Publicação
Development of an anthocyanin-rich juice powder based on blueberry by-products
| Resumo: | The food industry is in search of natural matrices that provide the commercialization of new and/or improved products. For this reason, matrices such as blueberries are widely studied in the food industry due to their high content of phenolic compounds, providing a high coloring power, as well as therapeutic properties to the consumer1,2. This study analyzed the stability of a pectin-stabilized juice powder based on blueberries Vaccinium corymbosum L. var. ‘Legacy’, at refrigerated temperature over three months (T0-T3) of storage. The determination of the chemical composition at both times was achieved by chromatographic analysis of the sugar profile (HPLC-RI), organic acids (UFLC-PDA), and phenolic compounds (HPLC-DAD/ESI-MS). As well, their bioactive properties, were assessed through methods of evaluation of antioxidant (TBARS and OxHLIA) and antimicrobial (antibacterial and antifungal) capacity. It was observed that glucose and fructose were present in both storage times, and six organic acids were detected, the main ones being quinic, citric, and malic acids. The non-anthocyanin phenolic compounds found were caffeic acid hexoside and 5-O-caffeoylquinic acid. As for the anthocyanin compounds, malvidin-3-Opentoside and malvidin-3-O-glucoside were identified, the latter being the major anthocyanin. The formulation showed excellent coloring, antioxidant, and antimicrobial capacity, with slight changes in the concentration of anthocyanins. It did not show cytotoxic properties, being considered safe for food application. For all these reasons, the juice is optimal for consumption, providing beneficial properties to the consumer and reducing the waste produced in the food industry. |
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| Autores principais: | Molina, Adriana K. |
| Outros Autores: | Gomes, Leonardo Corrêa; Pereira, Carla; Dias, Maria Inês; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian |
| Assunto: | Anthocyanin-rich juice powder |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | The food industry is in search of natural matrices that provide the commercialization of new and/or improved products. For this reason, matrices such as blueberries are widely studied in the food industry due to their high content of phenolic compounds, providing a high coloring power, as well as therapeutic properties to the consumer1,2. This study analyzed the stability of a pectin-stabilized juice powder based on blueberries Vaccinium corymbosum L. var. ‘Legacy’, at refrigerated temperature over three months (T0-T3) of storage. The determination of the chemical composition at both times was achieved by chromatographic analysis of the sugar profile (HPLC-RI), organic acids (UFLC-PDA), and phenolic compounds (HPLC-DAD/ESI-MS). As well, their bioactive properties, were assessed through methods of evaluation of antioxidant (TBARS and OxHLIA) and antimicrobial (antibacterial and antifungal) capacity. It was observed that glucose and fructose were present in both storage times, and six organic acids were detected, the main ones being quinic, citric, and malic acids. The non-anthocyanin phenolic compounds found were caffeic acid hexoside and 5-O-caffeoylquinic acid. As for the anthocyanin compounds, malvidin-3-Opentoside and malvidin-3-O-glucoside were identified, the latter being the major anthocyanin. The formulation showed excellent coloring, antioxidant, and antimicrobial capacity, with slight changes in the concentration of anthocyanins. It did not show cytotoxic properties, being considered safe for food application. For all these reasons, the juice is optimal for consumption, providing beneficial properties to the consumer and reducing the waste produced in the food industry. |
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