Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage
- López Córdoba, Alex Fernando
- Deladino, Lorena
- Agudelo Mesa, Leidy Bibiana
- Martino, Miriam Nora
DOIAbstract
The interest on yerba mate has increased in the last years due to its high content of bioactive compounds related to health benefits. Antioxidant aqueous extracts of yerba mate were entrapped into a sucrose matrix by co-crystallization. The products were characterized in terms of their morphology, entrapment yield, loading capacity, water activity, moisture content, antioxidant activity, thermal behavior, solubility and hygroscopicity. It was found that the co-crystallization process led to high entrapment yield and maintained the antioxidant activity of the yerba mate extract towards DPPH radical. Also, the co-crystallized powders showed values of water activity, moisture content, hygroscopicity and flowability indicative of high stability...
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