Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585894 | Food Chemistry | 2018 | 34 Pages |
Abstract
The properties and stability of spray-dried beetroot extract using maltodextrin (MD), inulin (IN), and whey protein isolate (WPI) as carrier agents were evaluated. The values of moisture, betalains content, and retention were 3.33-4.24%, 348.79-385.47â¯mg/100â¯g (dry-basis), and 88.45-95.69%, respectively. Higher values of antioxidant activity were observed for the treatments using WPI. The treatment with inulin alone presented higher hygroscopicity in the moisture adsorption isotherms at 25â¯Â°C and lower thermal stability when evaluating the thermogravimetric curves. When stored at 60â¯Â°C, the use of WPI alone conferred lower stability to the beetroot extract powder. In general, the simultaneous use of IN and WPI as carrier agents resulted in good stability of the beetroot extract powder, representing an opportunity for innovation in food products.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Eloá Lourenço do Carmo, Rhana Amanda Ribeiro Teodoro, Pedro Henrique Campelo Félix, Regiane Victória de Barros Fernandes, Ãrica Resende de Oliveira, TaÃs Regina Lima Abreu Veiga, Soraia Vilela Borges, Diego Alvarenga Botrel,