Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants

ORJUELA-PALACIO, JULIANA M.; ZAMORA, MARIA CLARA; LANARI, MARIA CECILIA

Journal of Berry Research

IOS Press

Lugar: Amsterdam; Año: 2019 vol. 9 p. 195 - 208

1878-5093

BACKGROUND: Yerba-mate (YM) and blackcurrant (BC) are rich in polyphenols and anthocyanins with proven health benefits therefore they could be used in functional beverage preparation. OBJECTIVE: To (a) develop a palatable powdered beverage with high physicochemical and nutritional quality using YM/BC, (b) determine the effect of in-vitro gastrointestinal digestion on antioxidant content and activity and (c) evaluate beverage´s acceptance temporal changes and dynamic profile during multiple intakes. METHODS: We determined powder´s water-activity (aw), moisture content, flowability, micro-morphology, color, cold water solubility, glass-transition temperature (Tg), total polyphenols (TP)/anthocyanins (MAC) and ascorbic-acid contents, antiradical activity (DPPH). RESULTS: Powder´s aw (0.089) ensured biochemical/microbiological stability. Tg(55.64?C) indicated that YM/BC´s vacuum-storage at 20-25?C was possible without losing glassy state. Powder´s cold water´s solubility was 90%. 1 L (60 g/L) provided 556.8 mg TP/198.11 mg monomeric-anthocyanins. Ascorbic- acid dose was half the recommended daily intake. In-vitro gastrointestinal digestion reduced total polyphenols/monomeric-anthocyanins 59-70%, but antiradical activity losses were 9%. Overall-acceptance and Time-Intensity curves results were in the Hedonic scale´s "Like moderately to like very much" zone. Berries/Sweet were the only dominant attributes Astringency accumulative effects not detected. CONCLUSIONS: The YM/BC powder had good physical/biochemical/microbiological stability under industrial storage conditions and high antiradical activity after simulated gastrointestinal digestion. Sensory scores suggested that consumer´s acceptance could be high.