Colorant and antioxidant properties of freeze-dried extracts from wild berries: Use of ultrasound-assisted extraction method and drivers of liking of colored yogurts

GOMEZ MATTSON, M.; SOZZI, A.; CORFIELD, R.; GAGNETEN, M.; FRANCESCHINIS, L. ; SCHEBOR, C.; SALVATORI, D.

Journal of Food Science and Technology

SPRINGER

Lugar: Mysore; Año: 2022 vol. 59 p. 944 - 955

This work aimed at developing powders rich in antioxidants and pigments from two wildberries: maqui ( Aristotelia chilensis ) and murra ( Rubus ulmifolius ). Fruits weresubjected to successive ultrasound-assisted extractions (UAE) and then freeze-dried.Physical properties, anthocyanin stability of powders, and their performance as naturalcolorants in yogurts were evaluated. The optimum extraction methods were: UAE for10 min in murra and without UAE (control) in maqui, with juice extraction yields rangingbetween 80 and 82%. Maqui powder exhibited 2.8 times more polyphenol andanthocyanin content than murra. However, murra powder showed better stabilitycharacteristics as powder colorant since it exhibited a greater protection ofanthocyanins by means of copigmentation phenomena. Regarding consumer´sperception of colored yogurt, samples with 4% and 8% maqui powder could beconsidered as future prototypes to be launched into the market. The obtained powdersmay be used in different industrial food applications.