Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties

Madrid, Ana Paula Olivares La; Villalva, Fernando Josué; Haddad, Agustina Lotufo; Alcocer, Jimena Cecilia; Cravero, Andrea Paula; Armada, Margarita

doi:10.1007/s13197-021-05343-7

Cited by 3 publications

(2 citation statements)

References 26 publications

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“…Likewise, Olivares La Madrid et al . (2022) found that more anthocyanins from freeze–dried blueberry waste were recovered with MD than with GA or MD‐GA combinations, although the differences in total polyphenols were not as drastic. They related these results to differences in the environmental stresses caused by thermal processing, freezing and dehydration, as well as to the grinding process after freeze–drying, which may induce instability of the encapsulated products.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying

Estupiñan‐Amaya

Fuenmayor

López‐Córdoba

2022

Int J of Food Sci Tech

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Summary Andean blueberry fruit is considered a source of bioactive compounds. However, its industrial applications as an ingredient are limited due to its low stability. In this work, Andean blueberry juice powders were obtained via freeze–drying. The effects of maltodextrin (MD) and gum Arabic (GA) as encapsulating agents were evaluated on the morphological, physicochemical, and rheological quality of the products, as well as in terms of the recovery of phenolic compounds. All the freeze–dried powders featured typical macroscopic and microscopic morphology, low moisture content (<5%) and water activity (aw < 0.3), high water solubility (>91%) and good flowability. The encapsulation with MD overall favoured higher water activity, solubility and flowability, and a significant increase of total phenolics recovery in the juice powders, compared with GA or GA:MD mixtures. The results showed that encapsulation by freeze–drying enables the production of Andean blueberry juice powders with suitable technological characteristics and potential as bioactive ingredients.

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Section: Resultsmentioning

confidence: 99%

Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying

Estupiñan‐Amaya

Fuenmayor

López‐Córdoba

2022

Int J of Food Sci Tech

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“…Blueberry (Vaccinium spp) is a berry, which has visionprotective, anti-inflammatory, and antioxidant capacity (Liu et al, 2023;Olivares La Madrid et al, 2022;Yang et al, 2022;Zang et al, 2022). The most important active substance in blueberries are anthocyanidins, which often exist in glycosides connected by glycosidic bonds, collectively called anthocyanins.…”

Section: Introductionmentioning

confidence: 99%

Different processing methods on anthocyanin composition and antioxidant capacity in blueberry juice: Based on metabolomics and DFT analysis

Liu,

Ma,

Zhang

et al. 2024

eFood

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Blueberry juice is one of deep‐processed products of blueberries, anthocyanins are main bioactive substance in blueberry juice. However, anthocyanins have poor stability. Thermal, high pressure, electric field, magnetic field and cobalt source irradiation were used to treat blueberry juice, and then the treated blueberry juice composition and antioxidant capacity were determined to explore ways to better protect anthocyanins. Metabolomics was used to qualitatively and quantitatively analyze the anthocyanins in blueberry juice, a total of 54 anthocyanins were identified. Different processing methods of treatment did not significantly change the types of anthocyanins in blueberry juice. Their effects were mainly focused on the changes in content. By determining the antioxidant capacity of blueberry juice, it was found that there is more than a simple linear relationship between the total anthocyanin content of blueberry juice and its antioxidant capacity. Therefore, the structural parameters of the four main anthocyanin monomers of blueberry juice were calculated using density functional theory to predict the antioxidant capacity and the antioxidant capacity of the monomers was determined for validation. The effect of different treatments on the change of antioxidant activity of blueberry juice due to anthocyanin occupancy was explained using equivalent antioxidant. The results showed that the 1 kGy irradiation treatment had a better protective effect on the anthocyanins, whereas the change in the percentage of anthocyanins due to this treatment was the key factor for the change in their antioxidant capacity.

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From waste to therapeutics: Extraction methodologies and biological properties of bioactive compounds from fruit and vegetable waste

Roy,

Graceffa

2024

Food Bioscience

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Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties

Cited by 3 publications

References 26 publications

Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying

Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying

Different processing methods on anthocyanin composition and antioxidant capacity in blueberry juice: Based on metabolomics and DFT analysis

From waste to therapeutics: Extraction methodologies and biological properties of bioactive compounds from fruit and vegetable waste

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