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Title: Stability of spray-dried beetroot extract using oligosaccharides and whey proteins
Keywords: Betalains
Whey protein isolate
Antioxidant activity
Isolado protéico de soro
Atividade antioxidante
Issue Date: 30-May-2018
Publisher: Elsevier
Citation: CARMO, E. L. do et al. Stability of spray-dried beetroot extract using oligosaccharides and whey proteins. Food Chemistry, London, v. 249, p. 51-59, 30 May 2018.
Abstract: The properties and stability of spray-dried beetroot extract using maltodextrin (MD), inulin (IN), and whey protein isolate (WPI) as carrier agents were evaluated. The values of moisture, betalains content, and retention were 3.33–4.24%, 348.79–385.47 mg/100 g (dry-basis), and 88.45–95.69%, respectively. Higher values of antioxidant activity were observed for the treatments using WPI. The treatment with inulin alone presented higher hygroscopicity in the moisture adsorption isotherms at 25 °C and lower thermal stability when evaluating the thermogravimetric curves. When stored at 60 °C, the use of WPI alone conferred lower stability to the beetroot extract powder. In general, the simultaneous use of IN and WPI as carrier agents resulted in good stability of the beetroot extract powder, representing an opportunity for innovation in food products.
Appears in Collections:DCA - Artigos publicados em periódicos

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