Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100429 |
Resumo: | Abstract Blueberries are widely recognized for their beneficial health effects due to their bioactive compounds content. In addition, balsamic vinegars trade developed quickly because of their wide acceptance in gourmet food. A novel product made with second quality berries, being suitable for human consumption, i.e., blueberry balsamic vinegar, was evaluated. This work aimed to assess changes in Total Anthocyanins (TA), Total Phenolics (TP), and antioxidant activity during production process of blueberry balsamic vinegar, at the following stages: raw material, blueberries juice after enzyme treatment, blueberries alcoholic substrate, blueberries vinegar, concentrated blueberry juice and blueberries balsamic vinegar. Additionally, three alternative evaporation systems, rotary vacuum evaporator, microwave and vacuum microwave, were evaluated in order to determine the concentration method that best retains TA and TP in blueberry juice for its further use in this process. The highest TA and TP retention was achieved by blueberry juice concentration with a rotary vacuum evaporator. On the other hand, both alcoholic fermentation and acetification negatively affected those compounds and antioxidant activity during vinegar production. However, mixing with concentrated juice to obtain blueberry balsamic vinegar allowed balancing nutrient concentration reductions due to processing. The present study showed that production of blueberry balsamic vinegar gives rise to an interesting possibility to reduce losses due to fruit waste while getting added value products with healthy qualities. |
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Brazilian Journal of Food Technology |
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Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juicetotal anthocyaninstotal phenolicsacetificationalcoholic fermentationjuice concentrationVaccinium corymbosum Lberriesgourmet productsAbstract Blueberries are widely recognized for their beneficial health effects due to their bioactive compounds content. In addition, balsamic vinegars trade developed quickly because of their wide acceptance in gourmet food. A novel product made with second quality berries, being suitable for human consumption, i.e., blueberry balsamic vinegar, was evaluated. This work aimed to assess changes in Total Anthocyanins (TA), Total Phenolics (TP), and antioxidant activity during production process of blueberry balsamic vinegar, at the following stages: raw material, blueberries juice after enzyme treatment, blueberries alcoholic substrate, blueberries vinegar, concentrated blueberry juice and blueberries balsamic vinegar. Additionally, three alternative evaporation systems, rotary vacuum evaporator, microwave and vacuum microwave, were evaluated in order to determine the concentration method that best retains TA and TP in blueberry juice for its further use in this process. The highest TA and TP retention was achieved by blueberry juice concentration with a rotary vacuum evaporator. On the other hand, both alcoholic fermentation and acetification negatively affected those compounds and antioxidant activity during vinegar production. However, mixing with concentrated juice to obtain blueberry balsamic vinegar allowed balancing nutrient concentration reductions due to processing. The present study showed that production of blueberry balsamic vinegar gives rise to an interesting possibility to reduce losses due to fruit waste while getting added value products with healthy qualities.Instituto de Tecnologia de Alimentos - ITAL2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100429Brazilian Journal of Food Technology v.24 2021reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.19020info:eu-repo/semantics/openAccessDavies,Cristina VerónicaGerard,Liliana MabelSoldá,Carina AlejandraCorrado,María BelénArteaga,María Cristina Cayetanoeng2021-05-19T00:00:00Zoai:scielo:S1981-67232021000100429Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2021-05-19T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice |
title |
Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice |
spellingShingle |
Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice Davies,Cristina Verónica total anthocyanins total phenolics acetification alcoholic fermentation juice concentration Vaccinium corymbosum L berries gourmet products |
title_short |
Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice |
title_full |
Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice |
title_fullStr |
Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice |
title_full_unstemmed |
Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice |
title_sort |
Blueberry balsamic vinegar: bioactive compounds and antioxidant activity during processing and assessment of diverse evaporation techniques for juice |
author |
Davies,Cristina Verónica |
author_facet |
Davies,Cristina Verónica Gerard,Liliana Mabel Soldá,Carina Alejandra Corrado,María Belén Arteaga,María Cristina Cayetano |
author_role |
author |
author2 |
Gerard,Liliana Mabel Soldá,Carina Alejandra Corrado,María Belén Arteaga,María Cristina Cayetano |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Davies,Cristina Verónica Gerard,Liliana Mabel Soldá,Carina Alejandra Corrado,María Belén Arteaga,María Cristina Cayetano |
dc.subject.por.fl_str_mv |
total anthocyanins total phenolics acetification alcoholic fermentation juice concentration Vaccinium corymbosum L berries gourmet products |
topic |
total anthocyanins total phenolics acetification alcoholic fermentation juice concentration Vaccinium corymbosum L berries gourmet products |
description |
Abstract Blueberries are widely recognized for their beneficial health effects due to their bioactive compounds content. In addition, balsamic vinegars trade developed quickly because of their wide acceptance in gourmet food. A novel product made with second quality berries, being suitable for human consumption, i.e., blueberry balsamic vinegar, was evaluated. This work aimed to assess changes in Total Anthocyanins (TA), Total Phenolics (TP), and antioxidant activity during production process of blueberry balsamic vinegar, at the following stages: raw material, blueberries juice after enzyme treatment, blueberries alcoholic substrate, blueberries vinegar, concentrated blueberry juice and blueberries balsamic vinegar. Additionally, three alternative evaporation systems, rotary vacuum evaporator, microwave and vacuum microwave, were evaluated in order to determine the concentration method that best retains TA and TP in blueberry juice for its further use in this process. The highest TA and TP retention was achieved by blueberry juice concentration with a rotary vacuum evaporator. On the other hand, both alcoholic fermentation and acetification negatively affected those compounds and antioxidant activity during vinegar production. However, mixing with concentrated juice to obtain blueberry balsamic vinegar allowed balancing nutrient concentration reductions due to processing. The present study showed that production of blueberry balsamic vinegar gives rise to an interesting possibility to reduce losses due to fruit waste while getting added value products with healthy qualities. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100429 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100429 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.19020 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.24 2021 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702656806912 |