Spray Drying Formulation of Polyphenols-Rich Grape Marc Extract: Evaluation of Operating Conditions and Different Natural Carriers

被引：39

作者：

Moreno, T. ^{[1
]}

de Paz, E. ^{[1
,2
]}

Navarro, I. ^{[1
,3
]}

Rodriguez-Rojo, S. ^{[1
]}

Matias, A. ^{[1
,2
]}

Duarte, C. ^{[2
]}

Sanz-Buenhombre, M. ^{[4
]}

Cocero, M. J. ^{[1
]}

机构：

[1] Univ Valladolid, Dept Chem Engn, High Pressure Proc Grp, Dr Mergelina S-N, E-47011 Valladolid, Spain

[2] Inst Biol Expt & Tecnol iBET, Ave Republ, P-2780157 Oeiras, Portugal

[3] Univ Magallanes, Dept Chem Engn, Ave Bulnes, Punta Arenas 01855, Chile

[4] AbroBiotec, Ctra San Bernardo S-N,Valbuena de Duero 473e59, Valladolid, Spain

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2016年 / 9卷 / 12期

关键词：

Polyphenols; Spray drying; Grape marc; Maltodextrin; Whey protein; Pea protein; PHENOLIC-COMPOUNDS; PHYSICOCHEMICAL PROPERTIES; ANTHOCYANIN PIGMENTS; ANTIOXIDANT ACTIVITY; ASSISTED EXTRACTION; STORAGE STABILITY; WHEY-PROTEIN; BY-PRODUCTS; CELL-LINE; MICROENCAPSULATION;

D O I：

10.1007/s11947-016-1792-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The efficiency of maltodextrin, whey protein isolate, and pea protein isolate to formulate a polyphenol-enriched grape marc extract by spray drying has been compared. Different inlet (120-140 A degrees C ) and outlet (81-89 A degrees C ) temperatures have been evaluated, as well as the amount of carrier expressed as carrier/extract ratio (0.1:1-1:1). The particles obtained were characterized in terms of their chemical composition, morphology, cytotoxicity, and cellular antioxidant activity. Outlet temperature was observed to have a higher influence on the particles than inlet temperature. A 22 % loss in total phenolic content was observed when the extract was spray dried without any carrier material, whereas the addition of the lowest amount of carrier lowered this value (< 12 %). While all the carriers tested showed high phenolic retention results, whey and pea protein outperformed maltodextrin in terms of total phenolic and anthocyanin content; in particular, the particles obtained with the lowest carrier/extract ratio presented the highest phenolic and anthocyanin concentrations per gram of product while maintaining a high phenolic recovery (> 87 %). Whey protein showed an enhancement of the chemical and cellular antioxidant activity per unit mass of gallic acid equivalent when compared to the other carriers.

引用

页码：2046 / 2058

页数：13

共 58 条

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