Natural food colorant from blackcurrant spray‐dried powder obtained by enzymatic treatment: Characterization and acceptability

Autor: Paulo Díaz-Calderón, Daniela Salvatori, Carolina Schebor, Maite Gagneten, Hernando Toscano Martínez, Javier Enrione, Graciela Leiva
Rok vydání: 2020
Předmět:
Zdroj: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
ISSN: 1745-4549
0145-8892
DOI: 10.1111/jfpp.15011
Popis: Blackcurrant juice extraction was optimized by enzymatic maceration. A Box–Behnken experimental design was used considering the effect of enzyme concentration, temperature, and treatment time over the total polyphenolic content (TPC), antioxidant capacity (AC), and juice yield. Under the obtained optimal conditions (200 ppm enzyme, 45°C and 60 min), a 2.4-fold increment for TPC, 2.8-fold for AC, and 2.7-fold for total monomeric anthocyanins (ACY) were observed, along with a 15% increase in juice yield. The juice was spray-dried and the powder was tested as an ingredient in a jelly dessert. An attractive color product was obtained, also containing blackcurrant bioactive compounds (0.56 ± 0.03 mg GA/g, 0.20 ± 0.02 mg cyd-3-glu/g and 0.16 ± 0.02 mg of GA/g for TPC, ACY, and AC, respectively). This jelly was stable regarding syneresis and antioxidant compounds for 15 days at 4°C. The developed blackcurrant powder could be useful as natural colorant and source of bioactive compounds for several food applications. Practical applications: An efficient extraction process of blackcurrant juice by enzymatic treatment of ground fruit was achieved. As a result of the process, it was possible to improve the extraction of bioactive compounds and also increasing antioxidant activity. A fruit juice powder was obtained from the enriched juice by spray-drying. The blackcurrant powder showed relatively good physical characteristics and potential functional properties. The use of this powder as a natural colorant in a jelly dessert showed promising results. The ingredient not only enriched the product with bioactive components, but also provided a stable and attractive color. Moreover, the gel properties were improved and the jelly showed very good acceptance in the consumer’s perception test. These results prove that this ingredient has good potential to be used as natural colorant and functional additive in food. Fil: Toscano Martínez, Hernando. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina Fil: Gagneten, Maite. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina Fil: Díaz Calderón, Paulo. Universidad de Los Andes, Chile; Chile Fil: Enrione, Javier. Universidad de Los Andes, Chile; Chile Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina Fil: Leiva, Graciela Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Databáze: OpenAIRE
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