Freeze-dried maqui (Aristotelia chilensis (Mol.) Stuntz) juice: Physicochemical, functional, microbiological and sensory characteristics
DOI:
https://doi.org/10.17268/agroind.sci.2024.02.07Keywords:
maqui, juice, freeze-drying, antioxidants, bee honeyAbstract
The objective of the present study was to develop a methodology for obtaining maqui (Aristotelia chilensis) juice from freeze-dried powder sweetened with white sugar or honey, to be considered as a beverage of natural origin. Several analyses were carried out: soluble solids, pH, acidity, humidity, dry matter, total ash, total sugars, crude protein, antioxidant activity, fat, and microbiological analyses (mesophilic aerobic count, fungi, and yeasts). The results of the antioxidant capacity for the maqui juice sweetened with sugar were values of 283,93 mg/100 mL EAA and for the juice sweetened with honey were 364,16 mg/100 mL EAA. The total sugar content for the juice prepared with honey was 14,42 g/100 mL, while for the juice prepared with sugar it was 13,3 g/100 mL. The flavor and aroma of the two types of juices were accepted using an untrained organoleptic panel. The main benefit of the developed product is the use of a native fruit from the forest, rich in antioxidants, vitamins and fiber, which undergoes a freeze-drying process to preserve its nutritional and organoleptic properties, maintaining its original flavor, aroma and color.
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