Dados do Trabalho

Título

Incorporation of cryoconcentrated arrayán (Luma apiculata) juice inside edible hydrogel: a rheological, textural, antioxidant and bioactive properties study

Introdução

Block freeze concentration (BFC) is a novel technology that occurs at sub-zero temperatures, where centrifugal force has been coupled as assisted technique to increase the separation efficiency and nutritional properties in the final cryoconcentrate (CC), applying in juices, milk, and coffee, but there are few studies on centrifugal-BFC applied to endemic juice, and in turn, the application of cryoconcentrated juices (endemic or not) to enrich food matrices has been poorly investigated. Thus, this study focuses on the rherological and textural properties, as well as total bioactive compounds (TBC: total polyphenol (TPC), anthocyanin (TAC) and flavonoid (TFC) contents) and antioxidant activity (AA: DPPH, FRAP, and ORAC assays) of edible hydrogels enriched with cryoconcentrated arrayán (Luma apiculata).

Material e Métodos

Centrifugal-BFC process was carried out at three cycles. Arrayán juice (45 mL) was placed into tubes and frozen at -20°C, the CC fraction was separated from the ice fraction by centrifugation (15°C/20 min/4600 rpm), the CC fraction was used as feed solution for the second and third cycle. Gelatin powder was hydrated in distilled water, and CC solution (3rd cycle) was added to the gel solution, and the gel/CC was stirred (5 min/40°C) and maintained overnight (4°C), where differential scanning calorimetry (DSC), textural profile analysis (TPA), total bioactive components (TBC), and antioxidant activity (AA) were determined.

Resultados e Discussão

Specifically, the addition of CC reinforced the gel structure, since it showed the highest gelling (14.1°C) and melting temperatures (25.7°C), with an increase of 35%, 51%, 60% and 69% in relation to the initial (hydrogel/arrayán juice) gel strength, hardness, gumminess, and chewiness, respectively. Additionally, in TBC and AA terms, the hydrogel/CC had values close to 102mg GAE/100g, 26mg C3G/100g, 37mg CEQ/100g, 87, 41 and 1008 μmol TE/100g, which are equivalent to 28%, 21%, 34%, 15%, 10% and 42%, for TPC, TAC, TFC, DPPH, FRAP and ORAC assays, in relation to the hydrogel/arrayán juice, respectively.

Conclusão

Therefore, the edible hydrogel can retain the CC solution within its structural network (porous), and hence, CC solution has the potential to be an excellent ingredient to add during gelatin gel preparation, since it delivers bioactive components without affecting the rheological and textural properties.