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Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents

Tonon Renata Valeriano, Brabet Catherine, Hubinger Miriam D.. 2010. Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43 (3) : pp. 907-914.

Journal article ; Article de revue à facteur d'impact
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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Abstract : Anthocyanin stability and antioxidant activity of powdered açai juice was evaluated throughout 120 days. Powders were produced by spray drying using four types of carrier agents: maltodextrin 10DE, maltodextrin 20DE, gum Arabic and tapioca starch. Samples were stored at different temperatures (25 and 35 _C) and water activities (0.328 and 0.529), in order to verify the effect of these conditions on anthocyanin degradation and antioxidant activity reduction. Anthocyanin degradation exhibited two first-order kinetics: the first one, with higher reaction rate constant, up to 45-60 days of storage, and the second one, after this period, with lower degradation rate. Both temperature and water activity negatively affected anthocyanin stability. Antioxidant activity also decreased with increasing water activity, but was higher for the powders stored at 35 _C. Maltodextrin 10DE was the carrier agent that showed the best pigment protection and the highest antioxidant activity, for all the conditions studied. (Résumé d'auteur)

Mots-clés Agrovoc : Euterpe oleracea, Jus de fruits, Séchage par pulvérisation, Antioxydant, Anthocyane, Microencapsulation, Température, Activité de l'eau

Mots-clés géographiques Agrovoc : Brésil, Amazonie

Classification Agris : Q04 - Food composition
Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Tonon Renata Valeriano, Faculty of Food Engineering (BRA)
  • Brabet Catherine, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Hubinger Miriam D., Faculty of Food Engineering (BRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/554185/)

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