dc.creator | García Chacón, Juliana María | es |
dc.creator | Rodríguez Pulido, Francisco José | es |
dc.creator | Heredia Mira, Francisco José | es |
dc.creator | González-Miret Martín, María Lourdes | es |
dc.creator | Osorio, Coralia | es |
dc.date.accessioned | 2024-03-06T16:50:25Z | |
dc.date.available | 2024-03-06T16:50:25Z | |
dc.date.issued | 2024 | |
dc.identifier.citation | 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. | |
dc.identifier.issn | 0963-9969 | es |
dc.identifier.issn | 1873-7145 | es |
dc.identifier.uri | https://hdl.handle.net/11441/155905 | |
dc.description.abstract | 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. | es |
dc.description.sponsorship | Ministerio de Ambiente y Desarrollo Sostenible 357 | es |
dc.format | application/pdf | es |
dc.format.extent | 12 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Research International, 176, 113820. | |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | Anthocyanins | es |
dc.subject | Antihyperglycemic activity | es |
dc.subject | Ascorbic acid (PubChem CID: 54670067) | es |
dc.subject | Cyanidin-3-glucoside (PubChem CID: 197081) | es |
dc.subject | Delphinidin-3-glucoside (PubChem CID: 165558) | es |
dc.subject | Malic acid | es |
dc.subject | Malic acid (PubChem CID: 525) | es |
dc.subject | Microencapsulates | es |
dc.subject | Spray-drying | es |
dc.subject | Vitamin C | es |
dc.title | Characterization and Bioaccessibility Assessment of Bioactive Compounds from Camu-camu (Myrciaria dubia) Powders and their Food Applications | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | 357 | es |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodres.2023.113820 | es |
dc.identifier.doi | 10.1016/j.foodres.2023.113820 | es |
dc.journaltitle | Food Research International | es |
dc.publication.volumen | 176 | es |
dc.publication.initialPage | 113820 | es |
dc.contributor.funder | Ministerio de Ambiente y Desarrollo Sostenible. Colombia | es |