Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
Blackcurrants contain high levels of polyphenolics, particularly flavonols and anthocyanins, which contribute to their high antioxidant activity. The aims of this work were the recovery of bioactive compounds from the remaining solid (waste) after processing blackcurrant juice and to obtain spray-dr...
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2018
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v24_n1_p78_Archaina http://hdl.handle.net/20.500.12110/paper_10820132_v24_n1_p78_Archaina |
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paper:paper_10820132_v24_n1_p78_Archaina2023-06-08T16:05:48Z Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing Bioactive compounds blackcurrant spray drying ultrasound-assisted extraction Agents Antioxidants Extraction Flavors Fruits Powders Pyrene Spray drying Anti-oxidant activities Bioactive compounds Blackcurrant Extraction conditions Functional properties Total phenolic compounds Total phenolic content Ultrasound-assisted extraction Anthocyanins anthocyanin antioxidant plant extract analysis chemistry food handling fruit fruit and vegetable juice industrial waste powder Ribes Anthocyanins Antioxidants Food Handling Fruit Fruit and Vegetable Juices Industrial Waste Plant Extracts Powders Ribes Blackcurrants contain high levels of polyphenolics, particularly flavonols and anthocyanins, which contribute to their high antioxidant activity. The aims of this work were the recovery of bioactive compounds from the remaining solid (waste) after processing blackcurrant juice and to obtain spray-dried powders from the blackcurrant juice and extracts. The extraction of bioactive compounds from the fruit pulp was performed by ultrasound-assisted extraction. Experiments were conducted to select the more suitable solvent, and citric acid was chosen. Then, to optimize the extraction conditions (time, solvent concentration, and amplitude) an experimental design using a Box–Behnken Design was done. Comparing the optimized extract with the fruit, 31% total monomeric anthocyanins, 19% total phenolic compounds, and 10% antioxidant capacity were obtained. The optimized extract and the juice were mixed and spray dried, using maltodextrin as carrier matrix. A blackcurrant powder with low hygroscopicity 14.46 ± 0.13 (g a.w./100 g d.m) and high solubility 94.25 ± 4% was obtained. High concentration of bioactive compounds and antioxidant capacity was recorded: Total monomeric anthocyanins 63.01 ± 1 (mg cyn-3-glu/100 g.d.m), total phenolic content 116.87 ± 5 (mg gallic acid/100 g d.m.), and antioxidant capacity 144.40 ± 0.11 (mg eq Trolox/100 g.d.m.). © 2017, © The Author(s) 2017. 2018 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v24_n1_p78_Archaina http://hdl.handle.net/20.500.12110/paper_10820132_v24_n1_p78_Archaina |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Bioactive compounds blackcurrant spray drying ultrasound-assisted extraction Agents Antioxidants Extraction Flavors Fruits Powders Pyrene Spray drying Anti-oxidant activities Bioactive compounds Blackcurrant Extraction conditions Functional properties Total phenolic compounds Total phenolic content Ultrasound-assisted extraction Anthocyanins anthocyanin antioxidant plant extract analysis chemistry food handling fruit fruit and vegetable juice industrial waste powder Ribes Anthocyanins Antioxidants Food Handling Fruit Fruit and Vegetable Juices Industrial Waste Plant Extracts Powders Ribes |
| spellingShingle |
Bioactive compounds blackcurrant spray drying ultrasound-assisted extraction Agents Antioxidants Extraction Flavors Fruits Powders Pyrene Spray drying Anti-oxidant activities Bioactive compounds Blackcurrant Extraction conditions Functional properties Total phenolic compounds Total phenolic content Ultrasound-assisted extraction Anthocyanins anthocyanin antioxidant plant extract analysis chemistry food handling fruit fruit and vegetable juice industrial waste powder Ribes Anthocyanins Antioxidants Food Handling Fruit Fruit and Vegetable Juices Industrial Waste Plant Extracts Powders Ribes Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing |
| topic_facet |
Bioactive compounds blackcurrant spray drying ultrasound-assisted extraction Agents Antioxidants Extraction Flavors Fruits Powders Pyrene Spray drying Anti-oxidant activities Bioactive compounds Blackcurrant Extraction conditions Functional properties Total phenolic compounds Total phenolic content Ultrasound-assisted extraction Anthocyanins anthocyanin antioxidant plant extract analysis chemistry food handling fruit fruit and vegetable juice industrial waste powder Ribes Anthocyanins Antioxidants Food Handling Fruit Fruit and Vegetable Juices Industrial Waste Plant Extracts Powders Ribes |
| description |
Blackcurrants contain high levels of polyphenolics, particularly flavonols and anthocyanins, which contribute to their high antioxidant activity. The aims of this work were the recovery of bioactive compounds from the remaining solid (waste) after processing blackcurrant juice and to obtain spray-dried powders from the blackcurrant juice and extracts. The extraction of bioactive compounds from the fruit pulp was performed by ultrasound-assisted extraction. Experiments were conducted to select the more suitable solvent, and citric acid was chosen. Then, to optimize the extraction conditions (time, solvent concentration, and amplitude) an experimental design using a Box–Behnken Design was done. Comparing the optimized extract with the fruit, 31% total monomeric anthocyanins, 19% total phenolic compounds, and 10% antioxidant capacity were obtained. The optimized extract and the juice were mixed and spray dried, using maltodextrin as carrier matrix. A blackcurrant powder with low hygroscopicity 14.46 ± 0.13 (g a.w./100 g d.m) and high solubility 94.25 ± 4% was obtained. High concentration of bioactive compounds and antioxidant capacity was recorded: Total monomeric anthocyanins 63.01 ± 1 (mg cyn-3-glu/100 g.d.m), total phenolic content 116.87 ± 5 (mg gallic acid/100 g d.m.), and antioxidant capacity 144.40 ± 0.11 (mg eq Trolox/100 g.d.m.). © 2017, © The Author(s) 2017. |
| title |
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing |
| title_short |
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing |
| title_full |
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing |
| title_fullStr |
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing |
| title_full_unstemmed |
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing |
| title_sort |
physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing |
| publishDate |
2018 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v24_n1_p78_Archaina http://hdl.handle.net/20.500.12110/paper_10820132_v24_n1_p78_Archaina |
| _version_ |
1768544607275057152 |