Publicación:
CRYOCONCENTRATION PROCEDURE FOR AQUEOUS EXTRACTS OF MAQUI FRUITS PREPARED BY CENTRIFUGATION AND FILTRATION FROM FRUITS HARVESTED IN DIFFERENT YEARS FROM THE SAME LOCALITIES

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dc.creatorCARLA ESTEFANY VIDAL SAN MARTÍN
dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.creatorCARLOS LEONARDO ARMANDO CÉSPEDES ACUÑA
dc.creatorJOSÉ MIGUEL BASTÍAS MONTES
dc.date2019
dc.date.accessioned2025-01-10T15:11:30Z
dc.date.available2025-01-10T15:11:30Z
dc.date.issued2019
dc.description.abstractAT 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.
dc.formatapplication/pdf
dc.identifier.doi10.3233/JBR-180368
dc.identifier.issn1878-5123
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/10854
dc.languagespa
dc.publisherJOURNAL OF BERRY RESEARCH
dc.relation.uri10.3233/JBR-180368
dc.rightsPUBLICADA
dc.titleCRYOCONCENTRATION PROCEDURE FOR AQUEOUS EXTRACTS OF MAQUI FRUITS PREPARED BY CENTRIFUGATION AND FILTRATION FROM FRUITS HARVESTED IN DIFFERENT YEARS FROM THE SAME LOCALITIES
dc.title.alternativePROCEDIMIENTO DE CRIOCONCENTRACIÓN PARA EXTRACTOS ACUOSOS DE FRUTOS DE MAQUI PREPARADOS POR CENTRIFUGACIÓN Y FILTRACIÓN A PARTIR DE FRUTOS COSECHADOS EN DIFERENTES AÑOS DE LAS MISMAS LOCALIDADES
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDIRECCION DE INVESTIGACION Y CREACION ARTISTICA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE CIENCIAS BASICAS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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