Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants

Abstract: BACKGROUND: Yerba-mate (YM) and blackcurrant (BC) are rich in polyphenols and anthocyanins with proven health benefits therefore they could be used in functional beverage preparation.OBJECTIVE: To (a) develop a palatable powdered beverage with high physicochemical and nutritional quality u...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Orjuela Palacio, Juliana M., Zamora, María Clara, Lanari, M. C.
Formato: Artículo
Lenguaje:Inglés
Publicado: IOS Press 2022
Materias:
YERBA MATE
ANTIOXIDANTES
GROSELLA NEGRA
METODOS ANTIOXIDANTES DINAMICOS
DIGESTIÓN GASTROINTESTINAL IN VITRO
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/14695
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-14695
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic YERBA MATE
ANTIOXIDANTES
GROSELLA NEGRA
METODOS ANTIOXIDANTES DINAMICOS
DIGESTIÓN GASTROINTESTINAL IN VITRO
spellingShingle YERBA MATE
ANTIOXIDANTES
GROSELLA NEGRA
METODOS ANTIOXIDANTES DINAMICOS
DIGESTIÓN GASTROINTESTINAL IN VITRO
Orjuela Palacio, Juliana M.
Zamora, María Clara
Lanari, M. C.
Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants
topic_facet YERBA MATE
ANTIOXIDANTES
GROSELLA NEGRA
METODOS ANTIOXIDANTES DINAMICOS
DIGESTIÓN GASTROINTESTINAL IN VITRO
description Abstract: BACKGROUND: Yerba-mate (YM) and blackcurrant (BC) are rich in polyphenols and anthocyanins with proven health benefits therefore they could be used in functional beverage preparation.OBJECTIVE: To (a) develop a palatable powdered beverage with high physicochemical and nutritional quality using YM/BC, (b) determine the effect of in-vitro gastrointestinal digestion on antioxidant content and activity and (c) evaluate beverage?s acceptance temporal changes and dynamic profile during multiple intakes.METHODS: We determined powder?s water-activity (aw), moisture content, flowability, micro-morphology, color, cold water solubility, glass-transition temperature (Tg), total polyphenols (TP)/anthocyanins (MAC) and ascorbic-acid contents, antiradical activity (DPPH).RESULTS: Powder?s aw (0.089) ensured biochemical/microbiological stability. Tg(55.64◦C) indicated that YM/BC?s vacuum- storage at 20?25◦C was possible without losing glassy state. Powder?s cold water?s solubility was 90%. 1 L (60 g/L)provided 556.8mg TP/198.11mg monomeric-anthocyanins. Ascorbic- acid dose was half the recommended daily intake. In-vitro gastrointestinal digestion reduced total polyphenols/monomeric-anthocyanins 59?70%, but antiradical activity losseswere 9%. Overall-acceptance and Time-Intensity curves results were in the Hedonic scale?s ?Like moderately to like very much? zone. Berries/Sweet were the only dominant attributes Astringency accumulative effects not detected.CONCLUSIONS: The YM/BC powder had good physical/biochemical/microbiological stability under industrial storage conditions and high antiradical activity after simulated gastrointestinal digestion. Sensory scores suggested that consumer?s acceptance could be high.
format Artículo
author Orjuela Palacio, Juliana M.
Zamora, María Clara
Lanari, M. C.
author_facet Orjuela Palacio, Juliana M.
Zamora, María Clara
Lanari, M. C.
author_sort Orjuela Palacio, Juliana M.
title Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants
title_short Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants
title_full Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants
title_fullStr Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants
title_full_unstemmed Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants
title_sort physicochemical and dynamic sensory characterization of a yerba mate/blackcurrant instant beverage powder rich in natural antioxidants
publisher IOS Press
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/14695
work_keys_str_mv AT orjuelapalaciojulianam physicochemicalanddynamicsensorycharacterizationofayerbamateblackcurrantinstantbeveragepowderrichinnaturalantioxidants
AT zamoramariaclara physicochemicalanddynamicsensorycharacterizationofayerbamateblackcurrantinstantbeveragepowderrichinnaturalantioxidants
AT lanarimc physicochemicalanddynamicsensorycharacterizationofayerbamateblackcurrantinstantbeveragepowderrichinnaturalantioxidants
bdutipo_str Repositorios
_version_ 1764820523700715524

Ejemplares similares