Publicación: CRYOCONCENTRATION PROCEDURE FOR AQUEOUS EXTRACTS OF MAQUI FRUITS PREPARED BY CENTRIFUGATION AND FILTRATION FROM FRUITS HARVESTED IN DIFFERENT YEARS FROM THE SAME LOCALITIES
Fecha
2019
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JOURNAL OF BERRY RESEARCH
Resumen
AT THE PRESENT TIME, THE FOOD INDUSTRY IS INCREASINGLY INTERESTED IN THE DEVELOPMENT OF FORMULATIONS WITH MAQUI-BERRY EXTRACTS AS A RICH SOURCE OF BIOACTIVE COMPOUNDS. MAQUI, NATIVE TO CHILE, IS A RELATIVELY NEW FOOD RAW MATERIAL THAT IS OFTEN CALLED A ?SUPERFRUIT?, THE BERRIES OF THIS PLANT ARE RICH IN ANTHOCYANINS, PHENOLIC ACIDS, AND TANNINS; COMPOUNDS THAT PLAY AN IMPORTANT ROLE AS SOURCES OF BIOACTIVE COMPOUNDS IN THE HEALTH OF CONSUMERS. CRYOCONCENTRATION, A TECHNOLOGY THAT PRESERVES THERMOLABILE BIOACTIVE COMPOUNDS BY COMBINING TECHNIQUES OF FREEZING-CENTRIFUGATION, MAKES IT POSSIBLE TO OBTAIN CONCENTRATES WITH A GREATER CONTENT OF BIOACTIVE COMPOUNDS THAN TRADITIONAL METHODS OF CONCENTRATION. IN THIS STUDY, MAQUI FRUITS WERE PULPED TO OBTAIN JUICE (J) AND CHAFF. THE CHAFF WAS SUBJECTED TO AQUEOUS EXTRACTION WITH DISTILLED WATER IN A RATIO OF 1?:?1?P/V TO OBTAIN MAQUI EXTRACT (E). COMBINED J AND E WERE HOMOGENIZED, AND VACUUM FILTERED TO OBTAIN THE FINAL EXTRACT (A), WHICH WAS CRYOCONCENTRATED AT ? 30°C AND THEN SUBJECTED TO 3 CONTINUOUS CYCLES OF FREEZING-CENTRIFUGATION AND FILTRATION.
