Colorant and antioxidant properties of freeze-dried extracts from wild berries: use of ultrasound-assisted extraction method and drivers of liking of colored yogurts
- Gomez Mattson, Milagros Lucia
- Sozzi, Agustina
- Corfield, Rocío
- Gagneten, Maite
- Franceschinis, Lorena Edith
- Schebor, Carolina Claudia
- Salvatori, Daniela Marisol
DOIAbstract
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 anthocyan...
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