Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants

• Autores: Orjuela Palacio, Juliana M.; Zamora, María Clara; Lanari, M. C.
• Año de publicación: 2019
• Idioma: inglés
• Tipo de recurso: artículo
• Fuente: Journal of Berry Research. 2019, 9(2)
• Materia: YERBA MATE; ANTIOXIDANTES; GROSELLA NEGRA; METODOS ANTIOXIDANTES DINAMICOS; DIGESTIÓN GASTROINTESTINAL IN VITRO
• Institución: Pontificia Universidad Católica Argentina

Fil: Orjuela Palacio, Juliana M. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Orjuela Palacio, Juliana M. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lanari, M. C. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Lanari, M. C. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Abstract: BACKGROUND: Yerba-mate (YM) and blackcurrant (BC) are rich in polyphenols and anthocyanins with proven health benefits therefore they could be used in functional beverage preparation.OBJECTIVE: To (a) develop a palatable powdered beverage with high physicochemical and nutritional quality using YM/BC, (b) determine the effect of in-vitro gastrointestinal digestion on antioxidant content and activity and (c) evaluate beverage?s acceptance temporal changes and dynamic profile during multiple intakes.METHODS: We determined powder?s water-activity (aw), moisture content, flowability, micro-morphology, color, cold water solubility, glass-transition temperature (Tg), total polyphenols (TP)/anthocyanins (MAC) and ascorbic-acid contents, antiradical activity (DPPH).RESULTS: Powder?s aw (0.089) ensured biochemical/microbiological stability. Tg(55.64◦C) indicated that YM/BC?s vacuum- storage at 20?25◦C was possible without losing glassy state. Powder?s cold water?s solubility was 90%. 1 L (60 g/L)provided 556.8mg TP/198.11mg monomeric-anthocyanins. Ascorbic- acid dose was half the recommended daily intake. In-vitro gastrointestinal digestion reduced total polyphenols/monomeric-anthocyanins 59?70%, but antiradical activity losseswere 9%. Overall-acceptance and Time-Intensity curves results were in the Hedonic scale?s ?Like moderately to like very much? zone. Berries/Sweet were the only dominant attributes Astringency accumulative effects not detected.CONCLUSIONS: The YM/BC powder had good physical/biochemical/microbiological stability under industrial storage conditions and high antiradical activity after simulated gastrointestinal digestion. Sensory scores suggested that consumer?s acceptance could be high.