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Open AccessArticle

Spray Drying of Blueberry Juice-Maltodextrin Mixtures: Evaluation of Processing Conditions on Content of Resveratrol

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Facultad de Ingeniería, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
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Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Miguel de Cervantes # 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico
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Coordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, Carretera Cedral Km, 5+600 Ejido San José de las Trojes, Matehuala 78700, Mexico
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Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(10), 437; https://doi.org/10.3390/antiox8100437
Received: 16 August 2019 / Revised: 19 September 2019 / Accepted: 24 September 2019 / Published: 1 October 2019
(This article belongs to the Special Issue Natural Phenolic Compounds for Health, Food and Cosmetic Applications)
Resveratrol is an antioxidant abundant in red fruits, and one of the most powerful inhibiting reactive oxygen species (ROS) and oxidative stress (OS) produced by human metabolism. The effect of the spray drying processing conditions of blueberry juice (BJ) and maltodextrin (MX) mixtures was studied on content and retention of resveratrol. Quantitatively, analysis of variance (ANOVA) showed that concentration of MX was the main variable influencing content of resveratrol. Response surface plots (RSP) confirmed the application limits of maltodextrins based on their molecular weight, where low molecular weight MXs showed a better performance as carrying agents. After qualitatively comparing results for resveratrol against those reported for a larger antioxidant molecule (quercetin 3-D-galactoside), it was observed a higher influence of the number of active sites available for the chemical interactions, instead of stearic hindrance effects. View Full-Text
Keywords: resveratrol; analysis of variance (ANOVA); spray drying; blueberry juice-maltodextrins; conservation of antioxidants resveratrol; analysis of variance (ANOVA); spray drying; blueberry juice-maltodextrins; conservation of antioxidants
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MDPI and ACS Style

Leyva-Porras, C.; Saavedra-Leos, M.Z.; Cervantes-González, E.; Aguirre-Bañuelos, P.; Silva-Cázarez, M.B.; Álvarez-Salas, C. Spray Drying of Blueberry Juice-Maltodextrin Mixtures: Evaluation of Processing Conditions on Content of Resveratrol. Antioxidants 2019, 8, 437.

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