New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features.

ABSTRACT: Andean blueberry (Vaccinium meridionale Swartz) fruits are an underutilized source of anthocyanins and other valuable bioactive phytochemicals. The purpose of this work was to obtain Andean blueberry juice powders via freeze-drying processing and evaluate the effect of maltodextrin as a drying aid on their physicochemical, technological, microstructural, and bioactive characteristics. Andean blueberry juices were mixed with variable proportions of maltodextrin (20-50%); freeze-dried; and characterized in terms of their tristimulus color, Fourier transform infrared spectra (FTIR), moisture content, water activity, morphology, water solubility, flow properties, total polyphenols and anthocyanins content, and DPPH•-scavenging capacity. The powders obtained presented suitable characteristics i

SUBMITTER: Estupinan-Amaya M 

PROVIDER: S-EPMC7730302 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature