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Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties

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Abstract

Salta province, northwestern Argentina, produces blueberries for export and discards fruits with a potential quantity of bioactive compounds. These bioactive compounds have health-promoting properties that prevent or delay the appearance of chronic diseases. This study aimed to formulate blueberry microcapsules using discarded fruit, to determine and evaluate the effect of spray-drying and lyophilization on the bioactive compounds and their physical properties. Fourteen capsule prototypes were obtained by applying a randomized full factorial design with two factors: type of drying and type of wall material. The former factor had two levels (spray-drying and lyophilization) and the latter had three levels, each with defined quantities to be used, namely maltodextrin (0%, 10%, 15%, and 30%), gum Arabic (0%, 10%, 15%, and 30%), and modified starch (0%, 10%, 15%, and 30%). Spray-drying, lyophilization, total polyphenols, anthocyanins, proanthocyanidins, antioxidant activity, and the physical properties of the microcapsules were analyzed using ANOVA, PCA, and cluster analysis. Results showed significant differences between the two processes (P < 0,05), with lyophilization being better at preserving bioactive compounds. The PCA test also showed a positive association between lyophilization and bioactive compounds, while spray-drying powders were related to negative characteristics, like moisture and water activity.

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Fig. 1
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Abbreviations

AG:

Gum Arabic

AA:

Antioxidant Activity

BAC:

Bioactive Compounds

GAE:

Gallic Acid equivalent

MD:

Maltodextrin

ME:

Microencapsulation Efficiency

MS:

Modified Starch

PA:

Proanthocyanidins

PPC:

Percent Polymeric Color

PCA:

Principal Component Analysis

TAC:

Total Anthocyanins

TPF:

Total Polyphenols

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Authors and Affiliations

  1. Instituto de Investigaciones Para La Industria Quimica, INIQUI- CONICET, Universidad Nacional de Salta, Av Bolivia 5150, 4400, Salta, Argentina

    Ana Paula Olivares La Madrid, Fernando Villalva, Agustina Lotufo Haddad, Jimena Alcocer & Margarita Armada

  2. Facultad de Ciencias de La Salud, Universidad Nacional de Salta, 4400, Salta, Argentina

    Andrea Cravero

Authors
  1. Ana Paula Olivares La Madrid
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  2. Fernando Villalva
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  3. Agustina Lotufo Haddad
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  4. Jimena Alcocer
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  5. Andrea Cravero
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  6. Margarita Armada
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Contributions

All authors have conceived and planned the experiments. Olivares La Madrid, A. and Villalva, F. carried out the experiments. Lotufo Haddad, A. and Alcocer, J. contributed to the interpretation of the results. Armada, M. and Cravero, P. helped supervise the project and took the lead in writing the manuscript. All authors provided critical feedback and helped shape the research, analysis and manuscript.

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Correspondence to Ana Paula Olivares La Madrid.

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Olivares La Madrid, A.P., Villalva, F., Lotufo Haddad, A. et al. Development of blueberry (Vaccinium corymbosum L.) waste powder as a potential food ingredient with functional properties. J Food Sci Technol 59, 3502–3510 (2022). https://doi.org/10.1007/s13197-021-05343-7

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  • DOI: https://doi.org/10.1007/s13197-021-05343-7

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