Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry

Abstract: Background: Berry fruits stand out for their high contents of anthocyanins responsible for their red-purple color. The region of Patagonia, Argentina, is a significant cultivar region of these fruits. Due to berries very short shelf-life, it is interesting the development of dehydrated pro...

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Detalles Bibliográficos
Autores principales: Busso Casati, Carolina, Baeza, Rosa, Sanchez, Virginia Estela
Formato: Artículo
Lenguaje:Inglés
Publicado: Ios Press 2019
Materias:
ARANDANO
SAUCO
CASSIS
POLIFENOLES
ANTOCIANINAS
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/8774
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-8774
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 ARANDANO
SAUCO
CASSIS
POLIFENOLES
ANTOCIANINAS
spellingShingle ARANDANO
SAUCO
CASSIS
POLIFENOLES
ANTOCIANINAS
Busso Casati, Carolina
Baeza, Rosa
Sanchez, Virginia Estela
Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry
topic_facet ARANDANO
SAUCO
CASSIS
POLIFENOLES
ANTOCIANINAS
description Abstract: Background: Berry fruits stand out for their high contents of anthocyanins responsible for their red-purple color. The region of Patagonia, Argentina, is a significant cultivar region of these fruits. Due to berries very short shelf-life, it is interesting the development of dehydrated products that can be stored at room temperature and still be a source of bioactive components and natural colorants. Objective: The objective of this work was to evaluate the effect of freeze-drying process and storage at 38°C on the levels of bioactive compounds and color, in lyophilized products based on blueberry, blackcurrant, elderberry and maqui berry pulps from the El Bolson area, Rio Negro, Argentina. Methods: Fruit pulps with addition of encapsulating agents (Maltodextrin/Arabic gum) were freeze-dried and evaluated for the content of monomeric anthocyanins, total polyphenols, antioxidant capacity, color (CIELab parameters) and physical characteristics. Results: The obtained freeze-dried powders showed high levels of retention of bioactive compounds, yielding between 68.2 and 99.6% of retention of polyphenols and anthocyanins depending on the fruit. Color parameters were also stable after freeze-drying and during 60 days of storage at 38°C. Conclusions: The obtained stable powder ingredients based on berries from Patagonia can be used as a source of bioactive compounds and pigments.
format Artículo
author Busso Casati, Carolina
Baeza, Rosa
Sanchez, Virginia Estela
author_facet Busso Casati, Carolina
Baeza, Rosa
Sanchez, Virginia Estela
author_sort Busso Casati, Carolina
title Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry
title_short Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry
title_full Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry
title_fullStr Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry
title_full_unstemmed Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry
title_sort physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry
publisher Ios Press
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/8774
work_keys_str_mv AT bussocasaticarolina physicochemicalpropertiesandbioactivecompoundscontentinencapsulatedfreezedriedpowdersobtainedfromblueberryelderberryblackcurrantandmaquiberry
AT baezarosa physicochemicalpropertiesandbioactivecompoundscontentinencapsulatedfreezedriedpowdersobtainedfromblueberryelderberryblackcurrantandmaquiberry
AT sanchezvirginiaestela physicochemicalpropertiesandbioactivecompoundscontentinencapsulatedfreezedriedpowdersobtainedfromblueberryelderberryblackcurrantandmaquiberry
bdutipo_str Repositorios
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