Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh)
Arazá, a berry rich in heat-sensitive bioactives (phenolics/carotenoids/flavonoids/ascorbic acid), may be suitable for preparing functional foods, however, its high perishability hinders its industrial application. Although freezing (Fr) and freezedrying (LIO) are popular methods for preserving frui...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003179 |
| _version_ | 1827576445756506112 |
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| author | Camilo Andrés Reyes-Alvarez María Cecilia Lanari |
| author_facet | Camilo Andrés Reyes-Alvarez María Cecilia Lanari |
| author_sort | Camilo Andrés Reyes-Alvarez |
| collection | DOAJ |
| description | Arazá, a berry rich in heat-sensitive bioactives (phenolics/carotenoids/flavonoids/ascorbic acid), may be suitable for preparing functional foods, however, its high perishability hinders its industrial application. Although freezing (Fr) and freezedrying (LIO) are popular methods for preserving fruits, they may cause undesirable quality changes. Adding an osmo-dehydration pretreatment (OD) before freezing (osmodehydro-freezing/OD-Fr) or freezedrying (osmodehydro-freezedrying/OD-LIO) diminishes processing time which may improve the final product quality This study analyzed the effect of Fr/LIO/OD/OD-Fr/OD-LIO on color, antioxidant content/activity, polyphenol composition and bioaccessibility (BAC) of arazá.OD pretreatment increased freezing rate (58 %) and reduced osmodehydro-frozen arazá drip-loss (40%) Osmodehydrated samples presented the highest discoloration levels (15.7), freezing/freezedrying pretreated arazá improved them 16–48 %.Fr/LIO gave the best results regarding polyphenol content (99–48 %), and activity (97–88 %) retention; whereas OD/LIO produced the highest losses (59–84 %).Results showed that in comparison with untreated fruit, freezing arazá did not affect the bioaccessible antioxidants content/activity, conversely, freezedrying reduced antioxidant activity and total-flavonoids BAC levels (14–21 %) without modifying polyphenols/carotenoids bioaccessibilities.Although osmodehydro-freezing increased total-polyphenol bioaccessibility (22 %) without affecting that corresponding to total-flavonoids, it reduced antioxidant activity retention (16–42 %). Osmodehydro-freezdrying impact was negative on all properties (13–55 %) except Ferric-Reducing-Antioxidant-Power that increased (10 %). |
| first_indexed | 2024-03-08T21:11:39Z |
| format | Article |
| id | doaj.art-a374376a8e1e44f88c5b7785297c7f17 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T21:11:39Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-a374376a8e1e44f88c5b7785297c7f172023-12-22T05:35:12ZengElsevierFood Chemistry Advances2772-753X2023-12-013100496Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh)Camilo Andrés Reyes-Alvarez0María Cecilia Lanari1Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET - La Plata, Facultad de Ciencias Exactas Universidad Nacional de La Plata (UNLP), Calle 47 y 116 S/Nº, La Plata, Buenos Aires B1900AJJ, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), ArgentinaCentro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET - La Plata, Facultad de Ciencias Exactas Universidad Nacional de La Plata (UNLP), Calle 47 y 116 S/Nº, La Plata, Buenos Aires B1900AJJ, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Corresponding author at: Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET - La Plata, Facultad de Ciencias Exactas Universidad Nacional de La Plata (UNLP), Calle 47 y 116 S/Nº, La Plata, Buenos Aires B1900AJJ, Argentina.Arazá, a berry rich in heat-sensitive bioactives (phenolics/carotenoids/flavonoids/ascorbic acid), may be suitable for preparing functional foods, however, its high perishability hinders its industrial application. Although freezing (Fr) and freezedrying (LIO) are popular methods for preserving fruits, they may cause undesirable quality changes. Adding an osmo-dehydration pretreatment (OD) before freezing (osmodehydro-freezing/OD-Fr) or freezedrying (osmodehydro-freezedrying/OD-LIO) diminishes processing time which may improve the final product quality This study analyzed the effect of Fr/LIO/OD/OD-Fr/OD-LIO on color, antioxidant content/activity, polyphenol composition and bioaccessibility (BAC) of arazá.OD pretreatment increased freezing rate (58 %) and reduced osmodehydro-frozen arazá drip-loss (40%) Osmodehydrated samples presented the highest discoloration levels (15.7), freezing/freezedrying pretreated arazá improved them 16–48 %.Fr/LIO gave the best results regarding polyphenol content (99–48 %), and activity (97–88 %) retention; whereas OD/LIO produced the highest losses (59–84 %).Results showed that in comparison with untreated fruit, freezing arazá did not affect the bioaccessible antioxidants content/activity, conversely, freezedrying reduced antioxidant activity and total-flavonoids BAC levels (14–21 %) without modifying polyphenols/carotenoids bioaccessibilities.Although osmodehydro-freezing increased total-polyphenol bioaccessibility (22 %) without affecting that corresponding to total-flavonoids, it reduced antioxidant activity retention (16–42 %). Osmodehydro-freezdrying impact was negative on all properties (13–55 %) except Ferric-Reducing-Antioxidant-Power that increased (10 %).http://www.sciencedirect.com/science/article/pii/S2772753X23003179ArazáEugenia stipitataFreezingOsmodehydro-freezingOsmodehydro-freezedryingGastrointestinal digestion |
| spellingShingle | Camilo Andrés Reyes-Alvarez María Cecilia Lanari Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh) Food Chemistry Advances Arazá Eugenia stipitata Freezing Osmodehydro-freezing Osmodehydro-freezedrying Gastrointestinal digestion |
| title | Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh) |
| title_full | Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh) |
| title_fullStr | Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh) |
| title_full_unstemmed | Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh) |
| title_short | Effect of freezing, osmodehydro-freezing, freezedrying and osmodehydro-freezedrying on the physicochemical and nutritional properties of arazá (Eugenia stipitata McVaugh) |
| title_sort | effect of freezing osmodehydro freezing freezedrying and osmodehydro freezedrying on the physicochemical and nutritional properties of araza eugenia stipitata mcvaugh |
| topic | Arazá Eugenia stipitata Freezing Osmodehydro-freezing Osmodehydro-freezedrying Gastrointestinal digestion |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23003179 |
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