Physicochemical quality and antioxidant activity of blackberry suspensions: Compositional and process effects
2021
de los Rios Carvajal, Catalina | Cortés Rodríguez, Misael | Arango Tobón, Julio César
The blackberry is characterized by its components presenting physiological activity. The objective of the research was to evaluate the influence of the composition and the homogenization time on the stability of suspensions based on blackberry concentrate (BC) and gum arabic (AG). The response surface methodology was used, considering the following independent variables: total solids provided by the BC TSBC (10%–11%), AG (0.4%–0.6%), and time (6–10 min), and the dependent variables: total suspension solids (TSS), pH, viscosity (μ), spectral absorption index (R), zeta potential (ζ), D₁₀, D₅₀, and D₉₀, total phenols (TPs), antioxidant activity, and anthocyanins. The suspension was optimized under criteria of better physicochemical stability and higher antioxidant activity: TSS: 10.2 ± 0.2%, pH: 3.07 ± 0.01, μ: 1,123.7 ± 38.1 cP, R: 0.38 ± 0.04, |ζ|: 14.8 ± 0.9 mV, D₁₀, D₅₀, and D₉₀ (6.6 ± 0.8; 86.7 ± 4.1, and 245.9 ± 12.9 μm, respectively), TP 473.5 ± 61.0 mg GAE/100g, DPPH and ABTS: 843.4 ± 66.7 and 699.9 ± 49.7 mg trolox/100g, respectively, and anthocyanins: 21.9 ± 1.6 mg cyd‐3‐glu/100g. The stability of the suspensions was favored by the synergistic effect of the μ‐ζ, the low values of particle size, and R. PRACTICAL APPLICATIONS: Processing conditions and composition in the formulation of the suspensions based on blackberry, cause a series of changes in the quality parameters. The present work determines the stability of the colloidal system and composition in bioactive components, for effective use of the suspension in a spray drying process, thus strengthening the blackberry supply chain and generate value through alternatives that improve the shelf life of this fruit, characterized by having a short shelf life when they are in a fresh stage.
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