Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh)

Arazá, a berry rich in heat-sensitive bioactives (phenolics/carotenoids/flavonoids/ascorbic acid), may be suitable for preparing functional foods, however, its high perishability hinders its industrial application. Although freezing (Fr) and freezedrying (LIO) are popular methods for preserving frui...

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Autores principales: Reyes Álvarez, Camilo Andrés, Lanari Vila, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2023
Materias:
Química
Arazá
Eugenia stipitata
Freezing
Osmodehydro-freezing
Osmodehydro-freezedrying
Gastrointestinal digestion
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/159782
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-159782
record_format dspace
spelling I19-R120-10915-1597822023-11-08T20:07:41Z http://sedici.unlp.edu.ar/handle/10915/159782 Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh) Reyes Álvarez, Camilo Andrés Lanari Vila, María Cecilia 2023 2023-11-03T18:31:52Z en Química Arazá Eugenia stipitata Freezing Osmodehydro-freezing Osmodehydro-freezedrying Gastrointestinal digestion Arazá, a berry rich in heat-sensitive bioactives (phenolics/carotenoids/flavonoids/ascorbic acid), may be suitable for preparing functional foods, however, its high perishability hinders its industrial application. Although freezing (Fr) and freezedrying (LIO) are popular methods for preserving fruits, they may cause undesirable quality changes. Adding an osmo-dehydration pretreatment (OD) before freezing (osmodehydro-freezing/OD-Fr) or freezedrying (osmodehydro-freezedrying/OD-LIO) diminishes processing time which may improve the final product quality This study analyzed the effect of Fr/LIO/OD/OD-Fr/OD-LIO on color, antioxidant content/activity, polyphenol composition and bioaccessibility (BAC) of arazá. OD pretreatment increased freezing rate (58 %) and reduced osmodehydro-frozen arazá drip-loss (40%) Osmodehydrated samples presented the highest discoloration levels (15.7), freezing/freezedrying pretreated arazá improved them 16–48 %. Fr/LIO gave the best results regarding polyphenol content (99–48 %), and activity (97–88 %) retention; whereas OD/LIO produced the highest losses (59–84 %). Results showed that in comparison with untreated fruit, freezing arazá did not affect the bioaccessible antioxidants content/activity, conversely, freezedrying reduced antioxidant activity and total-flavonoids BAC levels (14–21 %) without modifying polyphenols/carotenoids bioaccessibilities. Although osmodehydro-freezing increased total-polyphenol bioaccessibility (22 %) without affecting that corresponding to total-flavonoids, it reduced antioxidant activity retention (16–42 %). Osmodehydro-freezdrying impact was negative on all properties (13–55 %) except Ferric-Reducing-Antioxidant-Power that increased (10 %). Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by-nc-nd/4.0/ Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Arazá
Eugenia stipitata
Freezing
Osmodehydro-freezing
Osmodehydro-freezedrying
Gastrointestinal digestion
spellingShingle Química
Arazá
Eugenia stipitata
Freezing
Osmodehydro-freezing
Osmodehydro-freezedrying
Gastrointestinal digestion
Reyes Álvarez, Camilo Andrés
Lanari Vila, María Cecilia
Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh)
topic_facet Química
Arazá
Eugenia stipitata
Freezing
Osmodehydro-freezing
Osmodehydro-freezedrying
Gastrointestinal digestion
description Arazá, a berry rich in heat-sensitive bioactives (phenolics/carotenoids/flavonoids/ascorbic acid), may be suitable for preparing functional foods, however, its high perishability hinders its industrial application. Although freezing (Fr) and freezedrying (LIO) are popular methods for preserving fruits, they may cause undesirable quality changes. Adding an osmo-dehydration pretreatment (OD) before freezing (osmodehydro-freezing/OD-Fr) or freezedrying (osmodehydro-freezedrying/OD-LIO) diminishes processing time which may improve the final product quality This study analyzed the effect of Fr/LIO/OD/OD-Fr/OD-LIO on color, antioxidant content/activity, polyphenol composition and bioaccessibility (BAC) of arazá. OD pretreatment increased freezing rate (58 %) and reduced osmodehydro-frozen arazá drip-loss (40%) Osmodehydrated samples presented the highest discoloration levels (15.7), freezing/freezedrying pretreated arazá improved them 16–48 %. Fr/LIO gave the best results regarding polyphenol content (99–48 %), and activity (97–88 %) retention; whereas OD/LIO produced the highest losses (59–84 %). Results showed that in comparison with untreated fruit, freezing arazá did not affect the bioaccessible antioxidants content/activity, conversely, freezedrying reduced antioxidant activity and total-flavonoids BAC levels (14–21 %) without modifying polyphenols/carotenoids bioaccessibilities. Although osmodehydro-freezing increased total-polyphenol bioaccessibility (22 %) without affecting that corresponding to total-flavonoids, it reduced antioxidant activity retention (16–42 %). Osmodehydro-freezdrying impact was negative on all properties (13–55 %) except Ferric-Reducing-Antioxidant-Power that increased (10 %).
format Articulo
Articulo
author Reyes Álvarez, Camilo Andrés
Lanari Vila, María Cecilia
author_facet Reyes Álvarez, Camilo Andrés
Lanari Vila, María Cecilia
author_sort Reyes Álvarez, Camilo Andrés
title Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh)
title_short Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh)
title_full Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh)
title_fullStr Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh)
title_full_unstemmed Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh)
title_sort effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (eugenia stipitata mcvaugh)
publishDate 2023
url http://sedici.unlp.edu.ar/handle/10915/159782
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