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Novel maqui liquor using traditional pacharán processing.

Amadeo Gironés-Vilaplana1, Angel Calín-Sánchez2, Diego A Moreno1

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A new aniseed liquor made with Chilean maqui berry (MBL) offers superior anthocyanin content and retention compared to traditional sloe berry pacharán (SBP). This maqui berry liquor demonstrates excellent antioxidant capacity and sensory acceptance.

Keywords:
AnthocyaninsAntioxidant capacityMacerationVolatile compounds sensory evaluation

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Area of Science:

  • Food Science
  • Beverage Technology
  • Nutraceuticals

Background:

  • Pacharán, a traditional aniseed liquor from Spain, is made with sloe berries (Prunus spinosa L.).
  • Maqui berry (Aristotelia chilensis), a native Chilean fruit, is gaining attention for its potential health benefits.
  • There is a need for novel beverages with enhanced bioactive properties and sensory appeal.

Purpose of the Study:

  • To develop a new aniseed liquor-based beverage using maqui berry (MBL).
  • To characterize the bioactive compounds, volatile profile, and antioxidant capacity of MBL.
  • To compare MBL with traditional sloe berry pacharán (SBP) in terms of quality and sensory attributes.

Main Methods:

  • Design and production of maqui berry liquor (MBL).
  • Analysis of bioactive composition (e.g., anthocyanins) and volatile compounds.
  • Assessment of antioxidant capacity and sensory evaluation by consumers.
  • Comparative analysis between MBL and sloe berry pacharán (SBP).

Main Results:

  • MBL exhibited an attractive color and superior anthocyanin content and retention during maceration compared to SBP.
  • The maqui berry liquor demonstrated higher antioxidant capacity.
  • MBL presented a similar aroma profile to SBP and achieved optimal sensory characteristics and high consumer acceptance.

Conclusions:

  • Maqui berry liquor (MBL) is a viable and acceptable new beverage with enhanced quality attributes.
  • MBL offers higher anthocyanin content and retention than traditional pacharán (SBP).
  • The study suggests MBL as a promising product for the liquor manufacturing industry due to its sensory appeal and bioactive properties.