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, María Cecilia
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 contentsmake 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 YMI/BC/maltodextrin/sugar powder at 10/20/40ºC 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≤0.1 kg 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).
Facultad de Ciencias Exactas
Materia
Ciencias Exactas
Alimentos
black currant, yerba mate, sorption properties, anthocyanins, ascorbic acid, color
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/76667
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/76667
network_acronym_str SEDICI
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network_name_str SEDICI (UNLP)
spelling The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinksOrjuela Palacio, Juliana MarcelaLanari Vila, María CeciliaCiencias ExactasAlimentosblack currant, yerba mate, sorption properties, anthocyanins, ascorbic acid, colorBlack 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 contentsmake 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 YMI/BC/maltodextrin/sugar powder at 10/20/40ºC 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≤0.1 kg 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).Facultad de Ciencias Exactas2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/76667enginfo:eu-repo/semantics/altIdentifier/doi/10.3233/JBR-160131info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:05:29Zoai:sedici.unlp.edu.ar:10915/76667Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:05:30.255SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Ciencias Exactas
Alimentos
black currant, yerba mate, sorption properties, anthocyanins, ascorbic acid, color
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, María Cecilia
author Orjuela Palacio, Juliana Marcela
author_facet Orjuela Palacio, Juliana Marcela
Lanari Vila, María Cecilia
author_role author
author2 Lanari Vila, María Cecilia
author2_role author
dc.subject.none.fl_str_mv Ciencias Exactas
Alimentos
black currant, yerba mate, sorption properties, anthocyanins, ascorbic acid, color
topic Ciencias Exactas
Alimentos
black currant, yerba mate, sorption properties, anthocyanins, ascorbic acid, color
dc.description.none.fl_txt_mv 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 contentsmake 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 YMI/BC/maltodextrin/sugar powder at 10/20/40ºC 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≤0.1 kg 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).
Facultad de Ciencias Exactas
description 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 contentsmake 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 YMI/BC/maltodextrin/sugar powder at 10/20/40ºC 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≤0.1 kg 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
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/76667
url http://sedici.unlp.edu.ar/handle/10915/76667
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
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.format.none.fl_str_mv application/pdf
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collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
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repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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