Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability

Autores
Toscano Martínez, Hernando; Gagneten, Maite; Díaz Calderón, Paulo; Enrione, Javier; Salvatori, Daniela Marisol; Schebor, Carolina Claudia; Leiva, Graciela Edith
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Blackcurrant juice extraction was optimized by enzymatic maceration. A Box–Behnken experimental design was used considering the effect of enzyme concentration, temperature, and treatment time over the total polyphenolic content (TPC), antioxidant capacity (AC), and juice yield. Under the obtained optimal conditions (200 ppm enzyme, 45°C and 60 min), a 2.4-fold increment for TPC, 2.8-fold for AC, and 2.7-fold for total monomeric anthocyanins (ACY) were observed, along with a 15% increase in juice yield. The juice was spray-dried and the powder was tested as an ingredient in a jelly dessert. An attractive color product was obtained, also containing blackcurrant bioactive compounds (0.56 ± 0.03 mg GA/g, 0.20 ± 0.02 mg cyd-3-glu/g and 0.16 ± 0.02 mg of GA/g for TPC, ACY, and AC, respectively). This jelly was stable regarding syneresis and antioxidant compounds for 15 days at 4°C. The developed blackcurrant powder could be useful as natural colorant and source of bioactive compounds for several food applications. Practical applications: An efficient extraction process of blackcurrant juice by enzymatic treatment of ground fruit was achieved. As a result of the process, it was possible to improve the extraction of bioactive compounds and also increasing antioxidant activity. A fruit juice powder was obtained from the enriched juice by spray-drying. The blackcurrant powder showed relatively good physical characteristics and potential functional properties. The use of this powder as a natural colorant in a jelly dessert showed promising results. The ingredient not only enriched the product with bioactive components, but also provided a stable and attractive color. Moreover, the gel properties were improved and the jelly showed very good acceptance in the consumer’s perception test. These results prove that this ingredient has good potential to be used as natural colorant and functional additive in food.
Fil: Toscano Martínez, Hernando. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Gagneten, Maite. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Díaz Calderón, Paulo. Universidad de Los Andes, Chile; Chile
Fil: Enrione, Javier. Universidad de Los Andes, Chile; Chile
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Leiva, Graciela Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Materia
BIOACTIVE COMPOUNDS
BLACKCURRANT
ENZYMATIC EXTRACTION
FOOD INGREDIENTS
SPRAY-DRYING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/145786
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/145786
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptabilityToscano Martínez, HernandoGagneten, MaiteDíaz Calderón, PauloEnrione, JavierSalvatori, Daniela MarisolSchebor, Carolina ClaudiaLeiva, Graciela EdithBIOACTIVE COMPOUNDSBLACKCURRANTENZYMATIC EXTRACTIONFOOD INGREDIENTSSPRAY-DRYINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Blackcurrant juice extraction was optimized by enzymatic maceration. A Box–Behnken experimental design was used considering the effect of enzyme concentration, temperature, and treatment time over the total polyphenolic content (TPC), antioxidant capacity (AC), and juice yield. Under the obtained optimal conditions (200 ppm enzyme, 45°C and 60 min), a 2.4-fold increment for TPC, 2.8-fold for AC, and 2.7-fold for total monomeric anthocyanins (ACY) were observed, along with a 15% increase in juice yield. The juice was spray-dried and the powder was tested as an ingredient in a jelly dessert. An attractive color product was obtained, also containing blackcurrant bioactive compounds (0.56 ± 0.03 mg GA/g, 0.20 ± 0.02 mg cyd-3-glu/g and 0.16 ± 0.02 mg of GA/g for TPC, ACY, and AC, respectively). This jelly was stable regarding syneresis and antioxidant compounds for 15 days at 4°C. The developed blackcurrant powder could be useful as natural colorant and source of bioactive compounds for several food applications. Practical applications: An efficient extraction process of blackcurrant juice by enzymatic treatment of ground fruit was achieved. As a result of the process, it was possible to improve the extraction of bioactive compounds and also increasing antioxidant activity. A fruit juice powder was obtained from the enriched juice by spray-drying. The blackcurrant powder showed relatively good physical characteristics and potential functional properties. The use of this powder as a natural colorant in a jelly dessert showed promising results. The ingredient not only enriched the product with bioactive components, but also provided a stable and attractive color. Moreover, the gel properties were improved and the jelly showed very good acceptance in the consumer’s perception test. These results prove that this ingredient has good potential to be used as natural colorant and functional additive in food.Fil: Toscano Martínez, Hernando. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Gagneten, Maite. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Díaz Calderón, Paulo. Universidad de Los Andes, Chile; ChileFil: Enrione, Javier. Universidad de Los Andes, Chile; ChileFil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Leiva, Graciela Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaWiley Blackwell Publishing, Inc2020-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/145786Toscano Martínez, Hernando; Gagneten, Maite; Díaz Calderón, Paulo; Enrione, Javier; Salvatori, Daniela Marisol; et al.; Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 45; 1; 10-2020; 1-250145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/jfpp.15011info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.15011info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:23Zoai:ri.conicet.gov.ar:11336/145786instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:01:24.403CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability
title Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability
spellingShingle Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability
Toscano Martínez, Hernando
BIOACTIVE COMPOUNDS
BLACKCURRANT
