Active food additive based on encapsulated yerba mate ( Ilex paraguariensis ) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)

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ID: 115274
2020
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Abstract
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 (Ilex paraguariensis), 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 (aW)] 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.
Reference Key
fenoglio2020journalactive Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Daniela Fenoglio;Daniela Soto Madrid;Jessica Alarcón Moyano;Mariana Ferrario;Sandra Guerrero;Silvia Matiacevich;Daniela Fenoglio;Daniela Soto Madrid;Jessica Alarcón Moyano;Mariana Ferrario;Sandra Guerrero;Silvia Matiacevich;
Journal Journal of food science and technology
Year 2020
DOI
doi:10.1007/s13197-020-04669-y
URL
https://link.springer.com/article/10.1007/s13197-020-04669-y
Keywords
food science nutrition general chemistry/food science

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