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 MILAGROS; SOZZI AGUSTINA; CORFIELD ROCIO; GAGNETEN MAITE; FRANCESCHINIS LORENA; SCHEBOR CAROLINA; SALVATORI DANIELA

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2022 vol. 59 p. 944 - 955

0022-1155

This work aimed at developing powders rich in antioxidants and pigments from two wild berries: maqui(Aristotelia chilensis) and murra (Rubus ulmifolius). Fruits were subjected to successive ultrasoundassistedextractions (UAE) and then freeze-dried. Physical properties, anthocyanin stability of powders,and their performance as natural colorants in yogurts were evaluated. The optimum extraction methodswere: UAE for 10 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 and anthocyanin content thanmurra. However, murra powder showed better stability characteristics as powder colorant since it exhibitedgreater protection of anthocyanins by means of copigmentation phenomena. Regarding consumer´sperception of colored yogurt, samples with 4% and 8% maqui powder could be considered as futureprototypes to be launched into the market. The obtained powders may be used in different industrial foodapplications.