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Journal of Food Science and Technology

, Volume 56, Issue 7, pp 3553–3560 | Cite as

Optimized aqueous extracts of maqui (Aristotelia chilensis) suitable for powder production

  • Francisco Garrido Makinistian
  • Paula Sette
  • Loreana Gallo
  • Verónica Bucalá
  • Daniela SalvatoriEmail author
Short Communication
  • 9 Downloads

Abstract

The aim of this work was to obtain powders rich in bioactive compounds from maqui berry aqueous extracts by spray drying. First, the process parameters of the maqui aqueous extraction were optimized. The optimal operating conditions were found using an experimental Box–Behnken design with three factors: solvent/fruit ratio (2:1, 3.5:1 and 5:1), extraction temperature (25, 50 and 75 °C) and extraction time (30, 75 and 120 min). Soluble solids content, monomeric anthocyanin content (ACY), total polyphenol content (TPC) and antioxidant capacity in the liquid extracts were analyzed as key responses to find the optimal extraction conditions. Secondly, the best aqueous extract (solvent/fruit ratio = 2:1; extraction temperature = 75 °C and extraction time = 75 min) was subjected to spray drying. The effects of different drying adjuvants (maltodextrin, colloidal silicon dioxide, arabic gum, and microcrystalline cellulose) on the powders flow properties, the process yield (PY), the bioactive compounds content and the superficial color were studied. The product based on colloidal silicon dioxide presented the best powder properties: excellent flowability (α: 30.4 ± 0.7°, CI: 8.0 ± 1.7%), adequate moisture content (4.9 ± 0.3%), very good PY (70 ± 1%), high ACY (1528 ± 41 mg cy-3glu/100 g of powder) and TPC (3936 ± 132 mg GAE/100 g of powder), and a purple hue. This maqui powder offers valuable properties that allow its use, among other applications, as a functional ingredient, natural colorant and nutraceutical product.

Keywords

Maqui berry Spray drying Antioxidant bioactive compounds Powder Flowability 

Notes

Acknowledgements

The authors acknowledge the financial support from Universidad Nacional del Comahue, Universidad Nacional del Sur, Consejo Nacional de Investigaciones Científicas y Técnicas, and Agencia Nacional de Promoción Científica y Tecnológica of Argentina. The authors thank Lic. F. Cabrera for her technical assistance.

Supplementary material

13197_2019_3840_MOESM1_ESM.docx (271 kb)
Supplementary material 1 (DOCX 270 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.PROBIEN (CONICET-Universidad Nacional del Comahue)NeuquénArgentina
  2. 2.Departamento de Ingeniería QuímicaUniversidad Nacional del Sur (UNS)Bahía BlancaArgentina
  3. 3.Departamento de Biología Bioquímica y FarmaciaUNSBahía BlancaArgentina
  4. 4.Planta Piloto de Ingeniería Química – PLAPIQUI (UNS-CONICET)Bahía BlancaArgentina

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