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dc.contributor.authorBaeza, Rosaes
dc.contributor.authorSanchez, Virginia Estelaes
dc.contributor.authorMolinari, Fabricioes
dc.contributor.authorChirife, Jorgees
dc.contributor.authorLópez, Paulaes
dc.contributor.authorSalierno, Gabrieles
dc.date.accessioned2020-11-16T15:41:18Z-
dc.date.available2020-11-16T15:41:18Z-
dc.date.issued2020-
dc.identifier.citationBaeza, 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/123456789/10918es
dc.identifier.issn1532-1738-
dc.identifier.urihttps://repositorio.uca.edu.ar/handle/123456789/10918-
dc.description.abstractAbstract 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.es
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherSAGEes
dc.rightsAcceso abierto*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.sourceFood Science and Technology International, 2020es
dc.subjectBAYA DEL SAUCOes
dc.subjectANTOCIANINASes
dc.subjectTRANSICION VITREAes
dc.subjectCOLORes
dc.subjectCIANIDIN-3-GUCOSIDOes
dc.titleStorage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agentses
dc.typeArtículoes
dc.identifier.doi10.1177/1082013220937867-
dc.identifier.pmid32659122-
uca.disciplinaPRODUCCION AGROPECUARIAes
uca.issnrd1es
uca.affiliationFil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes
uca.affiliationSanchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes
uca.affiliationFil: Salierno, Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas ; Argentinaes
uca.affiliationFil: Salierno, Gabriel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes
uca.affiliationFil: Molinari, Fabricio. Instituto Nacional de Tecnología Industrial. Materiales Avanzados; Argentinaes
uca.affiliationFil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentinaes
uca.affiliationFil: López, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes
uca.affiliationFil: López, Paula. Instituto de Química y Metabolismo del Fármaco; Argentinaes
uca.affiliationFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes
uca.versionacceptedVersiones
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.languageiso639-1en-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptLaboratorio de Ingeniería en Alimentos-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.deptLaboratorio de Ingeniería en Alimentos-
crisitem.author.orcid0000-0003-2138-0017-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
crisitem.author.parentorgFacultad de Ingeniería y Ciencias Agrarias-
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