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

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.

New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

“…The content of total phenolic compound ranged between 2.9 and 7.0 mg GAE/g of dry matter, while the monomeric anthocyanins content ranged between 0.19 and 0.60 mg cyd-3-glu/g of dry matter. The results obtained in this study were close to the ones previously reported by Casati et al [20] for freeze-dried blueberry (Vaccinium corymbosum) powders: phenolic contents of 7.69 mg GAE/g and total monomeric anthocyanins content of 0.74 mg/g. On the other hand, the retention of phenolic compounds of the freeze-dried powders was significantly improved with increasing the maltodextrin concentration in the formulations ( Figure 5).…”

“…Franco et al found similar values to those reported in this study (Table 1) when they evaluated the physicochemical properties of Andean blueberry nectar [19]. Casati et al [20] evaluated the physicochemical characteristics from berries juices cultivated in Argentina (blueberry, elderberry, blackcurrant, and maqui berry), finding soluble solids contents ranging between 9.0 and 14.8 • Brix, a pH between 3.4 and 4.2, a water activity between 0.983 and 0.989, total polyphenol contents between 2970 and 9340, and total monomeric anthocyanins contents between 288 and 1795.4 mg cyd-3-glu/L.…”

Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review

“…However, these are common situations during food processing, forcing researchers to find new techniques to stabilize anthocyanins. In this regard, various recent studies investigated the optimal conditions for obtaining high anthocyanins extracts from elderberries [14,34] and also explored their stabilization using encapsulation processes [18,34,40]. In another study, the authors also proposed the production of pomace powder from elderberry and its application as a coloring foodstuff [39].…”

Chemical composition and biopotential of mother juices of elderberry and mulberry enriched with guarana extract

“…Regarding the content of total phenols in mulberry juice, it was 129.36 mg GAE/L juice, and the content of flavonoids in the analysed juice was significantly lower at 1.20 mg RE/L juice. The obtained results of the content of total phenolic molecules were compared with the study (18) in which blueberry, elderberry, black currant, and macchia berry powder were examined, where a significant difference in the content of total phenols was observed.…”