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Effect of treatment and storage time on the functional compounds of blackberry and strawberry by-products

Efecto del tratamiento y tiempo de almacenamiento sobre los compuestos funcionales de subproductos de mora y fresa

dc.creatorAguirre, Leidy
dc.creatorCubillos, Laura
dc.creatorTarazona-Díaz, Martha
dc.creatorRodriguez, Ligia
dc.date2019-03-22
dc.date.accessioned2023-08-28T15:13:58Z
dc.date.available2023-08-28T15:13:58Z
dc.identifierhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1169
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8443001
dc.descriptionNear of one third of the edible food that human being cultivate are loses, which are due to factors from the supply chain. Within these was highlighted strawberry (Fragaria ananassa) and blackberry (Rubus glaucus Benth), fruits that have demonstrated high antioxidant potential to which is related with prevention of some diseases. Therefore, with the aim to show the processing by-products’ potential in the obtaining of interesting compounds, this study was focused on the characterization of their physicochemical parameters, color, antioxidant power and vitamin C in four preservation conditions for four weeks; these were: fresh by-product, refrigerated, conventional drying and lyophilization; also, mineral description was made for each sample. According to the results, it was proved that the samples had a lower solid soluble concentration, pH between 3.2 and 6.4, and stable color parameters during the storage. In addition, by-products with greater antioxidant power were lyophilizate blackberry seed and conventional drying blackberry sludge, which surpassed the strawberry’s results in all the conditions conforming to FRAP and DPPH essays. However, all the samples presented low content of vitamin C, while they exhibited high content of potassium and iron. To sum up, above mentioned woke the interest on the minerals or antioxidant obtention from blackberry and strawberry by-products to which can be used in products with high value added.en-US
dc.descriptionCerca de un tercio de las partes comestibles de los alimentos para el consumo humano se pierden, siendo mermas asociadas a factores de toda la cadena de abastecimiento. Dentro de dichos alimentos, se destacan la fresa (Fragaria ananassa) y la mora (Rubus glaucus Benth), frutas que han demostrado alto poder antioxidante, siendo relacionado con la prevención o el tratamiento de enfermedades. Por consiguiente, con el propósito de evidenciar el potencial para la obtención de compuestos de interés en los subproductos del procesamiento de dichas frutas, el presente estudio, se enfocó en la caracterización de los parámetros fisicoquímicos, color, poder antioxidante y vitamina C, en cuatro condiciones de conservación, durante cuatro semanas; estas fueron: coproducto fresco, refrigerado, secado convencional y liofilización, siendo caracterizadas también por su contenido de minerales. A partir de los resultados, se evidenció baja concentración de sólidos solubles, pH variable, entre 3,2 y 6,4, así como parámetros de color estables, durante el almacenamiento. Adicionalmente, los coproductos con mayor poder antioxidante fueron la semilla de mora liofilizada y el lodo de mora por secado convencional, superando al residuo de fresa en cualquier condición, según los ensayos FRAP y DPPH, respectivamente; no obstante, todas las muestras presentaron bajos contenidos en vitamina C, mientras que se caracterizaron por su alto contenido en potasio y hierro. Por consiguiente, lo anterior, muestra el interés por la obtención de compuestos, como minerales y antioxidantes, a partir de los desechos de mora y de fresa, así como su uso en productos con alto valor agregado.es-ES
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dc.languagespa
dc.publisherUniversidad de Ciencias Aplicadas y Ambientales U.D.C.Aes-ES
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1169/1664
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1169/1746
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dc.rightsDerechos de autor 2019 Leidy Aguirre, Laura Cubillos, Martha Tarazona-Díaz, Ligia Rodriguezes-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 22 No. 1 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junioen-US
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 22 Núm. 1 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junioes-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; v. 22 n. 1 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Juniopt-BR
dc.source2619-2551
dc.source0123-4226
dc.source10.31910/rudca.v22.n1.2019
dc.subjectdesechoes-ES
dc.subjectantioxidantees-ES
dc.subjectmineraleses-ES
dc.subjectvitamina Ces-ES
dc.subjectconservación de alimentoses-ES
dc.subjectFragaria ananassaes-ES
dc.subjectRubus glaucus Benthes-ES
dc.subjectwasteen-US
dc.subjectantioxidanten-US
dc.subjectmineralsen-US
dc.subjectvitamin Cen-US
dc.subjectfood preservationen-US
dc.subjectFragaria ananassaen-US
dc.subjectRubus glaucus Benthen-US
dc.titleEffect of treatment and storage time on the functional compounds of blackberry and strawberry by-productsen-US
dc.titleEfecto del tratamiento y tiempo de almacenamiento sobre los compuestos funcionales de subproductos de mora y fresaes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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