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dc.contributor.author
Archaina, Diego Alberto
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dc.contributor.author
Leiva, Graciela
dc.contributor.author
Salvatori, Daniela Marisol
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dc.contributor.author
Schebor, Carolina Claudia
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dc.date.available
2019-03-27T17:17:49Z
dc.date.issued
2018-01
dc.identifier.citation
Archaina, Diego Alberto; Leiva, Graciela; Salvatori, Daniela Marisol; Schebor, Carolina Claudia; Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing; Sage Publications Ltd; Food Science and Technology International; 24; 1; 1-2018; 78-86
dc.identifier.issn
1082-0132
dc.identifier.uri
http://hdl.handle.net/11336/72642
dc.description.abstract
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.).
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Sage Publications Ltd
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Bioactive Compounds
dc.subject
Blackcurrant
dc.subject
Spray Drying
dc.subject
Ultrasound-Assisted Extraction
dc.subject.classification
Otras Ingeniería Química
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dc.subject.classification
Ingeniería Química
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-03-26T13:57:15Z
dc.journal.volume
24
dc.journal.number
1
dc.journal.pagination
78-86
dc.journal.pais
Estados Unidos
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dc.description.fil
Fil: Archaina, Diego Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
dc.description.fil
Fil: Leiva, Graciela. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
dc.description.fil
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Comahue; Argentina
dc.description.fil
Fil: Schebor, Carolina Claudia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
dc.journal.title
Food Science and Technology International
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013217729601
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013217729601
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