIN-3-GUCOSIDO
dc.description.none.fl_txt_mv Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Sanchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Salierno, Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas ; Argentina
Fil: Salierno, Gabriel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Molinari, Fabricio. Instituto Nacional de Tecnología Industrial. Materiales Avanzados; Argentina
Fil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: López, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: López, Paula. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract Berry fruits are well recognized for health-promoting constituents due to their properties of free radical scavengers which confer antioxidant activity against cellular oxidation reactions. Elderberry fruit contains one of the highest levels of anthocyanins. The objective of this work was to evaluate the storage stability of total monomeric anthocyanins, cyanidin-3-glucoside (one of two major anthocyanins in elderberry), and color parameters in freeze-dried elderberry encapsulated with a low proportion of different carriers (Maltodextrin, CapsulTM, Promitor TM, and k-carrageenan). Encapsulated samples were stored at two different water activities (aw) 0.10–0.20 and 0.43 at 38 C for 90 days and evaluated for the content of monomeric anthocyanins, cyanidin-3-glucoside, color parameters, and physical characteristics. Freeze-dried powders remained freeflowing during storage at 38 C with aw 0.12–0.20, but agglomeration occurred at aw ¼ 0.43. Total anthocyanins and color parameter a* (redness) remained unchanged during storage at the lower aw. Glass transition temperatures (Tg) were determined and mostly correlated with observed physical phenomena. The powders had a very high total monomeric anthocyanin contents as high as 13 mg/g (cyanidin-3-glucoside). The addition of encapsulants in low proportions allowed the researchers to obtain elderberry powders with a very high concentration of total monomeric anthocyanins. aw plays a key role in all stability parameters studied.
description Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
publishDate 2020
dc.date.none.fl_str_mv 2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/10918
1532-1738
10.1177/1082013220937867
32659122
Baeza, R., Sanchez, V., Salierno, G., Molinari, F., Lopez, P., Chirife, J. Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents [en línea]. Food Science and Technology International. 2020. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/10918
url https://repositorio.uca.edu.ar/handle/123456789/10918
identifier_str_mv 1532-1738
10.1177/1082013220937867
32659122
Baeza, R., Sanchez, V., Salierno, G., Molinari, F., Lopez, P., Chirife, J. Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents [en línea]. Food Science and Technology International. 2020. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/10918
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv SAGE
publisher.none.fl_str_mv SAGE
dc.source.none.fl_str_mv Food Science and Technology International, 2020
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.070432

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