ENZYMATIC EXTRACTION
FOOD INGREDIENTS
SPRAY-DRYING
title_short Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability
title_full Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability
title_fullStr Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability
title_full_unstemmed Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability
title_sort Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability
dc.creator.none.fl_str_mv Toscano Martínez, Hernando
Gagneten, Maite
Díaz Calderón, Paulo
Enrione, Javier
Salvatori, Daniela Marisol
Schebor, Carolina Claudia
Leiva, Graciela Edith
author Toscano Martínez, Hernando
author_facet Toscano Martínez, Hernando
Gagneten, Maite
Díaz Calderón, Paulo
Enrione, Javier
Salvatori, Daniela Marisol
Schebor, Carolina Claudia
Leiva, Graciela Edith
author_role author
author2 Gagneten, Maite
Díaz Calderón, Paulo
Enrione, Javier
Salvatori, Daniela Marisol
Schebor, Carolina Claudia
Leiva, Graciela Edith
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv BIOACTIVE COMPOUNDS
BLACKCURRANT
ENZYMATIC EXTRACTION
FOOD INGREDIENTS
SPRAY-DRYING
topic BIOACTIVE COMPOUNDS
BLACKCURRANT
ENZYMATIC EXTRACTION
FOOD INGREDIENTS
SPRAY-DRYING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Blackcurrant juice extraction was optimized by enzymatic maceration. A Box–Behnken experimental design was used considering the effect of enzyme concentration, temperature, and treatment time over the total polyphenolic content (TPC), antioxidant capacity (AC), and juice yield. Under the obtained optimal conditions (200 ppm enzyme, 45°C and 60 min), a 2.4-fold increment for TPC, 2.8-fold for AC, and 2.7-fold for total monomeric anthocyanins (ACY) were observed, along with a 15% increase in juice yield. The juice was spray-dried and the powder was tested as an ingredient in a jelly dessert. An attractive color product was obtained, also containing blackcurrant bioactive compounds (0.56 ± 0.03 mg GA/g, 0.20 ± 0.02 mg cyd-3-glu/g and 0.16 ± 0.02 mg of GA/g for TPC, ACY, and AC, respectively). This jelly was stable regarding syneresis and antioxidant compounds for 15 days at 4°C. The developed blackcurrant powder could be useful as natural colorant and source of bioactive compounds for several food applications. Practical applications: An efficient extraction process of blackcurrant juice by enzymatic treatment of ground fruit was achieved. As a result of the process, it was possible to improve the extraction of bioactive compounds and also increasing antioxidant activity. A fruit juice powder was obtained from the enriched juice by spray-drying. The blackcurrant powder showed relatively good physical characteristics and potential functional properties. The use of this powder as a natural colorant in a jelly dessert showed promising results. The ingredient not only enriched the product with bioactive components, but also provided a stable and attractive color. Moreover, the gel properties were improved and the jelly showed very good acceptance in the consumer’s perception test. These results prove that this ingredient has good potential to be used as natural colorant and functional additive in food.
Fil: Toscano Martínez, Hernando. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Gagneten, Maite. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Díaz Calderón, Paulo. Universidad de Los Andes, Chile; Chile
Fil: Enrione, Javier. Universidad de Los Andes, Chile; Chile
Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Leiva, Graciela Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
description Blackcurrant juice extraction was optimized by enzymatic maceration. A Box–Behnken experimental design was used considering the effect of enzyme concentration, temperature, and treatment time over the total polyphenolic content (TPC), antioxidant capacity (AC), and juice yield. Under the obtained optimal conditions (200 ppm enzyme, 45°C and 60 min), a 2.4-fold increment for TPC, 2.8-fold for AC, and 2.7-fold for total monomeric anthocyanins (ACY) were observed, along with a 15% increase in juice yield. The juice was spray-dried and the powder was tested as an ingredient in a jelly dessert. An attractive color product was obtained, also containing blackcurrant bioactive compounds (0.56 ± 0.03 mg GA/g, 0.20 ± 0.02 mg cyd-3-glu/g and 0.16 ± 0.02 mg of GA/g for TPC, ACY, and AC, respectively). This jelly was stable regarding syneresis and antioxidant compounds for 15 days at 4°C. The developed blackcurrant powder could be useful as natural colorant and source of bioactive compounds for several food applications. Practical applications: An efficient extraction process of blackcurrant juice by enzymatic treatment of ground fruit was achieved. As a result of the process, it was possible to improve the extraction of bioactive compounds and also increasing antioxidant activity. A fruit juice powder was obtained from the enriched juice by spray-drying. The blackcurrant powder showed relatively good physical characteristics and potential functional properties. The use of this powder as a natural colorant in a jelly dessert showed promising results. The ingredient not only enriched the product with bioactive components, but also provided a stable and attractive color. Moreover, the gel properties were improved and the jelly showed very good acceptance in the consumer’s perception test. These results prove that this ingredient has good potential to be used as natural colorant and functional additive in food.
publishDate 2020
dc.date.none.fl_str_mv 2020-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/145786
Toscano Martínez, Hernando; Gagneten, Maite; Díaz Calderón, Paulo; Enrione, Javier; Salvatori, Daniela Marisol; et al.; Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 45; 1; 10-2020; 1-25
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/145786
identifier_str_mv Toscano Martínez, Hernando; Gagneten, Maite; Díaz Calderón, Paulo; Enrione, Javier; Salvatori, Daniela Marisol; et al.; Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 45; 1; 10-2020; 1-25
0145-8892
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/jfpp.15011
info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.15011
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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