Artículo
Characterization and Bioaccessibility Assessment of Bioactive Compounds from Camu-camu (Myrciaria dubia) Powders and their Food Applications
Autor/es | García Chacón, Juliana María
Rodríguez Pulido, Francisco José ![]() ![]() ![]() ![]() ![]() ![]() ![]() Heredia Mira, Francisco José ![]() ![]() ![]() ![]() ![]() ![]() ![]() González-Miret Martín, María Lourdes ![]() ![]() ![]() ![]() ![]() ![]() ![]() Osorio, Coralia |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2024 |
Fecha de depósito | 2024-03-06 |
Publicado en |
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Resumen | Camu-camu (Myrciaria dubia) is a tropical fruit known for its content of bioactive compounds. This study aimed to evaluate physicochemically, morphologically, andsensorialpowders from camu-camu obtained by spray-drying at ... Camu-camu (Myrciaria dubia) is a tropical fruit known for its content of bioactive compounds. This study aimed to evaluate physicochemically, morphologically, andsensorialpowders from camu-camu obtained by spray-drying at two inlet temperatures (150 °C and 180 °C) with three encapsulating agents (maltodextrin, whey protein and a 50:50 mixture of both) and by freeze-drying of whole fruit. The use of maltodextrin protected bet anthocyanins (cyanidin-3-glucoside (C3G) and delphinidin-3-glucoside (D3G)), but whey protein showed a better protective effect on ascorbic and malic acids. These facts were confirmed during the storage stability test, finding that relative humidity is a critical variable in preserving the bioactive compounds of camu-camu powders. The powders with the highest content of bioactive compounds were added to a yogurt and a white grape juice, and then sensory evaluated. The bioaccessibility studies in gastric and intestinal phases showed better recovery percentages of bioactive compounds in camu-camu powders (up to 60.8 %) and beverages (up to 90 %) for C3G, D3G, ascorbic acid, and malic acid than in the fruit juice. Dehydration of camu-camu (M. dubia) is a strategy to increase the bioactive compounds stability, modulate the fruit sensory properties, and improve their bioavailability after incorporation in food matrices. |
Agencias financiadoras | Ministerio de Ambiente y Desarrollo Sostenible. Colombia |
Identificador del proyecto | 357
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Cita | García Chacón, J.M., Rodríguez Pulido, F.J., Heredia Mira, F.J., González-Miret Martín, M.L. y Osorio, C. (2024). Characterization and Bioaccessibility Assessment of Bioactive Compounds from Camu-camu (Myrciaria dubia) Powders and their Food Applications. Food Research International, 176, 113820. https://doi.org/10.1016/j.foodres.2023.113820. |
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