Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds

Autores
Correa Uriburu, Florencia; Zampini, Iris Catiana; Maldonado, Luis Maria; Gómez Mattson, Milagros; Salvatori, Daniela; Isla, María Inés
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In previous studies, the Argentinean native plants called Zuccagnia punctata (jarilla, pus pus, lata) and Solanum betaceum (chilto, tree tomato) were reported as new natural sources of antioxidant compounds, mainly chalcones, anthocyanins and rosmarinic acid derivates. The present study deals with the production of antioxidant beverages of Z. punctata (Zp) extract and chilto juice with honey as sweetener. A Zp extract and red chilto juice were obtained according to Food Code and characterized. The beverages were formulated by using maltodextrin (MD) with two dextrose equivalents (DE), 10 and 15, and then spray-dried at an inlet air temperature of 130 °C. The physicochemical, microscopical, phytochemical and functional characteristics of the powders were surveyed. The experiments carried out showed good physical properties for both formulations showing high water solubility with adequate features for handling, transport and storage. The chromatic parameters of both powdered beverages indicate orange–pink tones regardless of the wall material used. The total polyphenol and flavonoid content in the beverages were kept after spray-drying (92 and 100%, respectively). The anthocyanins were less stable under drying conditions (yield 58%). Both powdered beverages showed high scavenger capacity on ABTS•+, HO• and H2O2 (SC50 between 3.29 to 41.05 µg GAE/mL) and were able to inhibit xanthine oxidase (XOD) activity (CI50 between 91.35 and 114.43 µg GAE/mL). The beverages were neither toxic nor mutagenic in the concentration range with biological activity. The results obtained in the present work scientifically support the use of the powdered beverages of Argentinean native plants as antioxidant.
EEA Famaillá
Fil: Correa Uriburu, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Correa Uriburu, Florencia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Correa Uriburu, Florencia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales y Fundación Miguel Lillo; Argentina.
Fil: Maldonado, Luis Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Gómez Mattson, Milagros. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN); Argentina
Fil: Salvatori, Daniela. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN); Argentina
Fil: Isla, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Bioprospección y Fisiología Vegetal; Argentina.
Fil: Isla, María Inés. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Isla, María Inés. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales y Fundación Miguel Lillo; Argentina.
Fuente
Plants 12 (8) : 1646. (April 2023)
Materia
Solanum
Bebidas
Organismos Indígenas
Secado por Pulverización
Antioxidantes
Compuestos Fenólicos
Flavonoides
Alimentos Funcionales
Argentina
Beverages
Indigenous Organisms
Spray Drying
Antioxidants
Phenolic Compounds
Flavonoids
Functional Foods
Zuccagnia punctata
Solanum betaceum
Jarilla
Chilto
Plantas Nativas
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/14580
Acceder
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oai_identifier_str oai:localhost:20.500.12123/14580
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant CompoundsCorrea Uriburu, FlorenciaZampini, Iris CatianaMaldonado, Luis MariaGómez Mattson, MilagrosSalvatori, DanielaIsla, María InésSolanumBebidasOrganismos IndígenasSecado por PulverizaciónAntioxidantesCompuestos FenólicosFlavonoidesAlimentos FuncionalesArgentinaBeveragesIndigenous OrganismsSpray DryingAntioxidantsPhenolic CompoundsFlavonoidsFunctional FoodsZuccagnia punctataSolanum betaceumJarillaChiltoPlantas NativasIn previous studies, the Argentinean native plants called Zuccagnia punctata (jarilla, pus pus, lata) and Solanum betaceum (chilto, tree tomato) were reported as new natural sources of antioxidant compounds, mainly chalcones, anthocyanins and rosmarinic acid derivates. The present study deals with the production of antioxidant beverages of Z. punctata (Zp) extract and chilto juice with honey as sweetener. A Zp extract and red chilto juice were obtained according to Food Code and characterized. The beverages were formulated by using maltodextrin (MD) with two dextrose equivalents (DE), 10 and 15, and then spray-dried at an inlet air temperature of 130 °C. The physicochemical, microscopical, phytochemical and functional characteristics of the powders were surveyed. The experiments carried out showed good physical properties for both formulations showing