Nutraceutical tablets from maqui berry (<i>Aristotelia chilensis</i>) spray-dried powders with high antioxidant levels

Makinistian, Francisco Garrido; Gallo, Loreana; Sette, Paula; Salvatori, Daniela; Bucalá, Verónica

doi:10.1080/07373937.2019.1629589

Cited by 17 publications

(10 citation statements)

References 40 publications

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“…Freeze-dried powders of maqui berries obtained by Casati et al [36] were also characterized by a dark color. In other studies [37,38], maqui powders obtained from extract with spray drying exhibited a vivid purple color and were therefore much lighter than those obtained from whole berries using freeze-drying.…”

Section: Color Values Of Freeze-dried Maqui Berries and Gels Obtainedmentioning

confidence: 81%

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Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

et al. 2020

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The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries were dark purple to almost black in color and were characterized by an L* value of 16.3, an a* value of 8.3, and a b* value of −9.6. The b* values decreased from 11.8 to 2.3 with the increase in the amount of berry powder. There were no significant changes in the color of gels composed of berries at 4% and 5% concentration. Gels lost (almost twice) their hardness as the amount of maqui increased. The lowest values of hardness and the highest values of elasticity, springiness, gumminess, and chewiness were observed at 4% concentration of dried berries. The type of sugar did not affect the lightness of the gels (L* parameter) and the a* value. The assessors evaluated the gels composed of agave sugar (20%) and 4% maqui and 0.5% citric acid to be the best. Phenolic content and antioxidant activity were significantly higher in these gels compared to the control gels. After obtaining this low sugar gels, consumers could enrich their diets with healthier products.

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Section: Color Values Of Freeze-dried Maqui Berries and Gels Obtainedmentioning

confidence: 81%

“…The purple-red color is often attributable to the high anthocyanin content, which has been proven in many studies on maqui berries [38][39][40].…”

Section: Color Values Of Freeze-dried Maqui Berries and Gels Obtainedmentioning

confidence: 90%

Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

et al. 2020

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“…The larger peaks in the MG-GA formulation are characteristic of agglomerated particles. Some authors have suggested that bigger microparticles might retain better the pigments [36]. The agglomeration of powders resulted in an increase of the mean particle size, especially when two combined agents are used as encapsulations materials.…”

Section: Discussionmentioning

confidence: 99%

Microencapsulates of Stenocereus pruinosus Fermented Juice and Their Bioactive Compounds Using Maltodextrin, Gum Arabic, and Mesquite Gum as Carrier Agents

Jiménez-González¹,

Guerrero-Beltrán²

2022

fst

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“…The fluctuation of particle sizes is related to the humidity reached the OAT of the SD, where the formation of agglomerates is evident with the affinity of its components for water molecules. Various investigations in berry powder matrices have reported the following results: raspberry, blackcurrant and elderberry powders, 1.23, 1.17 and 1.12, respectively (Gagneten it et al, 2019), strawberry powder, 2.11 (Pellicer it et al, 2019); and maqui powder, 1.06 -2.0 (Makinistian it et al, 2020).…”

Section: Solubility Hygroscopicity Particle Size and Angle Of Reposementioning

confidence: 96%

Influence of the feed composition and the spray drying process on the quality of a powdered mixture of blackberry (Rubus glaucous Benth)

Cortés

G.²,

Ortega-Toro³

2022

RMIQ

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Nutraceutical tablets from maqui berry (Aristotelia chilensis) spray-dried powders with high antioxidant levels

Cited by 17 publications

References 40 publications

Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

Microencapsulates of Stenocereus pruinosus Fermented Juice and Their Bioactive Compounds Using Maltodextrin, Gum Arabic, and Mesquite Gum as Carrier Agents

Influence of the feed composition and the spray drying process on the quality of a powdered mixture of blackberry (Rubus glaucous Benth)

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