BACKGROUND: Arazá, a flavorsome berry rich in antigenotoxic and antimutagenic antioxidants (phenolics/carotenoids/ flavonoids/ascorbic acid) could be used for preparing functional powdered instant-beverages. Moisture sorption can cause quality problems therefore a thorough analysis of powder sorption properties is required. OBJECTIVE: To study freeze-dried arazá moisture sorption behavior using maltodextrin or Arabic-gum as drying-aids and its effect on isosteric-sorption-heat, differential-entropy, mechanism controlling moisture-sorption, color, solubility and antioxidant content/activity. METHODS: To determine arazá/maltodextrin and arazá/Arabic-gum moisture-sorption capacities and their effect on powders physicochemical properties, samples were exposed to relative humidities ranging 11-76% and 10/20/40 • C until reaching equilibrium. Changes in equilibrium water content (W c ), cold water solubility, antioxidant (polyphenols, flavonoids, carotenoids and ascorbic acid) concentration and activity were recorded. RESULTS: GAB model satisfactorily predicted W m ; the samples monolayer-moisture concentrations were lower than 0.1 kg H 2 O (kg dried matter) -1 indicating good powder stability. Thermodynamic properties/W c relationships and the sorption process mechanism were determined. At 10/20 • C arazá/maltodextrin had better color/solubility, higher total polyphenols/carotenoids/flavonoids and lower ascorbic acid contents than arazá/Arabic-gum, however, antioxidant activities were similar. Temperature/water activity (a w ) combinations for optimum color, solubility, antioxidant content/activity were 10 • C/a w ≤0.11 (arazá/Arabic-gum) and 10 • C/a w ≤0.23 (arazá/maltodextrin).
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