麦芽糊精
果胶
化学
牙髓(牙)
食品科学
阿拉伯树胶
多酚
抗氧化剂
生物高聚物
紫外线
喷雾干燥
色谱法
生物化学
有机化学
牙科
医学
光化学
聚合物
作者
Sarha Lucia Murillo-Franco,Juan David Galvis-Nieto,Carlos E. Orrego
标识
DOI:10.1016/j.jfoodeng.2023.111416
摘要
Açaí fruit is a highly perishable functional food rich in phenolics and anthocyanins. In this work, the behavior of low carrier açaí encapsulated pulp obtained by vacuum drying with three wall materials (maltodextrin, Arabic gum, and citrus pectin, pulp/biopolymer weight ratio, 94/6) was assessed at three different storage temperatures and two light exposure conditions (incandescent and ultraviolet). Fresh and freeze-dried pulp were used as controls. The powders were characterized, and the encapsulation efficiency of polyphenols and anthocyanins was superior for the maltodextrin encapsulates (>70%). The degradation kinetics of polyphenols and anthocyanins and the antioxidant activity of the samples under the storage conditions were studied and fitted. Two models were estimated and the best model was the logistic model. The encapsulates preserved the antioxidant content and activity for 5 h at 60, 90 and 120 °C. These same parameters were degraded for all samples in the presence of incandescent and ultraviolet light.
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