Premium
Physicochemical quality and antioxidant activity of blackberry suspensions: Compositional and process effects
Author(s) -
Carvajal Catalina,
Cortés Rodríguez Misael,
Arango Tobón Julio César
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15498
Subject(s) - chemistry , trolox , zeta potential , dpph , particle size , antioxidant , abts , composition (language) , colloid , food science , chromatography , chemical engineering , organic chemistry , nanoparticle , linguistics , philosophy , engineering
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 TS BC (10%–11%), AG (0.4%–0.6%), and time (6–10 min), and the dependent variables: total suspension solids (TS S ), pH, viscosity ( μ ), spectral absorption index ( R ), zeta potential ( ζ ), D 10 , D 50 , and D 90 , total phenols (TPs), antioxidant activity, and anthocyanins. The suspension was optimized under criteria of better physicochemical stability and higher antioxidant activity: TS S : 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, D 10 , D 50, and D 90 (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.