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https://repositorio.uca.edu.ar/handle/123456789/14695
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Orjuela Palacio, Juliana M. | es |
dc.contributor.author | Zamora, María Clara | es |
dc.contributor.author | Lanari, M. C. | es |
dc.date.accessioned | 2022-08-19T12:10:39Z | - |
dc.date.available | 2022-08-19T12:10:39Z | - |
dc.date.issued | 2019 | - |
dc.identifier.citation | Orjuela Palacio, J.M., Zamora, M.C., Lanari, M.C. Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants [en línea]. Journal of Berry Research. 2019, 9(2) doi:10.3233/JBR-180342 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14695 | es |
dc.identifier.issn | 1878-5093 | - |
dc.identifier.issn | 1878-5123 | - |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/14695 | - |
dc.description.abstract | Abstract: BACKGROUND: Yerba-mate (YM) and blackcurrant (BC) are rich in polyphenols and anthocyanins with proven health benefits therefore they could be used in functional beverage preparation.OBJECTIVE: To (a) develop a palatable powdered beverage with high physicochemical and nutritional quality using YM/BC, (b) determine the effect of in-vitro gastrointestinal digestion on antioxidant content and activity and (c) evaluate beverage?s acceptance temporal changes and dynamic profile during multiple intakes.METHODS: We determined powder?s water-activity (aw), moisture content, flowability, micro-morphology, color, cold water solubility, glass-transition temperature (Tg), total polyphenols (TP)/anthocyanins (MAC) and ascorbic-acid contents, antiradical activity (DPPH).RESULTS: Powder?s aw (0.089) ensured biochemical/microbiological stability. Tg(55.64◦C) indicated that YM/BC?s vacuum- storage at 20?25◦C was possible without losing glassy state. Powder?s cold water?s solubility was 90%. 1 L (60 g/L)provided 556.8mg TP/198.11mg monomeric-anthocyanins. Ascorbic- acid dose was half the recommended daily intake. In-vitro gastrointestinal digestion reduced total polyphenols/monomeric-anthocyanins 59?70%, but antiradical activity losseswere 9%. Overall-acceptance and Time-Intensity curves results were in the Hedonic scale?s ?Like moderately to like very much? zone. Berries/Sweet were the only dominant attributes Astringency accumulative effects not detected.CONCLUSIONS: The YM/BC powder had good physical/biochemical/microbiological stability under industrial storage conditions and high antiradical activity after simulated gastrointestinal digestion. Sensory scores suggested that consumer?s acceptance could be high. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | IOS Press | es |
dc.rights | info:eu-repo/semantics/closedAccess | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | * |
dc.source | Journal of Berry Research. 2019, 9(2) | es |
dc.subject | YERBA MATE | es |
dc.subject | ANTIOXIDANTES | es |
dc.subject | GROSELLA NEGRA | es |
dc.subject | METODOS ANTIOXIDANTES DINAMICOS | es |
dc.subject | DIGESTIÓN GASTROINTESTINAL IN VITRO | es |
dc.title | Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants | es |
dc.type | Artículo | es |
dc.identifier.doi | 10.3233/JBR-180342 | - |
uca.disciplina | INGENIERIA EN ALIMENTOS | es |
uca.issnrd | 1 | es |
uca.affiliation | Fil: Orjuela Palacio, Juliana M. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina | es |
uca.affiliation | Fil: Orjuela Palacio, Juliana M. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Lanari, M. C. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina | es |
uca.affiliation | Fil: Lanari, M. C. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.version | publishedVersion | es |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
item.grantfulltext | mixedopen | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.orcid | 0000-0002-2900-4529 | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
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