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Azúcares y ácidos orgánicos como impulsores de las interacciones inducidas por el secado en polvos de Lonicera
Anna Michalska-Ciechanowska1, Marta Fiedot2, Jessica Brzezowska1
1Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, Poland.
Food chemistry
|August 29, 2025
Resumen
La estabilidad del polvo de la baya de Haskap (Loniceracaerulea L.) se mejora mediante la purificación del jugo y la selección de los portadores. Este proceso reduce los azúcares y ácidos, optimizando la composición y estructura del polvo para una mejor estabilidad.
Área de la Ciencia:
- Ciencia y Tecnología de los Alimentos
- La bioquímica nutricional
- Ciencias de los materiales
Sus antecedentes:
- Loniceracaerulea L. (berry haskap) es rico en polifenoles beneficiosos, pero es difícil de procesar en polvos estables debido al alto contenido de azúcar y ácido orgánico.
- El desarrollo de polvos de frutas estables requiere gestionar los componentes intrínsecos y las interacciones con los portadores durante los procesos de secado.
Objetivo del estudio:
- Investigar un nuevo enfoque para la producción de polvos de bayas de haskap estables.
- Evaluar el impacto de la purificación del jugo y la selección del portador en la composición y estructura del polvo durante la congelación y el secado por pulverización.
Principales métodos:
- Purificación del jugo con resinas de adsorción (tratamiento XAD) para reducir los azúcares y los ácidos orgánicos.
- Incorporación de varios portadores funcionales (inulina, palatinosa y trehalosa) en el jugo purificado.
- Análisis de polvos mediante espectroscopia infrarroja con transformación de Fourier (FTIR) y calorimetría de barrido diferencial (DSC) para evaluar la composición y las propiedades térmicas.
Principales resultados:
- El tratamiento con resina XAD redujo significativamente el contenido de azúcar en un 96,5% y eliminó los ácidos orgánicos del jugo.
- La inulina como portador dio lugar a una disminución del 15% en la solubilidad del polvo en comparación con otros portadores.
- Los portadores de bajo peso molecular (palatinosa, trehalosa) demostraron interacciones moleculares más fuertes con los bioactivos de la baya de haskap.
Conclusiones:
- La purificación de la matriz y la selección estratégica de portadores son cruciales para optimizar las características del polvo de la baya haskap.
- El estudio proporciona información sobre el control de la composición y la estructura del polvo para mejorar la estabilidad y la funcionalidad.
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