RESUMO
In previous studies, the Argentinean native plants called Zuccagnia punctata (jarilla, pus pus, lata) and Solanum betaceum (chilto, tree tomato) were reported as new natural sources of antioxidant compounds, mainly chalcones, anthocyanins and rosmarinic acid derivates. The present study deals with the production of antioxidant beverages of Z. punctata (Zp) extract and chilto juice with honey as sweetener. A Zp extract and red chilto juice were obtained according to Food Code and characterized. The beverages were formulated by using maltodextrin (MD) with two dextrose equivalents (DE), 10 and 15, and then spray-dried at an inlet air temperature of 130 °C. The physicochemical, microscopical, phytochemical and functional characteristics of the powders were surveyed. The experiments carried out showed good physical properties for both formulations showing high water solubility with adequate features for handling, transport and storage. The chromatic parameters of both powdered beverages indicate orange-pink tones regardless of the wall material used. The total polyphenol and flavonoid content in the beverages were kept after spray-drying (92 and 100%, respectively). The anthocyanins were less stable under drying conditions (yield 58%). Both powdered beverages showed high scavenger capacity on ABTSâ¢+, HO⢠and H2O2 (SC50 between 3.29 to 41.05 µg GAE/mL) and were able to inhibit xanthine oxidase (XOD) activity (CI50 between 91.35 and 114.43 µg GAE/mL). The beverages were neither toxic nor mutagenic in the concentration range with biological activity. The results obtained in the present work scientifically support the use of the powdered beverages of Argentinean native plants as antioxidant.
RESUMO
This work aimed at developing powders rich in antioxidants and pigments from two wild berries: maqui (Aristotelia chilensis) and murra (Rubus ulmifolius). Fruits were subjected to successive ultrasound-assisted extractions (UAE) and then freeze-dried. Physical properties, anthocyanin stability of powders, and their performance as natural colorants in yogurts were evaluated. The optimum extraction methods were: UAE for 10 min in murra, and without UAE (control) in maqui, with juice extraction yields ranging between 80 and 82%. Maqui powder exhibited ≈ 2.8 times more polyphenol and anthocyanin content than murra. However, murra powder showed better stability characteristics as powder colorant since it exhibited greater protection of anthocyanins by means of copigmentation phenomena. Regarding consumer's perception of colored yogurt, samples with 4% and 8% maqui powder could be considered as future prototypes to be launched into the market. The obtained powders may be used in different industrial food applications.