| Revista: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000392909 |
| ISSN: | 1516-8913 |
| Autores: | Bernstein, Anahi1 Noreña, Caciano Pelayo Zapata1 |
| Instituciones: | 1Universidade Federal do Rio Grande do Sul, Instituto de Ciencia e Tecnologia de Alimentos, Porto Alegre, Rio Grande do Sul. Brasil |
| Año: | 2015 |
| Periodo: | Nov-Dic |
| Volumen: | 58 |
| Número: | 6 |
| Paginación: | 944-945 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Analítico, descriptivo |
| Resumen en inglés | This study aimed to evaluate the influence of the drying air temperature (140 and 160°C) and the concentration of encapsulating agents gum Arabic and polydextrose (10 and 15%) on the physico chemical characteristics of the red cabbage extract obtained through extraction in acidulated water and drying using a spray dryer. The anthocyanin retention, antioxidant activity, water activity, solubility, color and microstructure of the final product w ere analyzed. Results showed that increase in the temperature did not cause significant changes in the anthocyanin quantity and antioxidant activity. The microscopic analysis revealed that for both the encapsulating agents, the absence of fissures and poro sity in the particle surfaces produced powder with high solubility in water. The principal component analyses showed a strong correlation between the anthocyanin content and the antioxidant activity (r = 0.82) and luminosity (r = 0.81) |
| Disciplinas: | Química, Agrociencias |
| Palabras clave: | Química de alimentos, Plantas para uso industrial, Secado por aspersión, Col, Antocianinas, Goma arábica, Brassica oleracea |
| Keyword: | Chemistry, Agricultural sciences, Food chemistry, Plants for industrial use, Spray drying, Red cabbage, Anthocyanins, Arabic gum, Brassica oleracea |
| Texto completo: | Texto completo (Ver PDF) |
