Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry

• Autores: Busso Casati, Carolina; Baeza, Rosa; Sanchez, Virginia Estela
• Año de publicación: 2019
• Idioma: inglés
• Tipo de recurso: artículo
• Fuente: Journal of Berry Research, 9 (2019)
• Materia: ARANDANO; SAUCO; CASSIS; POLIFENOLES; ANTOCIANINAS
• Institución: Pontificia Universidad Católica Argentina

Fil: Busso Casati, Carolina. Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Baeza, Rosa. Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Sánchez, Virginia Estela. Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: Background: Berry fruits stand out for their high contents of anthocyanins responsible for their red-purple color. The region of Patagonia, Argentina, is a significant cultivar region of these fruits. Due to berries very short shelf-life, it is interesting the development of dehydrated products that can be stored at room temperature and still be a source of bioactive components and natural colorants. Objective: The objective of this work was to evaluate the effect of freeze-drying process and storage at 38°C on the levels of bioactive compounds and color, in lyophilized products based on blueberry, blackcurrant, elderberry and maqui berry pulps from the El Bolson area, Rio Negro, Argentina. Methods: Fruit pulps with addition of encapsulating agents (Maltodextrin/Arabic gum) were freeze-dried and evaluated for the content of monomeric anthocyanins, total polyphenols, antioxidant capacity, color (CIELab parameters) and physical characteristics. Results: The obtained freeze-dried powders showed high levels of retention of bioactive compounds, yielding between 68.2 and 99.6% of retention of polyphenols and anthocyanins depending on the fruit. Color parameters were also stable after freeze-drying and during 60 days of storage at 38°C. Conclusions: The obtained stable powder ingredients based on berries from Patagonia can be used as a source of bioactive compounds and pigments.