Publicación:
EFFECTS OF CRYOCONCENTRATE BLUEBERRY JUICE INCORPORATION ON GELATIN GEL: A RHEOLOGICAL, TEXTURAL AND BIOACTIVE PROPERTIES STUDY

dc.creatorNIDIA CASAS FORERO
dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.creatorLUIS EDUARDO MORENO OSORIO
dc.date2021
dc.date.accessioned2025-01-10T15:25:03Z
dc.date.available2025-01-10T15:25:03Z
dc.date.issued2021
dc.description.abstractCRYOCONCENTRATE BLUEBERRY JUICE (CBJ) AT DIFFERENT CONCENTRATIONS WAS INCORPORATED INTO GELATIN GEL AND THE EFFECTS ON RHEOLOGICAL AND TEXTURAL PROPERTIES, TOTAL BIOACTIVE COMPOUNDS (TBC) AND ANTIOXIDANT ACTIVITY (AA) WERE EVALUATED. SPECIFICALLY, CBJ AT 20 G/100 G REINFORCED THE GEL STRUCTURE, SINCE THE SAMPLE SHOWED THE HIGHEST GELLING (15.0 °C) AND MELTING TEMPERATURES (27.4 °C) IN COMPARISON TO THE OTHER SAMPLES. ADDITIONALLY, THIS CBJ CONCENTRATION HAD AN INCREASE OF 28%, 46%, 47% AND 54% IN RELATION TO THE INITIAL GEL STRENGTH, HARDNESS, GUMMINESS, AND CHEWINESS, RESPECTIVELY. IN TBC AND AA TERMS, THE VALUES WERE CLOSE TO 55 MG GAE/100 G, 4.5 MG C3G/100 G, 18 MG CEQ/100 G, 42, 29 AND 738 ?MOL TE/100 G, WHICH ARE EQUIVALENT TO 18%, 11%, 14%, 8%, 3% AND 32%, FOR TOTAL POLYPHENOL, ANTHOCYANIN AND FLAVONOID CONTENTS, 2,2-DIPHENYL-1-PICRYLHYDRAZYL (DPPH), FERRIC REDUCING ANTIOXIDANT POWER (FRAP) AND OXYGEN RADICAL ABSORBANCE CAPACITY (ORAC) ASSAYS, IN RELATION TO THE INITIAL CBJ VALUE, RESPECTIVELY. SCANNING ELECTRON MICROSCOPE IMAGES REVEALED THAT THE CBJ-GELATIN GELS FORMED A STRUCTURAL NETWORK WITH POROUS AND THICK WALLS. THEREFORE, CBJ HAS THE POTENTIAL TO BE AN EXCELLENT INGREDIENT TO ADD DURING GELATIN GEL PREPARATION SINCE IT DELIVERS BIOACTIVE COMPONENTS WITHOUT AFFECTING THE RHEOLOGICAL AND TEXTURAL PROPERTIES.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.lwt.2020.110674
dc.identifier.issn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11916
dc.languagespa
dc.publisherLWT-FOOD SCIENCE AND TECHNOLOGY
dc.relation.uri10.1016/j.lwt.2020.110674
dc.rightsPUBLICADA
dc.titleEFFECTS OF CRYOCONCENTRATE BLUEBERRY JUICE INCORPORATION ON GELATIN GEL: A RHEOLOGICAL, TEXTURAL AND BIOACTIVE PROPERTIES STUDY
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionRECTORIA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE CIENCIAS BASICAS
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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