abstract

• 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. © 2019 by the authors. Licensee MDPI, Basel, Switzerland.

authors

• Aguirre Bañuelos Patricia
• Cervantes González Elsa
• Leyva-Porras C.
• Saavedra Leos María Zenaida
• Silva Cazares Macrina Beatriz
• Álvarez Salas Claudia

publication date

• 2019-01-01

funding provided via

• Center for Outcomes Research and Evaluation, Yale School of Medicine, CORE: CA-259  Grant

published in

• Antioxidants  Journal

keywords

• Analysis of variance (ANOVA); Blueberry juice-maltodextrins; Conservation of antioxidants; Resveratrol; Spray drying

Digital Object Identifier (DOI)

• 10.3390/antiox8100437

start page

end page

volume

• 8

issue

• 10