LIOFILIZADO - Es el mejor método para conservar la capacidad antioxidante de los berries

Tal como se concluye en un estudio realizado con dos variedades de moras (citado abajo), el liofilizado es el mejor método para preservar los compuestos bioactivos y la capacidad antioxidante de los berries. Es mejor que el secado por aire caliente, y es mejor que el refrigerado.

Las conclusiones de este estudio son las siguientes:

"Refrigerated storage, processing technologies and subsequent room storage considerably affected physicochemical properties,bioactive compounds, and antioxidant capacity of ‘Marion’ and ‘Evergreen’ blackberries. In general, refrigerated storage didn’t well retain the bioactive compounds and had inconsistent impacts on the antioxidant capacity of two blackberry varieties. These results confirmed previous findings and suggested that other treatments along with refrigerated storage are necessary for prolonging shelflife and retaining nutraceutical benefits of fresh blackberries.
Drying process condensed total phenolic content, freeze drying had little impact on the ORAC or FRAP values in both varieties, while hot-air drying decreased total monomeric anthocyanin content in both varieties and reduced antioxidant capacities of ‘Marion’. Canning significantly reduced total monomeric anthocyanins in all samples, in which canning in sucrose syrup doubled the loss of total monomeric anthocyanins compared with canning in water and decreased radical scavenging activities. Jam processing resulted in significant drops in total phenolics, total monomeric anthocyanins, and antioxidant capacities of the fruit. Hence, among the processing technologies investigated in this study, freeze drying was potentially the best technology for preserving bioactive compounds and antioxidant capacity in processed blackberries. In contrast, jam manufacturing was the most detrimental mainly due to the application of high temperature for a long time."


Fuente: Ruyi Wu, Balz Frei, James A. Kennedy, Yanyun Zhao, "Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries". LWT - Food Science and Technology 43(2010)1253-1264.

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