high water solubility with adequate features for handling, transport and storage. The chromatic parameters of both powdered beverages indicate orange–pink tones regardless of the wall material used. The total polyphenol and flavonoid content in the beverages were kept after spray-drying (92 and 100%, respectively). The anthocyanins were less stable under drying conditions (yield 58%). Both powdered beverages showed high scavenger capacity on ABTS•+, HO• and H2O2 (SC50 between 3.29 to 41.05 µg GAE/mL) and were able to inhibit xanthine oxidase (XOD) activity (CI50 between 91.35 and 114.43 µg GAE/mL). The beverages were neither toxic nor mutagenic in the concentration range with biological activity. The results obtained in the present work scientifically support the use of the powdered beverages of Argentinean native plants as antioxidant.EEA FamailláFil: Correa Uriburu, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Correa Uriburu, Florencia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Correa Uriburu, Florencia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales y Fundación Miguel Lillo; Argentina.Fil: Maldonado, Luis Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; ArgentinaFil: Gómez Mattson, Milagros. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN); ArgentinaFil: Salvatori, Daniela. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN); ArgentinaFil: Isla, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Bioprospección y Fisiología Vegetal; Argentina.Fil: Isla, María Inés. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Isla, María Inés. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales y Fundación Miguel Lillo; Argentina.MDPI2023-04-25T13:21:35Z2023-04-25T13:21:35Z2023-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/14580https://www.mdpi.com/2223-7747/12/8/16462223-7747https://doi.org/10.3390/plants12081646Plants 12 (8) : 1646. (April 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología AgropecuariaengArgentina .......... (nation) (World, South America)7006477info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:31:10Zoai:localhost:20.500.12123/14580instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:31:10.81INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds
title Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds
spellingShingle Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds
Correa Uriburu, Florencia
Solanum
Bebidas
Organismos Indígenas
Secado por Pulverización
Antioxidantes
Compuestos Fenólicos
Flavonoides
Alimentos Funcionales
Argentina
Beverages
Indigenous Organisms
Spray Drying
Antioxidants
Phenolic Compounds
Flavonoids
Functional Foods
Zuccagnia punctata
Solanum betaceum
Jarilla
Chilto
Plantas Nativas
title_short Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds
title_full Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds
title_fullStr Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds
title_full_unstemmed Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds
title_sort Powdered Beverage from Native Plants from Argentina (Zuccagnia punctata and Solanum betaceum) Obtained by Spray-Drying: A Promising Source of Antioxidant Compounds
dc.creator.none.fl_str_mv Correa Uriburu, Florencia
Zampini, Iris Catiana
Maldonado, Luis Maria
Gómez Mattson, Milagros
Salvatori, Daniela
Isla, María Inés
author Correa Uriburu, Florencia
author_facet Correa Uriburu, Florencia
Zampini, Iris Catiana
Maldonado, Luis Maria
Gómez Mattson, Milagros
Salvatori, Daniela
Isla, María Inés
author_role author
author2 Zampini, Iris Catiana
Maldonado, Luis Maria
Gómez Mattson, Milagros
Salvatori, Daniela
Isla, María Inés
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Solanum
Bebidas
Organismos Indígenas
Secado por Pulverización
Antioxidantes
Compuestos Fenólicos
Flavonoides
Alimentos Funcionales
Argentina
Beverages
Indigenous Organisms
Spray Drying
Antioxidants
Phenolic Compounds
Flavonoids
Functional Foods
Zuccagnia punctata
Solanum betaceum
Jarilla
Chilto
Plantas Nativas
topic Solanum
Bebidas
Organismos Indígenas
Secado por Pulverización
Antioxidantes
Compuestos Fenólicos
Flavonoides
Alimentos Funcionales
Argentina
Beverages
Indigenous Organisms
Spray Drying
Antioxidants
Phenolic Compounds
Flavonoids
Functional Foods
Zuccagnia punctata
Solanum betaceum
Jarilla
Chilto
Plantas Nativas
