Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties

OLIVARES LA MADRID, ANA PAULA; VILLALVA, FERNANDO; LOTUFO HADDAD, AGUSTINA; ALCOCER, JIMENA; CRAVERO, ANDREA; ARMADA, MARGARITA

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2022 vol. 59 p. 3502 - 3510

0022-1155

Salta province, northwestern Argentina, produces blueberries for export and discards fruits with a potential quantity of bioactive compounds. These bioactive compounds have health-promoting properties that prevent or delay the appearance of chronic diseases. This study aimed to formulate blueberry microcapsules using discarded fruit, to determine and evaluate the effect of spray-drying and lyophilization on the bioactive compounds and their physical properties. Fourteen capsule prototypes were obtained by applying a randomized full factorial design with two factors: type of drying and type of wall material. The former factor had two levels (spray-drying and lyophilization) and the latter had three levels, each with defined quantities to be used, namely maltodextrin (0%, 10%, 15%, and 30%), gum Arabic (0%, 10%, 15%, and 30%), and modified starch (0%, 10%, 15%, and 30%). Spray-drying, lyophilization, total polyphenols, anthocyanins, proanthocyanidins, antioxidant activity, and the physical properties of the microcapsules were analyzed using ANOVA, PCA, and cluster analysis. Results showed significant differences between the two processes (P < 0,05), with lyophilization being better at preserving bioactive compounds. The PCA test also showed a positive association between lyophilization and bioactive compounds, while spray-drying powders were related to negative characteristics, like moisture and water activity.