Effect of spray drying at 150, 160, and 170 °C on the physical and chemical properties of maqui extract ( Aristotelia chilensis (Molina) Stuntz)

ABSTRACT Maqui (Aristotelia chilensis (Molina) Stuntz) is a native Chilean berry that has the highest antioxidant level compared with other fruit. Anthocyanins, which are the compound with the highest functional level found in maqui, are relatively unstable and quite susceptible to degradation durin...

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Autores principales:	Bastías-Montes,José Miguel, Choque-Chávez,Mónica Consuelo, Alarcón-Enos,Julio, Quevedo-León,Roberto, Muñoz-Fariña,Ociel, Vidal-San-Martín,Carla
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2019
Materias:	Encapsulating agents maqui microencapsulation spray drying
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392019000100144
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spelling	oai:scielo:S0718-583920190001001442019-02-19Effect of spray drying at 150, 160, and 170 °C on the physical and chemical properties of maqui extract ( Aristotelia chilensis (Molina) Stuntz)Bastías-Montes,José MiguelChoque-Chávez,Mónica ConsueloAlarcón-Enos,JulioQuevedo-León,RobertoMuñoz-Fariña,OcielVidal-San-Martín,Carla Encapsulating agents maqui microencapsulation spray drying ABSTRACT Maqui (Aristotelia chilensis (Molina) Stuntz) is a native Chilean berry that has the highest antioxidant level compared with other fruit. Anthocyanins, which are the compound with the highest functional level found in maqui, are relatively unstable and quite susceptible to degradation during processing and storage. In addition, maqui is a highly perishable seasonal fruit and it is necessary to find conservation methods for the developed products. Microencapsulation is one way to protect anthocyanins from degradation reactions; it is defined as a process by which certain bioactive substances are introduced in a matrix or wall systems aimed at impeding their loss and protecting them from the reaction with other compounds and/or prevent them from suffering oxidation reactions caused by light or oxygen. The objective of the present study was to evaluate the effect of drying inlet temperature on the physical properties, total polyphenol content, total anthocyanin content, and antioxidant activity of spray-dried maqui extract. Inlet temperatures were 130, 150, and 170 ºC, while other parameters were constant, such as feed flow (18 mL min-1) and encapsulating agent concentration (maltodextrin and gum Arabic). The best drying inlet temperature was 170 ºC; it produced powders with lower moisture content (1.61%), water activity (0.15), and L* coordinate (11.16), as well as increased hygroscopicity (24.01%) and solubility (92.70%). The lowest total polyphenol content loss (23.05 mg gallic acid equivalents g-1), total anthocyanin content (21.46 mg cyanidin- 3-glucoside g-1), and antioxidant activity (85.76% 2,2-diphenyl-1-picrylhydrazyl inhibition) occurred at 170 °C. The size of the powder particles allowed classifying them as microcapsules. Maqui extract microencapsulation provides powders with adequate stability during storage.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.79 n.1 20192019-03-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392019000100144en10.4067/S0718-58392019000100144
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Encapsulating agents maqui microencapsulation spray drying
spellingShingle	Encapsulating agents maqui microencapsulation spray drying Bastías-Montes,José Miguel Choque-Chávez,Mónica Consuelo Alarcón-Enos,Julio Quevedo-León,Roberto Muñoz-Fariña,Ociel Vidal-San-Martín,Carla Effect of spray drying at 150, 160, and 170 °C on the physical and chemical properties of maqui extract ( Aristotelia chilensis (Molina) Stuntz)
description	ABSTRACT Maqui (Aristotelia chilensis (Molina) Stuntz) is a native Chilean berry that has the highest antioxidant level compared with other fruit. Anthocyanins, which are the compound with the highest functional level found in maqui, are relatively unstable and quite susceptible to degradation during processing and storage. In addition, maqui is a highly perishable seasonal fruit and it is necessary to find conservation methods for the developed products. Microencapsulation is one way to protect anthocyanins from degradation reactions; it is defined as a process by which certain bioactive substances are introduced in a matrix or wall systems aimed at impeding their loss and protecting them from the reaction with other compounds and/or prevent them from suffering oxidation reactions caused by light or oxygen. The objective of the present study was to evaluate the effect of drying inlet temperature on the physical properties, total polyphenol content, total anthocyanin content, and antioxidant activity of spray-dried maqui extract. Inlet temperatures were 130, 150, and 170 ºC, while other parameters were constant, such as feed flow (18 mL min-1) and encapsulating agent concentration (maltodextrin and gum Arabic). The best drying inlet temperature was 170 ºC; it produced powders with lower moisture content (1.61%), water activity (0.15), and L* coordinate (11.16), as well as increased hygroscopicity (24.01%) and solubility (92.70%). The lowest total polyphenol content loss (23.05 mg gallic acid equivalents g-1), total anthocyanin content (21.46 mg cyanidin- 3-glucoside g-1), and antioxidant activity (85.76% 2,2-diphenyl-1-picrylhydrazyl inhibition) occurred at 170 °C. The size of the powder particles allowed classifying them as microcapsules. Maqui extract microencapsulation provides powders with adequate stability during storage.
author	Bastías-Montes,José Miguel Choque-Chávez,Mónica Consuelo Alarcón-Enos,Julio Quevedo-León,Roberto Muñoz-Fariña,Ociel Vidal-San-Martín,Carla
author_facet	Bastías-Montes,José Miguel Choque-Chávez,Mónica Consuelo Alarcón-Enos,Julio Quevedo-León,Roberto Muñoz-Fariña,Ociel Vidal-San-Martín,Carla
author_sort	Bastías-Montes,José Miguel
title	Effect of spray drying at 150, 160, and 170 °C on the physical and chemical properties of maqui extract ( Aristotelia chilensis (Molina) Stuntz)
title_short	Effect of spray drying at 150, 160, and 170 °C on the physical and chemical properties of maqui extract ( Aristotelia chilensis (Molina) Stuntz)
title_full	Effect of spray drying at 150, 160, and 170 °C on the physical and chemical properties of maqui extract ( Aristotelia chilensis (Molina) Stuntz)
title_fullStr	Effect of spray drying at 150, 160, and 170 °C on the physical and chemical properties of maqui extract ( Aristotelia chilensis (Molina) Stuntz)
title_full_unstemmed	Effect of spray drying at 150, 160, and 170 °C on the physical and chemical properties of maqui extract ( Aristotelia chilensis (Molina) Stuntz)
title_sort	effect of spray drying at 150, 160, and 170 °c on the physical and chemical properties of maqui extract ( aristotelia chilensis (molina) stuntz)
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2019
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392019000100144
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Effect of spray drying at 150, 160, and 170 °C on the physical and chemical properties of maqui extract ( Aristotelia chilensis (Molina) Stuntz)

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