Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology
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| Format: | Artículo científico |
| Language: | en |
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Universidad Nacional de Colombia
2020
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| author | Jenny Marcela Rodríguez-Bernal |
| author_facet | Jenny Marcela Rodríguez-Bernal |
| contents | Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology Jenny Marcela Rodríguez-Bernal Yenny Mayerly Herrera-Ardila Mary Luz Olivares-Tenorio Manuel Felipe Leyva-Reyes Bernadette Francisca Klotz-Ceberio Ingeniería Blackberry jam hydrothermodynamic cavitation Traditional technology (evaporation) The objective of this study was to determine the antioxidant capacity of blackberry (Rubus glaucus) jam processed by hydrothermodynamic cavitation (HTD) at different temperatures (25, 45, 60, and 75 °C) compared with traditional technology (TDE). HTD is a food processing technology based on the cavitation phenomenon for the simultaneous crushing, homogenisation, and pasteurisation of whole foods. Blackberries without any treatment were used as a reference. The results indicated that the content of phenolic compounds and their antioxidant capacity were directly correlated to the type of process and temperature. However, compounds with antioxidant capacity should be further assessed in order to determine the actual effect of this technology. In addition to this, during the development of this study, savings were achieved in production processes (factory and labor expenses) due to the use of this technology, such as a 50% cost reduction 2020 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49668129014 https://www.redalyc.org/journal/496/49668129014/ https://www.redalyc.org/journal/496/49668129014/html/ https://www.redalyc.org/journal/496/49668129014/49668129014.epub https://www.redalyc.org/journal/496/49668129014/movil 10.15446/dyna.v87n215.84521 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.215 Vol.87 |
| format | Artículo científico |
| id | redalyc_49668129014 |
| institution | Redalyc |
| language | en |
| publishDate | 2020 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology Jenny Marcela Rodríguez-Bernal Ingeniería Blackberry jam hydrothermodynamic cavitation Traditional technology (evaporation) Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology Jenny Marcela Rodríguez-Bernal Yenny Mayerly Herrera-Ardila Mary Luz Olivares-Tenorio Manuel Felipe Leyva-Reyes Bernadette Francisca Klotz-Ceberio Ingeniería Blackberry jam hydrothermodynamic cavitation Traditional technology (evaporation) The objective of this study was to determine the antioxidant capacity of blackberry (Rubus glaucus) jam processed by hydrothermodynamic cavitation (HTD) at different temperatures (25, 45, 60, and 75 °C) compared with traditional technology (TDE). HTD is a food processing technology based on the cavitation phenomenon for the simultaneous crushing, homogenisation, and pasteurisation of whole foods. Blackberries without any treatment were used as a reference. The results indicated that the content of phenolic compounds and their antioxidant capacity were directly correlated to the type of process and temperature. However, compounds with antioxidant capacity should be further assessed in order to determine the actual effect of this technology. In addition to this, during the development of this study, savings were achieved in production processes (factory and labor expenses) due to the use of this technology, such as a 50% cost reduction 2020 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49668129014 https://www.redalyc.org/journal/496/49668129014/ https://www.redalyc.org/journal/496/49668129014/html/ https://www.redalyc.org/journal/496/49668129014/49668129014.epub https://www.redalyc.org/journal/496/49668129014/movil 10.15446/dyna.v87n215.84521 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.215 Vol.87 |
| title | Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology |
| topic | Ingeniería Blackberry jam hydrothermodynamic cavitation Traditional technology (evaporation) |
| url | https://www.redalyc.org/articulo.oa?id=49668129014 https://www.redalyc.org/journal/496/49668129014/ https://www.redalyc.org/journal/496/49668129014/html/ https://www.redalyc.org/journal/496/49668129014/49668129014.epub https://www.redalyc.org/journal/496/49668129014/movil |