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dc.date.accessioned 2019-06-18T18:46:02Z
dc.date.available 2019-06-18T18:46:02Z
dc.date.issued 2016
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/76667
dc.description.abstract Black currant (BC) and yerba mate (YM) have high contents of polyphenolic antioxidants beneficial for health.Obtaining freeze-dried BC/YM instant drinks can be a means for providing their advantages to consumers. However, their high sugar contentsmake them very hygroscopic causing undesirable changes in color and bioactives concentration.OBJECTIVE:To solve this problem it is necessary to determine the powder´s sorption properties and the temperature/relative humidity?s(RH) influence on their color and polyphenol, ascorbic acid and anthocyanins´s concentrations. METHODS:We analyzed the sorption isotherms of freeze-dried YMI/BC/maltodextrin/sugar powder at 10/20/40ºC and compared them with those from YM/maltodextrin.RESULTS: Of all models tested (Caurie, GAB, Halsey, Oswin) GAB was the best. Monolayer moisture values (Wm)were≤0.1 kg H2O(kg d.m)-1 indicating good stability. Due to its higher sugar content, BC/YM powders were more hygroscopic and with higher exothermic isosteric sorption heat (Qst) than YM powders. Qst and differential entropy decreased exponentially with increasing moisture levels. Within the experimental conditions, isokinetic theory indicated that the whole sorption process was enthalpy controlled. Temperature and RH strongly modified BC/YM´s color and ascorbic acid and monomeric anthocyanins concentrations. At all temperatures, optimum levels of these properties required RH≤33%. To achieve maximum physicochemical quality and stability the powder?s moisture content must be≤Wm, in this case, RH dropped to 9% (10°C) and 11.3% (20°C/40°C). en
dc.language en es
dc.subject Alimentos es
dc.subject black currant, yerba mate, sorption properties, anthocyanins, ascorbic acid, color en
dc.title The impact of moisture sorption properties on the color and bioactives concentrations of black currant-yerba mate instant drinks en
dc.type Articulo es
sedici.identifier.other https://doi.org/10.3233/JBR-160131
sedici.creator.person Orjuela Palacio, Juliana Marcela es
sedici.creator.person Lanari Vila, María Cecilia es
sedici.subject.materias Ciencias Exactas es
sedici.description.fulltext true es
mods.originInfo.place Facultad de Ciencias Exactas es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Journal of Berry Research es
sedici.relation.journalVolumeAndIssue vol. 6, no. 3 es


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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)