Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage.

Nidia Casas-Forero,Guillermo Petzold,Patricio Orellana-Palma

doi:10.3390/polym12122769

Nidia Casas-Forero, Guillermo Petzold + Show 1 more

Open Access

https://doi.org/10.3390/polym12122769

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Abstract

Cryoconcentrated blueberry juice (CBJ) was incorporated into aerated gelatin gel and the effects on the mechanical properties, phenolic compounds and antioxidant activity (AA) were evaluated at day 1 and day 28 under refrigerated storage. At day 1, 8 g of gelatin gel and 40 g of CBJ (called M5) exhibited a soft texture and heterogeneous and non-spherical small bubbles, with values close to 10.5, 8.0 and 7.1 N, for hardness, gumminess and chewiness, respectively. M5 presented an increase of approximately 1.7, 1.9 and 1.9, and 1.2, 1.8, 2.1 and 1.3 times in comparison to the other samples, for total polyphenol, anthocyanin and flavonoid contents, and individual phenolic compounds, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays, respectively. At day 28, the samples showed a weakening of the 3D network, with high degradation of phenolic compounds and AA due to the oxidation, polymerization and syneresis. Therefore, CBJ might be an interesting functional ingredient to add to (aerated and non-aerated) gelatin gel without affecting its properties, and thus different food products with high nutritional values and without added artificial sweeteners could be developed. Additionally, the gelatin gel/CBJ combinations might be suitable for additive manufacturing as a coating of food matrices.

Highlights

Gelatin is a versatile biomaterial derived from collagen that allows the fabrication of a porous and are a 3D cross-linked polymer network that can absorb and/or retain water in the interstitial spaces between the polymer chains
The formation of gelatin gels depends on the temperature, since a temperature below 35 ◦ C means that the disordered peptide chains will be ordered, and a collagen triple-helix structure can be formed, which acts as a cross-linked gel matrix stabilized by intermolecular hydrogen bonds [5]
The aim of this study was to investigate the effects of cryoconcentrated blueberry juice (CBJ) incorporation inside aerated gelatin gels in terms of structural properties, color, bioactive compounds content and antioxidant activity, which could provide with an insight into the development of new aerated gel-based products enriched with cryoconcentrated juice

Summary

Introduction

Gelatin is a versatile biomaterial derived from collagen that allows the fabrication of a porous and (or hydrogels) are a 3D cross-linked polymer network that can absorb and/or retain water in the interstitial spaces between the polymer chains. These matrices have been used in different engineering applications [4]. The formation of gelatin gels depends on the temperature, since a temperature below 35 ◦ C means that the disordered peptide chains will be ordered, and a collagen triple-helix structure can be formed, which acts as a cross-linked gel matrix stabilized by intermolecular hydrogen bonds [5]. The aerated configuration can facilitate the creation of new structures, allowing for these products to be used as an encapsulating matrix or as a protective coating on various components such as vitamins, minerals, flavors, bioactive peptides and phytochemicals as phenolic and antioxidant compounds [9,10]

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