Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage

Autores
Baeza, Rosa; Busso, Carolina; Sánchez, Virginia See "Sánchez, Virginia Estela"
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Busso, Carolina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sánchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Elderberry is a rich source of bioactive compounds, particularly anthocyanins, making the development of stable ingredients containing these compounds of considerable interest. In this study, elderberry juice was microencapsulated using spray-drying and freeze-drying techniques with three carriers: maltodextrin (MD), whey protein concentrate (WPC), and soy protein isolate (SPI). The resultant powders were characterized for several physicochemical properties, including moisture content, water activity, hygroscopicity, water sorption isotherms, glass transition temperature (Tg), caking/visual aggregation, and colorimetric parameters. Although high anthocyanin retention was observed in all powder formulations, notable differences in physicochemical attributes were evident. The drying method significantly influenced water sorption isotherms and caking behavior under conditions of 38°C at 44% or 58% relative humidity (RH). Powders containing WPC and SPI demonstrated greater resistance to caking compared to MD-based powders; however, these differences could not be explained solely by Tg values, which were similar across all carriers at comparable moisture levels (48–53°C). After 9 days of storage at 38°C and 44% or 58% RH, powders formulated with WPC (spray-dried or freeze-dried) remained free-flowing, whereas spray-dried powders formulated with SPI exhibited limited agglomeration. In contrast, MD-based powders showed caking under all tested conditions. During thermal treatment at 85°C, freeze-dried powders exhibited a similar trend, with MD formulations displaying higher anthocyanin retention but lower resistance to caking, indicating that protein-based powders maintained superior physical functionality and anti-caking properties after thermal exposure or storage at elevated RH.
Fuente
Food Hydrocolloids for Health, vol. 9, art. 100269
Materia
SAUCO
JUGOS
LIOFILIZACION
SECADO POR ASPERSION
PATAGONIA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/21982
Acceder
id RIUCA_4da7cf49730f60d22d39c3c8671a5549
oai_identifier_str oai:ucacris:123456789/21982
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storageBaeza, RosaBusso, CarolinaSánchez, Virginia See "Sánchez, Virginia Estela"SAUCOJUGOSLIOFILIZACIONSECADO POR ASPERSIONPATAGONIAFil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Busso, Carolina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Sánchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaElderberry is a rich source of bioactive compounds, particularly anthocyanins, making the development of stable ingredients containing these compounds of considerable interest. In this study, elderberry juice was microencapsulated using spray-drying and freeze-drying techniques with three carriers: maltodextrin (MD), whey protein concentrate (WPC), and soy protein isolate (SPI). The resultant powders were characterized for several physicochemical properties, including moisture content, water activity, hygroscopicity, water sorption isotherms, glass transition temperature (Tg), caking/visual aggregation, and colorimetric parameters. Although high anthocyanin retention was observed in all powder formulations, notable differences in physicochemical attributes were evident. The drying method significantly influenced water sorption isotherms and caking behavior under conditions of 38°C at 44% or 58% relative humidity (RH). Powders containing WPC and SPI demonstrated greater resistance to caking compared to MD-based powders; however, these differences could not be explained solely by Tg values, which were similar across all carriers at comparable moisture levels (48–53°C). After 9 days of storage at 38°C and 44% or 58% RH, powders formulated with WPC (spray-dried or freeze-dried) remained free-flowing, whereas spray-dried powders formulated with SPI exhibited limited agglomeration. In contrast, MD-based powders showed caking under all tested conditions. During thermal treatment at 85°C, freeze-dried powders exhibited a similar trend, with MD formulations displaying higher anthocyanin retention but lower resistance to caking, indicating that protein-based powders maintained superior physical functionality and anti-caking properties after thermal exposure or storage at elevated RH.Elsevier2026info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/219822667-025910.1016/j.fhfh.2026.100269Food Hydrocolloids for Health, vol. 9, art. 100269reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica ArgentinaengArgentinainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2026-09-28T11:10:44Zoai:ucacris:123456789/21982instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852026-09-28 11:10:45.459Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage
title Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage
spellingShingle Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage
Baeza, Rosa
SAUCO
JUGOS
LIOFILIZACION
SECADO POR ASPERSION
PATAGONIA
title_short Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage
title_full Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage
title_fullStr Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage
title_full_unstemmed Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage
title_sort Elderberry juice from Argentine Patagonia encapsulated by freeze-drying and spray-drying using different carriers: characterization and stability against heating and storage
dc.creator.none.fl_str_mv Baeza, Rosa
Busso, Carolina
Sánchez, Virginia See "Sánchez, Virginia Estela"
author Baeza, Rosa
author_facet Baeza, Rosa
Busso, Carolina
Sánchez, Virginia See "Sánchez, Virginia Estela"
author_role author
author2 Busso, Carolina
Sánchez, Virginia See "Sánchez, Virginia Estela"
author2_role author
author
dc.subject.none.fl_str_mv SAUCO
JUGOS
LIOFILIZACION
SECADO POR ASPERSION
PATAGONIA
topic SAUCO
JUGOS
LIOFILIZACION
SECADO POR ASPERSION
PATAGONIA
dc.description.none.fl_txt_mv Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Busso, Carolina. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sánchez, Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Elderberry is a rich source of bioactive compounds, particularly anthocyanins, making the development of stable ingredients containing these compounds of considerable interest. In this study, elderberry juice was microencapsulated using spray-drying and freeze-drying techniques with three carriers: maltodextrin (MD), whey protein concentrate (WPC), and soy protein isolate (SPI). The resultant powders were characterized for several physicochemical properties, including moisture content, water activity, hygroscopicity, water sorption isotherms, glass transition temperature (Tg), caking/visual aggregation, and colorimetric parameters. Although high anthocyanin retention was observed in all powder formulations, notable differences in physicochemical attributes were evident. The drying method significantly influenced water sorption isotherms and caking behavior under conditions of 38°C at 44% or 58% relative humidity (RH). Powders containing WPC and SPI demonstrated greater resistance to caking compared to MD-based powders; however, these differences could not be explained solely by Tg values, which were similar across all carriers at comparable moisture levels (48–53°C). After 9 days of storage at 38°C and 44% or 58% RH, powders formulated with WPC (spray-dried or freeze-dried) remained free-flowing, whereas spray-dried powders formulated with SPI exhibited limited agglomeration. In contrast, MD-based powders showed caking under all tested conditions. During thermal treatment at 85°C, freeze-dried powders exhibited a similar trend, with MD formulations displaying higher anthocyanin retention but lower resistance to caking, indicating that protein-based powders maintained superior physical functionality and anti-caking properties after thermal exposure or storage at elevated RH.
description Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate 2026
dc.date.none.fl_str_mv 2026
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 https://repositorio.uca.edu.ar/handle/123456789/21982
2667-0259
10.1016/j.fhfh.2026.100269
url https://repositorio.uca.edu.ar/handle/123456789/21982
identifier_str_mv 2667-0259
10.1016/j.fhfh.2026.100269
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Argentina
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Hydrocolloids for Health, vol. 9, art. 100269
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
_version_ 1877586771733118976
score 13.265058

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