Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product

Autores
Irigoytia, Maria Belén; Irigoytia, Karen Florencia; Sosa, Natalia; de Escalada Pla, Marina Francisca; Genevois, Carolina Elizabeth
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Industrial blueberry juice processing results in a significant amount of by-product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional characteristics of foods. The aim of this study was to obtain novel ingredients based on blueberry by-product, applying different drying methods: convective (CD), freeze drying (FD) and vacuum drying (VD). The powders were physicochemically, functionally and nutritionally characterized. Finally, its application to formulate muffins in replacing 10–20–30% of wheat flour was studied to evaluate the effect on textural, colour and sensorial characteristics. RESULTS: CD reduced the hydration and functional properties when compared to FD and VD. The powders were characterized by a high content of dietary fibre (273 ± 5 g kg−1) and good retention and bioaccessibility of antioxidant compounds (39–85% range). The powder addition to formulate muffin decreased lightness and chromaticity, without differences due to the drying process. The texture parameters were reduced with 10% of ingredient addition; meanwhile, 20–30% showed similar values to the muffin control. Sensorial evaluation presented good overall acceptability (>6 ± 2 on a 9-point hedonic scale) and some specific attributes showed a significant drop in overall acceptability, recommending its optimization according to penalty analysis. CONCLUSION: These results suggest that functional ingredients rich in fibre and bioactive compounds may be obtained from an industrial by-product, giving added value and avoiding or reducing their loss; this could also be a promising vehicle to incorporate dietary fibre and bioactive compounds into bakery goods.
Fil: Irigoytia, Maria Belén. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Irigoytia, Karen Florencia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Sosa, Natalia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Materia
ANTIOXIDANT COMPOUNDS
BERRIES
IN VITRO BIOACCESSIBILITY
INDUSTRIAL JUICE BY-PRODUCTS
MUFFINS
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:11336/200232
Acceder
id CONICETDig_d360aefab73d14b9967c9ca10c64812d
oai_identifier_str oai:ri.conicet.gov.ar:11336/200232
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery productIrigoytia, Maria BelénIrigoytia, Karen FlorenciaSosa, Nataliade Escalada Pla, Marina FranciscaGenevois, Carolina ElizabethANTIOXIDANT COMPOUNDSBERRIESIN VITRO BIOACCESSIBILITYINDUSTRIAL JUICE BY-PRODUCTSMUFFINShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BACKGROUND: Industrial blueberry juice processing results in a significant amount of by-product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional characteristics of foods. The aim of this study was to obtain novel ingredients based on blueberry by-product, applying different drying methods: convective (CD), freeze drying (FD) and vacuum drying (VD). The powders were physicochemically, functionally and nutritionally characterized. Finally, its application to formulate muffins in replacing 10–20–30% of wheat flour was studied to evaluate the effect on textural, colour and sensorial characteristics. RESULTS: CD reduced the hydration and functional properties when compared to FD and VD. The powders were characterized by a high content of dietary fibre (273 ± 5 g kg−1) and good retention and bioaccessibility of antioxidant compounds (39–85% range). The powder addition to formulate muffin decreased lightness and chromaticity, without differences due to the drying process. The texture parameters were reduced with 10% of ingredient addition; meanwhile, 20–30% showed similar values to the muffin control. Sensorial evaluation presented good overall acceptability (>6 ± 2 on a 9-point hedonic scale) and some specific attributes showed a significant drop in overall acceptability, recommending its optimization according to penalty analysis. CONCLUSION: These results suggest that functional ingredients rich in fibre and bioactive compounds may be obtained from an industrial by-product, giving added value and avoiding or reducing their loss; this could also be a promising vehicle to incorporate dietary fibre and bioactive compounds into bakery goods.Fil: Irigoytia, Maria Belén. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Irigoytia, Karen Florencia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Sosa, Natalia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaJohn Wiley & Sons Ltd2022-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/200232Irigoytia, Maria Belén; Irigoytia, Karen Florencia; Sosa, Natalia; de Escalada Pla, Marina Francisca; Genevois, Carolina Elizabeth; Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 102; 11; 8-2022; 4551-45600022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.11812info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.11812info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-02-26T10:02:47Zoai:ri.conicet.gov.ar:11336/200232instacron: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:34982026-02-26 10:02:48.113CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product
title Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product
spellingShingle Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product
Irigoytia, Maria Belén
ANTIOXIDANT COMPOUNDS
BERRIES
IN VITRO BIOACCESSIBILITY
INDUSTRIAL JUICE BY-PRODUCTS
MUFFINS
title_short Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product
title_full Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product
