Next Article in Journal
Hydrophilicity Improvement of Polymer Surfaces Induced by Simultaneous Nuclear Transmutation and Oxidation Effects Using High-Energy and Low-Fluence Helium Ion Beam Irradiation
Next Article in Special Issue
Bioprintable Lung Extracellular Matrix Hydrogel Scaffolds for 3D Culture of Mesenchymal Stromal Cells
Previous Article in Journal
Characterization of Polyvinylidene Fluoride (PVDF) Electrospun Fibers Doped by Carbon Flakes
Article

Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage

1
Laboratory of Cryoconcentration, Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, Chillán 3780000, Chile
2
Doctorado en Ingeniería de Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Casilla 447, Chillán 3780000, Chile
3
Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile
*
Authors to whom correspondence should be addressed.
Polymers 2020, 12(12), 2769; https://doi.org/10.3390/polym12122769
Received: 5 November 2020 / Revised: 17 November 2020 / Accepted: 18 November 2020 / Published: 24 November 2020
(This article belongs to the Special Issue Bio-Based Additive Manufacturing in Food and Tissue Engineering)
Cryoconcentrated blueberry juice (CBJ) was incorporated into aerated gelatin gel and the effects on the mechanical properties, phenolic compounds and antioxidant activity (AA) were evaluated at day 1 and day 28 under refrigerated storage. At day 1, 8 g of gelatin gel and 40 g of CBJ (called M5) exhibited a soft texture and heterogeneous and non-spherical small bubbles, with values close to 10.5, 8.0 and 7.1 N, for hardness, gumminess and chewiness, respectively. M5 presented an increase of approximately 1.7, 1.9 and 1.9, and 1.2, 1.8, 2.1 and 1.3 times in comparison to the other samples, for total polyphenol, anthocyanin and flavonoid contents, and individual phenolic compounds, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays, respectively. At day 28, the samples showed a weakening of the 3D network, with high degradation of phenolic compounds and AA due to the oxidation, polymerization and syneresis. Therefore, CBJ might be an interesting functional ingredient to add to (aerated and non-aerated) gelatin gel without affecting its properties, and thus different food products with high nutritional values and without added artificial sweeteners could be developed. Additionally, the gelatin gel/CBJ combinations might be suitable for additive manufacturing as a coating of food matrices. View Full-Text
Keywords: non-thermal juice concentration; fruit juice concentrate; gel; aeration; mechanical properties; preservation; phenolic content; antioxidant capacity non-thermal juice concentration; fruit juice concentrate; gel; aeration; mechanical properties; preservation; phenolic content; antioxidant capacity
Show Figures

Graphical abstract

MDPI and ACS Style

Casas-Forero, N.; Orellana-Palma, P.; Petzold, G. Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage. Polymers 2020, 12, 2769. https://doi.org/10.3390/polym12122769

AMA Style

Casas-Forero N, Orellana-Palma P, Petzold G. Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage. Polymers. 2020; 12(12):2769. https://doi.org/10.3390/polym12122769

Chicago/Turabian Style

Casas-Forero, Nidia, Patricio Orellana-Palma, and Guillermo Petzold. 2020. "Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage" Polymers 12, no. 12: 2769. https://doi.org/10.3390/polym12122769

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop