Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing

DIEGO ARCHAINA; GRACIELA LEIVA; DANIELA SALVATORI; CAROLINA SCHEBOR

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Lugar: London; Año: 2018 vol. 24 p. 78 - 86

1082-0132

Blackcurrants contain high levels of polyphenolics, particularly flavonolsand anthocyanins, which contribute to their high antioxidant activity. Theaims of this work were the recovery of bioactive compounds from theremaining solid (waste) after processing blackcurrant juice, and to obtainspray-dried powders from the blackcurrant juice and extracts. Theextraction of bioactive compounds from the fruit pulp was performed byultrasound-assisted extraction (UAE). Experiments were conducted toselect the more suitable solvent, and citric acid was chosen. Then, tooptimize the extraction conditions (time, solvent concentration andamplitude) an experimental design using a Box-Behnken Design was done.Comparing the optimized extract with the fruit, 31% total monomericanthocyanins, 19% total phenolic compounds, and 10% antioxidantcapacity were obtained. The optimized extract and the juice were mixedand spray-dried, using maltodextrin as carrier matrix. A blackcurrantpowder with low hygroscopicity 14.46 ± 0.13 (g a.w./100g d.m) and highsolubility 94.25 ± 4 % was obtained. High concentration of bioactive compounds and antioxidant capacity was recorded: Total monomericanthocyanins 63.01 ± 1 (mg cyn-3-glu/100 g.d.m); total phenolic content116.87 ± 5 (mg gallic acid/100 g d.m.); and antioxidant capacity 144.40 ±0.11 (mg eq Trolox/100 g.d.m.).