| Literature DB >> 29407931 |
Eloá Lourenço do Carmo1, Rhana Amanda Ribeiro Teodoro1, Pedro Henrique Campelo Félix2, Regiane Victória de Barros Fernandes3, Érica Resende de Oliveira1, Taís Regina Lima Abreu Veiga4, Soraia Vilela Borges1, Diego Alvarenga Botrel5.
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%, 348.79-385.47 mg/100 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 25 °C and lower thermal stability when evaluating the thermogravimetric curves. When stored at 60 °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.Entities:
Keywords: Antioxidant activity; Betalains; Dehydration; Inulin; Whey protein isolate
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Year: 2017 PMID： 29407931 DOI： 10.1016/j.foodchem.2017.12.076
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514