Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.). (June 2017)

• Record Type: Journal Article
• Authors: Negrão-Murakami, Aureanna N.; Nunes, Graciele L.; Pinto, Stephanie S.; Murakami, Fabio S.; Amante, Edna R.; Petrus, José Carlos Cunha; Prudêncio, Elane S.; Amboni, Renata D.M.C.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 79(2017)
• Page Start: 561
• Page End: 567
• Publication Date: 2017-06
• Subjects: Yerba mate -- Microencapsulation -- Nanofiltration -- Phenolic compounds -- Antioxidant activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2016.11.002
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Concentrated mate (CM) obtained by nanofiltration, which is a rich source of phenolic compounds, was microencapsulated by spray drying using three different DE (dextrose equivalent)-values of maltodextrin: DE10.2 (M10), DE15.2 (M15) and DE18.6 (M20). A sample of CM with no addition of maltodextrin was also spray dried and denominated as Control. All the samples were characterized in relation to their yield, phenolic compounds, antioxidant activity, moisture content, water activity, dissolution, hygroscopicity, color, SEM particle microstructure, and thermal properties. The storage stability of the microcapsules was investigated at three different storage temperatures (5 °C, 25 °C and 45 °C) for 90 days. The M10 sample showed higher drying yield and better results for dissolution, hygroscopicity, moisture content and thermal properties than the M15 and M20 samples. However, the DE-values of the maltodextrin used as wall material had no effects on the total phenolic content or on the antioxidant activity of the microcapsules. In comparison to maltodextrins DE15.2 (M15) and DE18.6 (M20), maltodextrin DE10.2 (M10) produced more stable microcapsules, and thus was considered to be the most effective wall material for stabilizing the phenolic compounds and antioxidant activity of CM. Highlights: All encapsulated systems were more stable than the free extract at all conditions. The maltodextrin increased the stability of the phenolic compounds during storage. Maltodextrin DE10.2 (M10) produced more stable microcapsules. The most adequate temperature for storage of powders with maltodextrin was 5 °C.