title_fullStr Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product
title_full_unstemmed Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product
title_sort Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product
dc.creator.none.fl_str_mv Irigoytia, Maria Belén
Irigoytia, Karen Florencia
Sosa, Natalia
de Escalada Pla, Marina Francisca
Genevois, Carolina Elizabeth
author Irigoytia, Maria Belén
author_facet Irigoytia, Maria Belén
Irigoytia, Karen Florencia
Sosa, Natalia
de Escalada Pla, Marina Francisca
Genevois, Carolina Elizabeth
author_role author
author2 Irigoytia, Karen Florencia
Sosa, Natalia
de Escalada Pla, Marina Francisca
Genevois, Carolina Elizabeth
author2_role author
author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT COMPOUNDS
BERRIES
IN VITRO BIOACCESSIBILITY
INDUSTRIAL JUICE BY-PRODUCTS
MUFFINS
topic ANTIOXIDANT COMPOUNDS
BERRIES
IN VITRO BIOACCESSIBILITY
INDUSTRIAL JUICE BY-PRODUCTS
MUFFINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: Industrial blueberry juice processing results in a significant amount of by-product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional characteristics of foods. The aim of this study was to obtain novel ingredients based on blueberry by-product, applying different drying methods: convective (CD), freeze drying (FD) and vacuum drying (VD). The powders were physicochemically, functionally and nutritionally characterized. Finally, its application to formulate muffins in replacing 10–20–30% of wheat flour was studied to evaluate the effect on textural, colour and sensorial characteristics. RESULTS: CD reduced the hydration and functional properties when compared to FD and VD. The powders were characterized by a high content of dietary fibre (273 ± 5 g kg−1) and good retention and bioaccessibility of antioxidant compounds (39–85% range). The powder addition to formulate muffin decreased lightness and chromaticity, without differences due to the drying process. The texture parameters were reduced with 10% of ingredient addition; meanwhile, 20–30% showed similar values to the muffin control. Sensorial evaluation presented good overall acceptability (>6 ± 2 on a 9-point hedonic scale) and some specific attributes showed a significant drop in overall acceptability, recommending its optimization according to penalty analysis. CONCLUSION: These results suggest that functional ingredients rich in fibre and bioactive compounds may be obtained from an industrial by-product, giving added value and avoiding or reducing their loss; this could also be a promising vehicle to incorporate dietary fibre and bioactive compounds into bakery goods.
Fil: Irigoytia, Maria Belén. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina
Fil: Irigoytia, Karen Florencia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Sosa, Natalia. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Fil: Genevois, Carolina Elizabeth. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
description BACKGROUND: Industrial blueberry juice processing results in a significant amount of by-product, the so called pomace, which could represent a nutritionally valuable source of fibre and bioactive compounds to enhance either technological or nutritional characteristics of foods. The aim of this study was to obtain novel ingredients based on blueberry by-product, applying different drying methods: convective (CD), freeze drying (FD) and vacuum drying (VD). The powders were physicochemically, functionally and nutritionally characterized. Finally, its application to formulate muffins in replacing 10–20–30% of wheat flour was studied to evaluate the effect on textural, colour and sensorial characteristics. RESULTS: CD reduced the hydration and functional properties when compared to FD and VD. The powders were characterized by a high content of dietary fibre (273 ± 5 g kg−1) and good retention and bioaccessibility of antioxidant compounds (39–85% range). The powder addition to formulate muffin decreased lightness and chromaticity, without differences due to the drying process. The texture parameters were reduced with 10% of ingredient addition; meanwhile, 20–30% showed similar values to the muffin control. Sensorial evaluation presented good overall acceptability (>6 ± 2 on a 9-point hedonic scale) and some specific attributes showed a significant drop in overall acceptability, recommending its optimization according to penalty analysis. CONCLUSION: These results suggest that functional ingredients rich in fibre and bioactive compounds may be obtained from an industrial by-product, giving added value and avoiding or reducing their loss; this could also be a promising vehicle to incorporate dietary fibre and bioactive compounds into bakery goods.
publishDate 2022
dc.date.none.fl_str_mv 2022-08
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/11336/200232
Irigoytia, Maria Belén; Irigoytia, Karen Florencia; Sosa, Natalia; de Escalada Pla, Marina Francisca; Genevois, Carolina Elizabeth; Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 102; 11; 8-2022; 4551-4560
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/200232
identifier_str_mv Irigoytia, Maria Belén; Irigoytia, Karen Florencia; Sosa, Natalia; de Escalada Pla, Marina Francisca; Genevois, Carolina Elizabeth; Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 102; 11; 8-2022; 4551-4560
0022-5142
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/10.1002/jsfa.11812
info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.11812
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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
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 13.176822

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