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Artículo

Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties

Olivares la Madrid, Ana PaulaIcon ; Villalva, Fernando JosuéIcon ; Lotufo Haddad, Agustina MarcelaIcon ; Alcocer, Jimena CeciliaIcon ; Cravero Bruneri, Andrea Paula; Armada de Romano, Margarita
Fecha de publicación: 09/2022
Editorial: Springer
Revista: Journal of Food Science and Technology
ISSN: 0022-1155
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Salta province, northwestern Argentina, produces blueberries for export and discards fruits with a potential quantity of bioactive compounds. These bioactive compounds have health-promoting properties that prevent or delay the appearance of chronic diseases. This study aimed to formulate blueberry microcapsules using discarded fruit, to determine and evaluate the effect of spray-drying and lyophilization on the bioactive compounds and their physical properties. Fourteen capsule prototypes were obtained by applying a randomized full factorial design with two factors: type of drying and type of wall material. The former factor had two levels (spray-drying and lyophilization) and the latter had three levels, each with defined quantities to be used, namely maltodextrin (0%, 10%, 15%, and 30%), gum Arabic (0%, 10%, 15%, and 30%), and modified starch (0%, 10%, 15%, and 30%). Spray-drying, lyophilization, total polyphenols, anthocyanins, proanthocyanidins, antioxidant activity, and the physical properties of the microcapsules were analyzed using ANOVA, PCA, and cluster analysis. Results showed significant differences between the two processes (P < 0,05), with lyophilization being better at preserving bioactive compounds. The PCA test also showed a positive association between lyophilization and bioactive compounds, while spray-drying powders were related to negative characteristics, like moisture and water activity.
Palabras clave: BIOACTIVE COMPOUNDS , BLUEBERRY WASTE , LYOPHILIZATION , MICROCAPSULES , PHYSICAL PROPERTIES , SPRAY-DRYING
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/211247
URL: https://link.springer.com/10.1007/s13197-021-05343-7
DOI: http://dx.doi.org/10.1007/s13197-021-05343-7
Colecciones
Articulos(INIQUI)
Articulos de INST.DE INVEST.PARA LA INDUSTRIA QUIMICA (I)
Citación
Olivares la Madrid, Ana Paula; Villalva, Fernando Josué; Lotufo Haddad, Agustina Marcela; Alcocer, Jimena Cecilia; Cravero Bruneri, Andrea Paula; et al.; Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties; Springer; Journal of Food Science and Technology; 59; 9; 9-2022; 3502-3510
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