کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5768923 1628514 2017 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin
ترجمه فارسی عنوان
پایداری بتینین در پودر پیتایا و کنجد تحت تاثیر مالتوودکسترین مقاوم است
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Maltodextrin encapsulated betalains showed higher retention than resistant maltodextrin.
- Candy with betalain-resistant maltodextrin powder had higher retention post processing.
- Maltodextrin encapsulated betalain powder had longer half-lives after storage.
- Candy with betalain-maltodextrin powder had longer half-lives after storage.

Physicochemical properties and stability of betanin in pitaya juice spray dried with maltodextrin (MDp) and resistant maltodextrin (RMDp), and its stability after incorporation into sugar confection were assessed. MDp exhibited more favorable powder properties with higher betanin retention, compared to RMDp. Morphology of MDp exhibited well defined spheres as compared to RMDp which displayed agglomerated particles. Storage for 3 months at 4 °C, 25 °C and 40 °C exhibited higher betanin degradation in RMDp at all temperatures with corresponding lower half-lives compared to MDp. Exposure of powder to light increased degradation of betanin in RMDp more so than in MDp. In sugar confection, RMDp exhibited higher betanin retention post processing at 78.13% compared to MDp at 69.06%. However, after storage for 3 months at 25 °C and 40 °C, stability of betanin in candies incorporated with RMDp reduced below that of candies incorporated with MDp, signifying higher stability in the latter.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 84, October 2017, Pages 129-134
نویسندگان
, , , ,