Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
-
Vanessa G. Hartwig
,
Peggy A. Ponce Cevallos
Abstract
The aim of this research was to evaluate the stability of spray-dried soluble maté (Ilex paraguariensis) and its total polyphenol content determined with the Folin–Ciocalteu assay, after it was elaborated with three different maltodextrin concentrations (0, 7.05 and 14.10% w/v) using experimental data of water activities and glass transition temperatures. Adsorption isotherms were determined for these three materials at 25°C between water activity values (aw) of 0.1 and 0.85 (resulting in values of water content between 0.04 and 0.33 g of water/g of dried solid). Glass transition temperatures varied from 15 to 52°C. At room temperature powder containing 14.10% of maltodextrin at aw=0.55 was below the glass transition temperature, while the two other compositions were below their Tg and stable at aw=0.40. In the spray drying conditions analyzed, the loss of polyphenolic compounds is negligible. The total polyphenol content varied between 28 and 45 chlorogenic acid equivalents (g % dry powder).
References
1. DudonnéS, VitracX, CoutiéreP, WoillezM, MerillonJM. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J Agric Food Chem2009;57:1768–74.10.1021/jf803011rSearch in Google Scholar PubMed
2. JiH, DuA, ZhangL, LiS, YangM, LiB. Effects of drying methods on antioxidant properties and phenolic content in white button mushroom. Int J Food Eng2012;8. DOI:10.1515/1556-3758.2491.Search in Google Scholar
3. WangC, LiZ, LiF, ChenM, WangY, LiY, et al. Optimization of microwave assisted extraction conditions for total flavonoids in toona sinensis leaves using response surface methodology. Int J Food Eng2012;8. DOI:10.1515/1556–3758.193310.1515/1556-3758.1933Search in Google Scholar
4. BravoL, GoyaL, LecumberriE. LC/MS characterization of phenolic constituents of maté (ilex paraguariensis, st. Hil.) And its antioxidant activity compared to commonly consumed beverages. Food Res Int2007;40:393–405.10.1016/j.foodres.2006.10.016Search in Google Scholar
5. HeckCI, Mejia Gonzalez deE. Yerba mate tea (ilex paraguariensis): A comprehensive review on chemistry, health implications, and technological considerations. J Food Sci2007;72:138–51.10.1111/j.1750-3841.2007.00535.xSearch in Google Scholar PubMed
6. ScipioniGP, FerreyraDJ, AcuñaMG, SchmalkoME. Rebaudioside A release from matrices used in a yerba maté infusion. J Food Eng2010;100:627–33.10.1016/j.jfoodeng.2010.05.011Search in Google Scholar
7. FazaeliM, Emam-DjomehZ, Kalbasi-AshtariA, OmidM. Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice. Int J Food Eng2012;8:1–20. DOI:10.1515/1556-3758.2023Search in Google Scholar
8. GharsallaouiA, RoudautG, ChambinO, VoilleyA, SaurelR. Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res Int2007;40:1107–21.10.1016/j.foodres.2007.07.004Search in Google Scholar
9. RobertP, GorenaT, RomeroN, SepulvedaE, Jorge ChavezJ, SaenzC. Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. Int J Food Sci Technol2010;45:1386–94.10.1111/j.1365-2621.2010.02270.xSearch in Google Scholar
10. Fernandes SouzaCR, GeorgettiSR, SalvadorMJ, Vieira FonsecaMJ, Pereira OliveiraW. Antioxidant activity and physical-chemical properties of spray and spouted bed dried extracts of bauhinia forficate. Braz J Pharm Sci2009;45:209–18.10.1590/S1984-82502009000200004Search in Google Scholar
11. FrascareliEC, SilvaVM, TononRV, HubingerMD. Determination of critical storage conditions of coffee oil microcapsules by coupling water sorption isotherms and glass transition temperature. Int J Food Sci Technol2012;47:1044–54.10.1111/j.1365-2621.2012.02939.xSearch in Google Scholar
12. TononRV, BaroniAF, BrabetC, GibertO, PalletD, HubingerMD. Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea mart.) Juice. J food eng2009;94:215–21.10.1016/j.jfoodeng.2009.03.009Search in Google Scholar
13. KurozawaLE, ParkKJ, HubingerMD. Effect of maltodextrin and gum Arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. J Food Eng2009;91:287–96.10.1016/j.jfoodeng.2008.09.006Search in Google Scholar
14. GordonM, TaylorJS. Ideal copolymers and the non-crystalline copolymers. Second order transitions of synthetic rubbers. J Appl Chem1952;2:493–500.10.1002/jctb.5010020901Search in Google Scholar
