RESUMO
Salta province, northwestern Argentina, produces blueberries for export and discards fruits with a potential quantity of bioactive compounds. These bioactive compounds have health-promoting properties that prevent or delay the appearance of chronic diseases. This study aimed to formulate blueberry microcapsules using discarded fruit, to determine and evaluate the effect of spray-drying and lyophilization on the bioactive compounds and their physical properties. Fourteen capsule prototypes were obtained by applying a randomized full factorial design with two factors: type of drying and type of wall material. The former factor had two levels (spray-drying and lyophilization) and the latter had three levels, each with defined quantities to be used, namely maltodextrin (0%, 10%, 15%, and 30%), gum Arabic (0%, 10%, 15%, and 30%), and modified starch (0%, 10%, 15%, and 30%). Spray-drying, lyophilization, total polyphenols, anthocyanins, proanthocyanidins, antioxidant activity, and the physical properties of the microcapsules were analyzed using ANOVA, PCA, and cluster analysis. Results showed significant differences between the two processes (P < 0,05), with lyophilization being better at preserving bioactive compounds. The PCA test also showed a positive association between lyophilization and bioactive compounds, while spray-drying powders were related to negative characteristics, like moisture and water activity.
RESUMO
Resumen Introducción: los lupinos son legumbres fuente de nutrientes y fitoquímicos con propiedades beneficiosas para la salud. Sin embargo, presentan alcaloides que deben ser eliminados previos al consumo. El objetivo del estudio fue obtener y caracterizar harinas de lupino blanco y andino, aptas para el consumo. Materiales y método: los granos se desamargaron por método acuoso tradicional que incluyó remojo por 18 horas, cocción por 1 hora y lavado por 5 días. Luego, se secaron en estufa, se molieron y tamizaron. Se determinó alcaloides, proteínas, grasas, fibra dietaria total, sodio, fósforo, color, índice de absorción y solubilidad en agua, polifenoles totales, flavonoides, carotenoides y perfil de fenoles en semillas crudas y harinas tratadas. Resultados: el contenido de alcaloides en las harinas tratadas se encontró entre los límites establecidos para la ingesta segura (<0,07 g/100g). Las proteínas se encontraron entre 25-39 g/100g, grasas entre 12-23 g/100g, fibra dietaria total 35-50 g/100g y cenizas 1,5-3,3 g/100g. El calcio se encontró entre 210-323 mg/100g, fósforo 140-202 mg/100g y sodio 38-44 mg/100g. El color correspondió al amarillo con tendencia al rojo. La harina de lupino andino tratada presentó mayor índice de absorción de agua (7,8 g/g) y solubilidad en agua (78,8%). Los productos tratados presentaron polifenoles (13,4 y 20,8 mg/100g), flavonoides (27,5 y 8,7 mg/100g) y carotenoides (0,3 y 0,9 mg/100g). El perfil de fenoles correspondió a 3 flavonas y 3 isoflavonas en lupino blanco. En el lupino andino, se detectaron 5 flavonas y 3 isoflavonas. Conclusiones. Las harinas tratadas presentan características físico-químicas y funcionales que podrían representar ingredientes alternativos a las tradicionales como trigo y soja, para la formulación de alimentos saludables.
Abstract Introduction: lupins are legumes that are a source of nutrients and phytochemicals with beneficial properties for health. However, they present alkaloids that must be eliminated prior to consumption. The objective of the work was to obtain and characterize White and Andean lupine flours suitable for consumption. Materials and method: the grains were debittered using traditional aqueous method that included soaking for 18 hours, cooking for 1 hour and washing for 5 days. Then, they were dried in an oven, ground and sieved. Alkaloids, proteins, fats, total dietary fiber, sodium, phosphorus, color, absorption rate and water solubility, total polyphenols, flavonoids, carotenoids and phenol profile in raw seeds and treated flours were determined. Results: the alkaloid contents of treated flours were within the limits established for safe intake (less than 0.07 g/100g). Proteins were found between 25-39 g/100g, fats between 12-23 g/100g, total dietary fiber 35-50 g/100g and ash 1.5-3.3 g/100g. Calcium was found between 210-323 mg/100g, phosphorus 140-202 mg/100g and sodium 38-44 mg/100g. The color corresponded to yellow with a tendency to red. The treated Andean lupine flour presented a higher rate of water absorption (7.8 g/g) and solubility in water (78.8%). The treated products presented polyphenols (13.4 and 20.8 mg/100g), flavonoids (27.5 and 8.7 mg/100g) and carotenoids (0.3 and 0.9 mg/100g). The phenolic profile corresponded to 3 flavones and 3 isoflavones in white lupine. In Andean lupine, 5 flavones and 3 isoflavones were detected. Conclusion: the treated flours could represent alternative ingredients to the traditional ones such as wheat and soy for the formulation of healthy foods.