Physicochemical properties and bioactive compounds content in encapsulated freeze-dried powders obtained from blueberry, elderberry, blackcurrant and maqui berry
Affiliations: Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Av. Alicia Moreau de Justo 1300 (C1107AAZ). C.A.B.A. Buenos Aires, Argentina
Correspondence:
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Corresponding author: Rosa Isabel Baeza, Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Av. Alicia Moreau de Justo 1300 (C1107AAZ). C.A.B.A. Buenos Aires, Argentina. Tel./Fax: 54 11 4349 0200; E-mail: [email protected].
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 Bolsón area, Río 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.
