Fenoglio Daniela, Soto Madrid Daniela, Alarcón Moyano Jessica, Ferrario Mariana, Guerrero Sandra, Matiacevich Silvia
Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ-Conicet), Pabellón de Industrias, Ciudad Universitaria, Buenos Aires, Argentina.
Grupo de Investigación Propiedades de los Alimentos (INPROAL), Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile.
J Food Sci Technol. 2021 Apr;58(4):1574-1584. doi: 10.1007/s13197-020-04669-y. Epub 2020 Aug 25.
The drying process used to obtain active food additives is critical to ensure its functionality. In this study, freeze- and spray-drying techniques were evaluated for encapsulation of extracts with antioxidant activity from yerba mate (), using maltodextrin (MD) as wall material. Additionally, the oxidative stability in a real food matrix (mayonnaise) was assessed. Both MD addition and drying methods affected the physical properties [moisture content, water activity (a)] and oxidative stability. MD addition diminished moisture content and prevented polyphenol compounds from degradation. The spray-dried powders displayed the lowest moisture content (1.6 ± 0.3% bs), the highest polyphenol content (135.4 mg GAE/g pure extract), and oxidative stability than the freeze-dried samples. The antioxidant capacity of the encapsulated powder subjected to spray-drying increased the oxidative stability of the mayonnaise (258 ± 32 min) more than the other assayed system (165 ± 5 min). Therefore, a natural spray-dried antioxidant food additive was obtained with potential use in the food industry.
用于获得活性食品添加剂的干燥过程对于确保其功能至关重要。在本研究中，评估了冷冻干燥和喷雾干燥技术，以用麦芽糊精（MD）作为壁材来包封来自马黛茶（）的具有抗氧化活性的提取物。此外，还评估了在实际食品基质（蛋黄酱）中的氧化稳定性。MD的添加和干燥方法均影响物理性质[水分含量、水分活度（a）]和氧化稳定性。添加MD降低了水分含量并防止多酚类化合物降解。喷雾干燥粉末显示出最低的水分含量（1.6±0.3% bs）、最高的多酚含量（135.4 mg GAE/g纯提取物），并且比冷冻干燥样品具有更高的氧化稳定性。经过喷雾干燥的包封粉末的抗氧化能力比其他测试体系（165±5分钟）更能提高蛋黄酱的氧化稳定性（258±32分钟）。因此，获得了一种天然的喷雾干燥抗氧化食品添加剂，具有在食品工业中的潜在用途。
