Stability of spray-dried beetroot extract using oligosaccharides and whey proteins

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCarmo, Eloá Lourenço do-
Autor(es): dc.creatorTeodoro, Rhana Amanda Ribeiro-
Autor(es): dc.creatorFélix, Pedro Henrique Campelo-
Autor(es): dc.creatorFernandes, Regiane Victória de Barros-
Autor(es): dc.creatorOliveira, Érica Resende de-
Autor(es): dc.creatorVeiga, Taís Regina Lima Abreu-
Autor(es): dc.creatorBorges, Soraia Vilela-
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Data de aceite: dc.date.accessioned2026-02-09T11:27:26Z-
Data de disponibilização: dc.date.available2026-02-09T11:27:26Z-
Data de envio: dc.date.issued2019-03-29-
Data de envio: dc.date.issued2019-03-29-
Data de envio: dc.date.issued2018-05-30-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33316-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0308814617320472#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1141188-
Descrição: dc.descriptionThe 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.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Chemistry-
Palavras-chave: dc.subjectBetalains-
Palavras-chave: dc.subjectInulin-
Palavras-chave: dc.subjectWhey protein isolate-
Palavras-chave: dc.subjectAntioxidant activity-
Palavras-chave: dc.subjectInulina-
Palavras-chave: dc.subjectIsolado protéico de soro-
Palavras-chave: dc.subjectAtividade antioxidante-
Título: dc.titleStability of spray-dried beetroot extract using oligosaccharides and whey proteins-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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