Effects of drying processes on composition, microstructure and health aspects from maqui berries
Author
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Quispe Fuentes, Issis
Author
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Vega Gálvez, Antonio
Author
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Aranda, Mario
Author
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Poblete, Jacqueline
Author
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Pasten, Alexis
Author
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Bilbao Sainz, Cristina
Author
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Wood, Delilah
Author
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McHugh, Tara
Author
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Delporte Vergara, Carla
Admission date
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2020-04-23T14:13:43Z
Available date
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2020-04-23T14:13:43Z
Publication date
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2020
Cita de ítem
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J Food Sci Technol 2020
es_ES
Identifier
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0022-1155
Identifier
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10.1007/s13197-020-04260-5
Identifier
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https://repositorio.uchile.cl/handle/2250/174064
Abstract
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The aim of this study is to determine the effects of different drying methods, including freeze drying (FD), convective drying, sun drying, infrared drying and vacuum drying (VD), on the chemical composition and microstructure of maqui berries as well as their anti-inflammatory and antidiabetic activities. Results showed that all dried samples have high unsaturated fatty acids contents (up to 83%) and high total dietary fiber contents (above 50%). Also, one hundred grams of dried berries provide between 11 and 21% of the recommended daily intake of alpha-tocopherol. Moreover, all dried maqui extracts reduced topical inflammation in treated mice. The highest anti-inflammatory effect against phorbol 12-myristate 13-acetate was found for VD and FD samples. Also, all dried maqui extracts showed antidiabetic activity by inhibiting alpha-glucosidase activity. The highest alpha-glucosidase inhibition activity was found for FD samples. The different biological activities of the dried maqui berries were related to differences in the extractability of metabolites due to microstructural changes during drying. The results indicated the potential use of dried maqui as a food ingredient with high unsaturated fatty acids, dietary fiber and alpha-tocopherol or as a natural extract with therapeutic agents.
es_ES
Patrocinador
dc.description.sponsorship
Food Engineering Department of University of La Serena
CONICYT-PCHA/National Doctorate
2016-21161653