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COMPARATIVE STUDY OF THE STRUCTURAL PROPERTIES, COLOR, BIOACTIVE COMPOUNDS CONTENT AND ANTIOXIDANT CAPACITY OF AERATED GELATIN GELS ENRICHED WITH CRYOCONCENTRATED BLUEBERRY JUICE DURING STORAGE

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dc.creatorNIDIA CASAS FORERO
dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.date2020
dc.date.accessioned2025-01-10T15:15:22Z
dc.date.available2025-01-10T15:15:22Z
dc.date.issued2020
dc.description.abstractCRYOCONCENTRATED BLUEBERRY JUICE (CBJ) WAS INCORPORATED INTO AERATED GELATIN GEL AND THE EFFECTS ON THE MECHANICAL PROPERTIES, PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY (AA) WERE EVALUATED AT DAY 1 AND DAY 28 UNDER REFRIGERATED STORAGE. AT DAY 1, 8 G OF GELATIN GEL AND 40 G OF CBJ (CALLED M5) EXHIBITED A SOFT TEXTURE AND HETEROGENEOUS AND NON-SPHERICAL SMALL BUBBLES, WITH VALUES CLOSE TO 10.5, 8.0 AND 7.1 N, FOR HARDNESS, GUMMINESS AND CHEWINESS, RESPECTIVELY. M5 PRESENTED AN INCREASE OF APPROXIMATELY 1.7, 1.9 AND 1.9, AND 1.2, 1.8, 2.1 AND 1.3 TIMES IN COMPARISON TO THE OTHER SAMPLES, FOR TOTAL POLYPHENOL, ANTHOCYANIN AND FLAVONOID CONTENTS, AND INDIVIDUAL PHENOLIC COMPOUNDS, 2,2-DIPHENYL-1-PICRYLHYDRAZYL (DPPH), FERRIC REDUCING ANTIOXIDANT POWER (FRAP) AND OXYGEN RADICAL ABSORBANCE CAPACITY (ORAC) ASSAYS, RESPECTIVELY. AT DAY 28, THE SAMPLES SHOWED A WEAKENING OF THE 3D NETWORK, WITH HIGH DEGRADATION OF PHENOLIC COMPOUNDS AND AA DUE TO THE OXIDATION, POLYMERIZATION AND SYNERESIS. THEREFORE, CBJ MIGHT BE AN INTERESTING FUNCTIONAL INGREDIENT TO ADD TO (AERATED AND NON-AERATED) GELATIN GEL WITHOUT AFFECTING ITS PROPERTIES, AND THUS DIFFERENT FOOD PRODUCTS WITH HIGH NUTRITIONAL VALUES AND WITHOUT ADDED ARTIFICIAL SWEETENERS COULD BE DEVELOPED. ADDITIONALLY, THE GELATIN GEL/CBJ COMBINATIONS MIGHT BE SUITABLE FOR ADDITIVE MANUFACTURING AS A COATING OF FOOD MATRICES.
dc.formatapplication/pdf
dc.identifier.doi10.3390/polym12122769
dc.identifier.issn2073-4360
dc.identifier.issn2073-4360
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11150
dc.languagespa
dc.publisherPolymers
dc.relation.uri10.3390/polym12122769
dc.rightsPUBLICADA
dc.titleCOMPARATIVE STUDY OF THE STRUCTURAL PROPERTIES, COLOR, BIOACTIVE COMPOUNDS CONTENT AND ANTIOXIDANT CAPACITY OF AERATED GELATIN GELS ENRICHED WITH CRYOCONCENTRATED BLUEBERRY JUICE DURING STORAGE
dc.title.alternativeESTUDIO COMPARATIVO DE LAS PROPIEDADES ESTRUCTURALES, COLOR, CONTENIDO DE COMPUESTOS BIOACTIVOS Y CAPACIDAD ANTIOXIDANTE DE LOS GELATINOS DE GELATINA AIREADA ENRIQUECIDOS CON JUGO DE ARÁNDANO CRIOCONCENTRADO DURANTE EL ALMACENAMIENTO
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionRECTORIA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCONCEPCIÓN
ubb.SedeCHILLÁN
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