dc.description.none.fl_txt_mv In previous studies, the Argentinean native plants called Zuccagnia punctata (jarilla, pus pus, lata) and Solanum betaceum (chilto, tree tomato) were reported as new natural sources of antioxidant compounds, mainly chalcones, anthocyanins and rosmarinic acid derivates. The present study deals with the production of antioxidant beverages of Z. punctata (Zp) extract and chilto juice with honey as sweetener. A Zp extract and red chilto juice were obtained according to Food Code and characterized. The beverages were formulated by using maltodextrin (MD) with two dextrose equivalents (DE), 10 and 15, and then spray-dried at an inlet air temperature of 130 °C. The physicochemical, microscopical, phytochemical and functional characteristics of the powders were surveyed. The experiments carried out showed good physical properties for both formulations showing high water solubility with adequate features for handling, transport and storage. The chromatic parameters of both powdered beverages indicate orange–pink tones regardless of the wall material used. The total polyphenol and flavonoid content in the beverages were kept after spray-drying (92 and 100%, respectively). The anthocyanins were less stable under drying conditions (yield 58%). Both powdered beverages showed high scavenger capacity on ABTS•+, HO• and H2O2 (SC50 between 3.29 to 41.05 µg GAE/mL) and were able to inhibit xanthine oxidase (XOD) activity (CI50 between 91.35 and 114.43 µg GAE/mL). The beverages were neither toxic nor mutagenic in the concentration range with biological activity. The results obtained in the present work scientifically support the use of the powdered beverages of Argentinean native plants as antioxidant.
EEA Famaillá
Fil: Correa Uriburu, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Correa Uriburu, Florencia. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Correa Uriburu, Florencia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales y Fundación Miguel Lillo; Argentina.
Fil: Maldonado, Luis Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina
Fil: Gómez Mattson, Milagros. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN); Argentina
Fil: Salvatori, Daniela. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN); Argentina
Fil: Isla, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Bioprospección y Fisiología Vegetal; Argentina.
Fil: Isla, María Inés. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Isla, María Inés. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales y Fundación Miguel Lillo; Argentina.
description In previous studies, the Argentinean native plants called Zuccagnia punctata (jarilla, pus pus, lata) and Solanum betaceum (chilto, tree tomato) were reported as new natural sources of antioxidant compounds, mainly chalcones, anthocyanins and rosmarinic acid derivates. The present study deals with the production of antioxidant beverages of Z. punctata (Zp) extract and chilto juice with honey as sweetener. A Zp extract and red chilto juice were obtained according to Food Code and characterized. The beverages were formulated by using maltodextrin (MD) with two dextrose equivalents (DE), 10 and 15, and then spray-dried at an inlet air temperature of 130 °C. The physicochemical, microscopical, phytochemical and functional characteristics of the powders were surveyed. The experiments carried out showed good physical properties for both formulations showing high water solubility with adequate features for handling, transport and storage. The chromatic parameters of both powdered beverages indicate orange–pink tones regardless of the wall material used. The total polyphenol and flavonoid content in the beverages were kept after spray-drying (92 and 100%, respectively). The anthocyanins were less stable under drying conditions (yield 58%). Both powdered beverages showed high scavenger capacity on ABTS•+, HO• and H2O2 (SC50 between 3.29 to 41.05 µg GAE/mL) and were able to inhibit xanthine oxidase (XOD) activity (CI50 between 91.35 and 114.43 µg GAE/mL). The beverages were neither toxic nor mutagenic in the concentration range with biological activity. The results obtained in the present work scientifically support the use of the powdered beverages of Argentinean native plants as antioxidant.
publishDate 2023
dc.date.none.fl_str_mv 2023-04-25T13:21:35Z
2023-04-25T13:21:35Z
2023-04
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/20.500.12123/14580
https://www.mdpi.com/2223-7747/12/8/1646
2223-7747
https://doi.org/10.3390/plants12081646
url http://hdl.handle.net/20.500.12123/14580
https://www.mdpi.com/2223-7747/12/8/1646
https://doi.org/10.3390/plants12081646
identifier_str_mv 2223-7747
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Argentina .......... (nation) (World, South America)
7006477
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Plants 12 (8) : 1646. (April 2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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