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Vacuum drying application to maqui (Aristotelia chilensis [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters

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Abstract

In this study, maqui berries were subjected to vacuum drying at 40–80 °C to assess and compare the effect on proximate composition, dietary fiber, phenolic and flavonoid compounds, antioxidant capacity and sugar content. The Weibull model was used for describing the vacuum drying process. The results indicated that the highest retention of total phenolic content (TPC) and total flavonoid content (TFC) was obtained after drying at 80 °C. Six phenolic compounds were identified and quantified by liquid chromatography. These were gallic acid, protocatechuic acid, ellagic acid, ferulic acid, myricetin and quercetin. In general, every phenolic compound showed a higher retention at temperatures above 60 °C. The antioxidant capacity of dried samples (ORAC assay) showed significant differences compared to the fresh fruit. Fructose and glucose were the two sugars present in the fruit. These results show that vacuum drying of maqui berries at 80 °C is an appropriate temperature for maintaining TPC, TFC, anthocyanins, sugars and dietary fiber with a shorter drying time compared to the other temperatures.

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Acknowledgements

The authors appreciate financial support from the Food Engineering Department of University of La Serena and CONICYT-PCHA/National Doctorate/2016-21161653.

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Authors and Affiliations

  1. Department of Food Engineering, University of La Serena, Raúl Bitrán 1305, Box 599, La Serena, Chile

    Quispe-Fuentes Issis, Vega-Gálvez Antonio, Uribe Elsa, Vásquez Valeria, Cárdenas Nicole & Poblete Jacqueline

  2. Instituto de Investigación Multidisciplinario en Ciencias y Tecnología, University of La Serena, La Serena, Chile

    Quispe-Fuentes Issis & Uribe Elsa

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  1. Quispe-Fuentes Issis
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  2. Vega-Gálvez Antonio
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  3. Uribe Elsa
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Correspondence to Quispe-Fuentes Issis.

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Issis, QF., Antonio, VG., Elsa, U. et al. Vacuum drying application to maqui (Aristotelia chilensis [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters. J Food Sci Technol 56, 1899–1908 (2019). https://doi.org/10.1007/s13197-019-03653-5

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  • DOI: https://doi.org/10.1007/s13197-019-03653-5

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