Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

Abstract

Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography—mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.

Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

“…Table 3 shows the results of the CIE-L*a*b* coordinates and the psychrometric h* ab and C* ab coordinates of the lulo juices before and after fermentation and as a function of homogenization pressure applied and pH. To better explain the effect of pH, HPH treatment, and fermentation with Lactobacillus reuteri, color coordinates for fresh lulo juice published by Hinestroza-Córdoba et al [17] have been added to the Table 3. A multifactorial analysis of variance shows a significant effect of pH, HPH, and fermentation on color coordinates, with fermentation being the variable with the largest significant effect.…”

“…However, the great diversity of components of different nature with antiradical capacity existing in the juice of lulo resulted in high values in both cases. Moreover, Hinestroza-Córdoba et al [17] determined the profile of phenolic compounds by liquid chromatography coupled with mass spectroscopy and showed a considerable increase in the diversity of phenolic compounds when applying a homogenization treatment to lulo juice. Considering that the antioxidant capacity of a mixture is not only given by the sum of the antioxidant capacities of each of its components, since the compounds interact with each other and can produce synergistic or inhibitory effects, it would be possible that the increase in the diversity of phenolic compounds is associated, in lulo juice, with an increase in the antiradical capacity of the juices when applying the HPH treatment.…”

“…High pressures homogenization (HPH) is a non-thermal treatment, which in addition to being used for preservation purposes, also improves the physico-chemical and functional properties of fruit juices, increasing quality, stability, and phytochemical profile [16,17]. It allows the replacement of traditional processes to better preserve sensory and nutritional characteristics, as well as to develop products with differentiated structural characteristics and functional properties [18].…”

Food Innovation as a Means of Developing Healthier and More Sustainable Foods

“…Hinestroza-Córdoba et al [ 16 ] evaluated the use of vacuum impregnation and high-pressure homogenization in order to obtain functional ingredients from lulo fruit ( Solanum quitoense Lam.). Specifically, they studied the physicochemical and antioxidant properties of the lulo fruit and its juice.…”

Food Innovation as a Means of Developing Healthier and More Sustainable Foods

“…Hinestroza-Córdoba et al [16] evaluated the use of vacuum impregnation and highpressure homogenization in order to obtain functional ingredients from lulo fruit (Solanum quitoense Lam.). Specifically, they studied the physicochemical and antioxidant properties of the lulo fruit and its juice.…”