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Abstract:

Blackcurrants contain high levels of polyphenolics, particularly flavonols and anthocyanins, which contribute to their high antioxidant activity. The aims of this work were the recovery of bioactive compounds from the remaining solid (waste) after processing blackcurrant juice and to obtain spray-dried powders from the blackcurrant juice and extracts. The extraction of bioactive compounds from the fruit pulp was performed by ultrasound-assisted extraction. Experiments were conducted to select the more suitable solvent, and citric acid was chosen. Then, to optimize the extraction conditions (time, solvent concentration, and amplitude) an experimental design using a Box–Behnken Design was done. Comparing the optimized extract with the fruit, 31% total monomeric anthocyanins, 19% total phenolic compounds, and 10% antioxidant capacity were obtained. The optimized extract and the juice were mixed and spray dried, using maltodextrin as carrier matrix. A blackcurrant powder with low hygroscopicity 14.46 ± 0.13 (g a.w./100 g d.m) and high solubility 94.25 ± 4% was obtained. High concentration of bioactive compounds and antioxidant capacity was recorded: Total monomeric anthocyanins 63.01 ± 1 (mg cyn-3-glu/100 g.d.m), total phenolic content 116.87 ± 5 (mg gallic acid/100 g d.m.), and antioxidant capacity 144.40 ± 0.11 (mg eq Trolox/100 g.d.m.). © 2017, © The Author(s) 2017.

Registro:

Documento: Artículo
Título:Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
Autor:Archaina, D.; Leiva, G.; Salvatori, D.; Schebor, C.
Filiación:Facultad de Bromatología, Universidad Nacional de Entre Ríos, Concepción del Uruguay, Argentina
CONICET, Buenos Aires, Argentina
Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
PROBIEN (CONICET-Universidad Nacional del Comahue), Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Palabras clave:Bioactive compounds; blackcurrant; spray drying; ultrasound-assisted extraction; Agents; Antioxidants; Extraction; Flavors; Fruits; Powders; Pyrene; Spray drying; Anti-oxidant activities; Bioactive compounds; Blackcurrant; Extraction conditions; Functional properties; Total phenolic compounds; Total phenolic content; Ultrasound-assisted extraction; Anthocyanins; anthocyanin; antioxidant; plant extract; analysis; chemistry; food handling; fruit; fruit and vegetable juice; industrial waste; powder; Ribes; Anthocyanins; Antioxidants; Food Handling; Fruit; Fruit and Vegetable Juices; Industrial Waste; Plant Extracts; Powders; Ribes
Año:2018
Volumen:24
Número:1
Página de inicio:78
Página de fin:86
DOI: http://dx.doi.org/10.1177/1082013217729601
Título revista:Food Science and Technology International
Título revista abreviado:Food Sci. Technol. Int.
ISSN:10820132
CAS:Anthocyanins; Antioxidants; Industrial Waste; Plant Extracts; Powders
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v24_n1_p78_Archaina

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Citas:

---------- APA ----------
Archaina, D., Leiva, G., Salvatori, D. & Schebor, C. (2018) . Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing. Food Science and Technology International, 24(1), 78-86.
http://dx.doi.org/10.1177/1082013217729601
---------- CHICAGO ----------
Archaina, D., Leiva, G., Salvatori, D., Schebor, C. "Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing" . Food Science and Technology International 24, no. 1 (2018) : 78-86.
http://dx.doi.org/10.1177/1082013217729601
---------- MLA ----------
Archaina, D., Leiva, G., Salvatori, D., Schebor, C. "Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing" . Food Science and Technology International, vol. 24, no. 1, 2018, pp. 78-86.
http://dx.doi.org/10.1177/1082013217729601
---------- VANCOUVER ----------
Archaina, D., Leiva, G., Salvatori, D., Schebor, C. Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing. Food Sci. Technol. Int. 2018;24(1):78-86.
http://dx.doi.org/10.1177/1082013217729601