Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. CBJ Preparation
2.3. CBJ Incorporation into Aerated Gelatin Gels
2.4. Apparent Viscosity
2.5. Density and Gas Hold-Up Measurements
2.6. Texture Profile Analysis (TPA)
2.7. Bubble Size Quantification by Image Analysis
2.8. Color Analysis
2.9. Determination of Total Bioactive Compounds Content (TBCC)
2.10. Determination of Antioxidant Activity (AA)
2.11. Analysis of Individual Phenolic Compounds (IPC) by High-Performance Liquid Chromatography (HPLC)
2.12. Determination of Recovery Percentage (RP)
2.13. Statistical Analysis
3. Results and Discussion
3.1. Apparent Viscosity, Density and Gas Hold-Up Measurements
3.2. Texture Profile Analysis (TPA)
3.3. Bubble Size Quantification
3.4. Color Measurement
3.5. Determination of the Total Bioactive Compounds Content and Antioxidant Activity
3.6. Analysis of Individual Phenolic Compounds (IPC) by HPLC
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample | Ingredients (g) | ||
---|---|---|---|
Gelatin Gel | CBJ | Water | |
M1 | 14 | 20 | 100 |
M2 | 13 | 25 | 100 |
M3 | 11 | 30 | 100 |
M4 | 10 | 35 | 100 |
M5 | 8 | 40 | 100 |
M1 | M2 | M3 | M4 | M5 | |
---|---|---|---|---|---|
Viscosity (kPa·s) | 31.0 ± 1.8 e | 19.0 ± 1.1 d | 14.22 ± 1.2 c | 8.4 ± 0.8 ab | 7.1 ± 0.5 a |
ρacg (kg/m3) | 511.3 ± 24.3 de | 490.5 ± 19.0 cd | 456.4 ± 17.9 c | 387.6 ± 29.9 ab | 349.0 ± 19.6 a |
ε (%) | 49.1 ± 1.1 a | 52.1 ± 1.7 b | 57.1 ± 1.6 c | 64.2 ± 2.0 d | 67.1 ± 0.8 e |
Day | M1 | M2 | M3 | M4 | M5 | |
---|---|---|---|---|---|---|
Hardness (N) | 1 | 33.44 ± 0.42 e,B | 25.62 ± 0.88 d,B | 20.08 ± 0.60 c,B | 13.63 ± 0.11 b,B | 10.51 ± 0.23 a,B |
7 | 32.25 ± 1.18 e | 24.50 ± 2.06 d | 19.44 ± 2.06 c | 13.05 ± 0.03 b | 10.09 ± 1.04 a | |
14 | 30.59 ± 0.48 e | 23.37 ± 0.97 d | 17.89 ± 1.22 c | 12.26 ± 0.23 b | 9.73 ± 0.19 a | |
21 | 28.16 ± 0.60 e | 22.56 ± 0.71 d | 16.25 ± 0.50 c | 11.43 ± 1.25 b | 8.33 ± 0.55 a | |
28 | 22.83 ± 1.57 e,A | 17.75 ± 1.31 d,A | 14.58 ± 0.44 c,A | 10.65 ± 0.12 b,A | 7.26 ± 0.13 a,A | |
Springiness | 1 | 0.94 ± 0.00 d,B | 0.92 ± 0.01 b,c,B | 0.90 ± 0.01 a,b,B | 0.89 ± 0.02 a,b,B | 0.89 ± 0.01 a,B |
7 | 0.92 ± 0.04 c,d | 0.91 ± 0.01 b,c | 0.89 ± 0.02 a,b | 0.88 ± 0.02 a | 0.88 ± 0.02 a | |
14 | 0.90 ± 0.03 c,d | 0.90 ± 0.03 c,d | 0.88 ± 0.02 c | 0.84 ± 0.01 a,b | 0.82 ± 0.02 a | |
21 | 0.88 ± 0.02 d,e | 0.87 ± 0.02 d | 0.84 ± 0.00 c | 0.82 ± 0.00 b | 0.80 ± 0.01 a | |
28 | 0.88 ± 0.01 d,e,A | 0.86 ± 0.01 d,A | 0.82 ± 0.01 b,c,A | 0.81 ± 0.01 a,b,A | 0.78 ± 0.02 a,A | |
Cohesiveness | 1 | 0.91 ± 0.02 d,e,B | 0.88 ± 0.04 c,d,B | 0.87 ± 0.02 c,B | 0.80 ± 0.03 a,b,B | 0.76 ± 0.02 a,B |
7 | 0.87 ± 0.02 d,e | 0.84 ± 0.02 c,d | 0.82 ± 0.03 c | 0.75 ± 0.03 a,b | 0.73 ± 0.03 a | |
14 | 0.84 ± 0.03 d,e | 0.83 ± 0.02 c,d | 0.80 ± 0.01 c | 0.74 ± 0.01 b | 0.71 ± 0.01 a | |
21 | 0.83 ± 0.03 d,e | 0.79 ± 0.03 c,d | 0.78 ± 0.02 c | 0.73 ± 0.02 a,b | 0.70 ± 0.02 a | |
28 | 0.81 ± 0.02 d,A | 0.76 ± 0.02 b,c,A | 0.74 ± 0.01 b,A | 0.73 ± 0.03 a,b,A | 0.70 ± 0.02 a,A | |