15. International Organization for Standardization. ISO-14502. Determination of substances characteristic of green and black tea. Part 1: content of total polyphenols in tea. Colorimetric method using Folin-Ciocalteu reagent, 2005.Search in Google Scholar
16. BrunauerS, EmmetPH, TellerE. Adsorption of gases in multimolecular layers. J Am Chem Soc1938;60:309–20.10.1021/ja01269a023Search in Google Scholar
17. JohariGP, HallbruckerA, MayerE. The glass-liquid transition of hyperquenched water. Nature1987;330:552–3.10.1038/330552a0Search in Google Scholar
18. Statgraphics Centurion XV. Statpoint Technologies, Inc., Warrenton, VA, 2009.Search in Google Scholar
19. Van den BergC, BruinS. Water activity and its estimation in food systems: theoretical aspects. In: RocklandLB, StewartGF, editors. Water activity: influences on food quality. New York,1981:147–77.Search in Google Scholar
20. LiN, TaylorLS, MauerLJ. Degradation kinetics of catechins in green tea powder: effects of temperature and relative humidity. J Agric Food Chem2011;59:6082–90.10.1021/jf200203nSearch in Google Scholar PubMed
21. SilvaMA, SobralPJA, KieckbuschTG. State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrine addition. J Food Eng2006;77:426–32.10.1016/j.jfoodeng.2005.07.009Search in Google Scholar
22. RossYH. Water activity and physical state effects on amorphous food stability. J Food Process Preservation1993;16:433–47.10.1111/j.1745-4549.1993.tb00221.xSearch in Google Scholar
©2014 by Walter de Gruyter Berlin / Boston
Articles in the same Issue
- Frontmatter
- Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
- Higher Order Predictive Functional Control Versus Dynamical Matrix Control for a Milk Pasteurisation Process: Transfer Function Versus Finite Step Response Internal Models
- Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
- Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice
- Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor
- Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
- Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
- Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya
- Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
- Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril
- Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
- A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties
- Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
- Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates
- Effects of Moisture Content and Impact Energy on the Cracking Characteristics of Walnuts
- Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product
- Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
- Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
- High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization
Articles in the same Issue
- Frontmatter
- Mass Transfer Coefficients and Correlation of Supercritical Carbon Dioxide Extraction of Sarawak Black Pepper
- Higher Order Predictive Functional Control Versus Dynamical Matrix Control for a Milk Pasteurisation Process: Transfer Function Versus Finite Step Response Internal Models
- Fluidized Bed Drying of Sprouted Wheat(Triticum aestivum)
- Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice
- Flux Behavior and Quality of Effluent from a Poultry Processing Plant Treated by Membrane Bioreactor
- Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice
- Microwave, Air and Combined Microwave-Air Drying of Grape Leaves (Vitis vinifera L.) and the Determination of Some Quality Parameters
- Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya
- Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network
- Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril
- Effect of Pulsed Electric Field on Microstructure of Some Amino Acid Group of Soy Protein Isolates
- A Novel Modified Starch/Carboxymethyl Cellulose/Montmorillonite Bionanocomposite Film: Structural and Physical Properties
- Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté
- Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates
- Effects of Moisture Content and Impact Energy on the Cracking Characteristics of Walnuts
- Spray Drying of Karkade (Hibiscus sabdariffa L.) Calyces and Evaluation of the Product
- Optimization of Closed-Cycle Fluidized Bed Drying of Sesame Seeds Using Response Surface Methodology and Genetic Algorithms
- Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling
- High Temperature Short Time Air Puffed Ready-To-Eat (RTE) Tapioca–Peanut Snack: Process Parameters Optimization
