Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage

The interest on yerba mate has increased in the last years due to its high content of bioactive compounds related to health benefits. Antioxidant aqueous extracts of yerba mate were entrapped into a sucrose matrix by co-crystallization. The products were characterized in terms of their morphology, e...

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Detalles Bibliográficos
Autores: López Córdoba, Alex Fernando, Deladino, Lorena, Agudelo Mesa, Leidy Bibiana, Martino, Miriam Nora
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/23384
Acceso en línea:http://hdl.handle.net/11336/23384
Access Level:acceso abierto
Palabra clave:Yerba Mate
Natural Antioxidant
Co-Crystallization
Storage
Sucrose
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
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network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage
title Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage
spellingShingle Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage
López Córdoba, Alex Fernando
Yerba Mate
Natural Antioxidant
Co-Crystallization
Storage
Sucrose
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
title_short Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage
title_full Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage
title_fullStr Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage
title_full_unstemmed Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage
title_sort Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage
dc.creator.none.fl_str_mv López Córdoba, Alex Fernando
Deladino, Lorena
Agudelo Mesa, Leidy Bibiana
Martino, Miriam Nora
author López Córdoba, Alex Fernando
author_facet López Córdoba, Alex Fernando
Deladino, Lorena
Agudelo Mesa, Leidy Bibiana
Martino, Miriam Nora
author_role author
author2 Deladino, Lorena
Agudelo Mesa, Leidy Bibiana
Martino, Miriam Nora
author2_role author
author
author
dc.subject.none.fl_str_mv Yerba Mate
Natural Antioxidant
Co-Crystallization
Storage
Sucrose
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
topic Yerba Mate
Natural Antioxidant
Co-Crystallization
Storage
Sucrose
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
description The interest on yerba mate has increased in the last years due to its high content of bioactive compounds related to health benefits. Antioxidant aqueous extracts of yerba mate were entrapped into a sucrose matrix by co-crystallization. The products were characterized in terms of their morphology, entrapment yield, loading capacity, water activity, moisture content, antioxidant activity, thermal behavior, solubility and hygroscopicity. It was found that the co-crystallization process led to high entrapment yield and maintained the antioxidant activity of the yerba mate extract towards DPPH radical. Also, the co-crystallized powders showed values of water activity, moisture content, hygroscopicity and flowability indicative of high stability and good handling properties. The total polyphenols content of the co-crystallized products remained almost constant along storage at 75% RH and 20 C, however, fluctuations in their DPPH radical scavenging activity were observed.
publishDate 2013
dc.date.none.fl_str_mv 2013-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23384
López Córdoba, Alex Fernando; Deladino, Lorena; Agudelo Mesa, Leidy Bibiana; Martino, Miriam Nora; Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage; Elsevier; Journal of Food Engineering; 124; 10-2013; 158-165
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23384
identifier_str_mv López Córdoba, Alex Fernando; Deladino, Lorena; Agudelo Mesa, Leidy Bibiana; Martino, Miriam Nora; Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage; Elsevier; Journal of Food Engineering; 124; 10-2013; 158-165
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413005190
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.10.010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195553886633984
spelling Yerba mate antioxidant powders obtained by co-crystallization: Stability during storageLópez Córdoba, Alex FernandoDeladino, LorenaAgudelo Mesa, Leidy BibianaMartino, Miriam NoraYerba MateNatural AntioxidantCo-CrystallizationStorageSucrosehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The interest on yerba mate has increased in the last years due to its high content of bioactive compounds related to health benefits. Antioxidant aqueous extracts of yerba mate were entrapped into a sucrose matrix by co-crystallization. The products were characterized in terms of their morphology, entrapment yield, loading capacity, water activity, moisture content, antioxidant activity, thermal behavior, solubility and hygroscopicity. It was found that the co-crystallization process led to high entrapment yield and maintained the antioxidant activity of the yerba mate extract towards DPPH radical. Also, the co-crystallized powders showed values of water activity, moisture content, hygroscopicity and flowability indicative of high stability and good handling properties. The total polyphenols content of the co-crystallized products remained almost constant along storage at 75% RH and 20 C, however, fluctuations in their DPPH radical scavenging activity were observed.Fil: López Córdoba, Alex Fernando. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Deladino, Lorena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Agudelo Mesa, Leidy Bibiana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Martino, Miriam Nora. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2013-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23384López Córdoba, Alex Fernando; Deladino, Lorena; Agudelo Mesa, Leidy Bibiana; Martino, Miriam Nora; Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage; Elsevier; Journal of Food Engineering; 124; 10-2013; 158-1650260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877413005190info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2013.10.010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:56:07Zoai:ri.conicet.gov.ar:11336/23384instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:56:07.532CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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