Gumminess (N) | 1 | 30.53 ± 0.49 e,B | 22.60 ± 0.59 d,B | 17.46 ± 0.30 c,B | 10.84 ± 0.49 b,B | 7.98 ± 0.42 a,B |
7 | 28.15 ± 0.60 e | 19.74 ± 1.23 d | 16.05 ± 2.09 c | 9.56 ± 0.37 b | 7.42 ± 1.09 a | |
14 | 25.64 ± 1.02 e | 19.03 ± 1.21 d | 14.61 ± 0.82 c | 8.85 ± 0.13 b | 6.68 ± 0.20 a | |
21 | 23.31 ± 0.67 e | 17.31 ± 0.17 d | 12.60 ± 0.08 c | 8.45 ± 0.94 b | 5.83 ± 0.38 a | |
28 | 18.44 ± 1.34 e,A | 13.49 ± 1.08 d,A | 11.48 ± 0.29 c,A | 7.82 ± 0.36 b,A | 5.06 ± 0.22 a,A | |
Chewiness (N) | 1 | 28.51 ± 0.51 e,B | 20.49 ± 1.04 d,B | 16.15 ± 0.35 c,B | 9.66 ± 0.78 b,B | 7.12 ± 0.23 a,B |
7 | 25.44 ± 1.20 e | 17.87 ± 1.18 d | 14.32 ± 2.80 c | 8.39 ± 0.27 b | 6.51 ± 0.84 a | |
14 | 22.45 ± 1.25 e | 17.17 ± 1.53 d | 12.79 ± 0.42 c | 7.42 ± 0.19 b | 5.74 ± 0.27 a | |
21 | 21.29 ± 0.68 e | 14.61 ± 0.77 d | 10.56 ± 0.05 c | 7.12 ± 0.78 b | 5.27 ± 0.40 a | |
28 | 16.21 ± 1.25 e,A | 12.08 ± 1.09 d,A | 9.46 ± 0.27 c,A | 7.06 ± 0.39 b,A | 4.35 ± 0.36 a,A |
Day | M1 | M2 | M3 | M4 | M5 | |
---|---|---|---|---|---|---|
Anthocyanins | ||||||
Delphinidin | 1 | 3.12 ± 0.04 b,c,B | 3.06 ± 0.08 a,b,B | 3.02 ± 0.04 a,B | 3.35 ± 0.06 d,B | 4.12 ± 0.01 e,B |
28 | 2.97 ± 0.03 A | 2.98 ± 0.02 A | 2.95 ± 0.02 A | 2.94 ± 0.01 a,A | 3.18 ± 0.05 A | |
Cyanidin | 1 | 1.77 ± 0.01 a,B | 1.98 ± 0.05 b,B | 2.07 ± 0.03 c,B | 2.36 ± 0.01 d,B | 2.94 ± 0.08 e,B |
28 | 0.77 ± 0.00 c,A | 0.70 ± 0.01 b,A | 0.66 ± 0.01 a,A | 1.21 ± 0.03 d,A | 1.34 ± 0.00 e,A | |
Malvidin | 1 | 4.88 ± 0.04 c,B | 4.58 ± 0.12 a,B | 4.63 ± 0.19 a,b,B | 4.86 ± 0.26 b,c,B | 5.45 ± 0.30 d,B |
28 | 4.59 ± 0.10 d,A | 4.41 ± 0.00 c,A | 4.28 ± 0.04 a,A | 4.40 ± 0.00 b,A | 4.60 ± 0.17 d,e,A | |
Flavonoids | ||||||
Epigallocatechin gallate | 1 | 8.17 ± 0.21 a,B | 11.01 ± 0.56 c,B | 13.64 ± 0.49 e,B | 12.24 ± 0.15 d,B | 9.18 ± 0.21 b,B |
28 | 7.89 ± 0.03 b,A | 7.93 ± 0.17 b,c,A | 10.77 ± 0.11 e,A | 9.87 ± 0.28 d,A | 7.68 ± 0.17 a,A | |
Epicatechin | 1 | 3.34 ± 0.00 a,B | 3.84 ± 0.17 b,A | 4.44 ± 0.13 c,A | 5.59 ± 0.07 d,A | 6.61 ± 0.10 e,A |
28 | 1.05 ± 0.03 c,A | 0.83 ± 0.01 a,A | 1.14 ± 0.01 d,A | 0.84 ± 0.02 a,b,A | 1.24 ± 0.04 e,A | |
Quercetin | 1 | 3.99 ± 0.11 a,b,A,B | 5.70 ± 0.00 e,A | 4.67 ± 0.12 d,B | 3.85 ± 0.09 a,B | 4.07 ± 0.09 b,c,B |
28 | 3.93 ± 0.01 e,A | 3.84 ± 0.00 d,A | 3.81 ± 0.02 c,A | 3.67 ± 0.07 b,A | 3.58 ± 0.00 a,A | |
Myricetin | 1 | 2.96 ± 0.03 b,c,A,B | 3.10 ± 0.00 e,B | 2.81 ± 0.11 a,B | 3.05 ± 0.03 d,B | 2.92 ± 0.03 a,b,B |
28 | 2.93 ± 0.06 c,A | 3.01 ± 0.04 d,e,A | 2.63 ± 0.04 a,A | 3.00 ± 0.04 c,d,A | 2.64 ± 0.04 a,b,A | |
Phenolic acids | ||||||
Caffeic acid (CA) | 1 | 5.07 ± 0.18 a,A,B | 5.79 ± 0.07 b,B | 5.89 ± 0.02 c,B | 5.92 ± 0.07 b,c,d,B | 6.11 ± 0.04 e,B |
28 | 5.05 ± 0.02 a,A | 5.35 ± 0.13 b,A | 5.61 ± 0.04 c,A | 5.65 ± 0.03 c,d,A | 5.98 ± 0.01 e,A |
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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
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 StyleCasas-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