Unleashing the potential of flash vacuum expansion: an innovative approach for Andean Blackberry (Rubus glaucus Benth) Processing
Article Sidebar
Main Article Content
Andean Blackberry fruits (Rubus glaucus Benth) have promising market potential with notable nutritional and antioxidant properties; however, their limited 3-6day shelf-life presents considerable challenges. A flash vacuum expansion (FVE) process coupled with vacuum de-pulping was used to obtain puree from blackberry fruits. Different steam heating holding times (53, 75, 85, and 95 s) were tested at a pressure of 130 kPa. After FVE and vacuum de-pulping (5kPa), various parameters, including alcohol insoluble residues (AIR), residual activity of polyphenol oxidase (RAPPO), anthocyanins, ascorbic acid and ellagitannin retention, rheological properties, and microbial reduction, were evaluated in the purees. Optimal steam heating time of 85 seconds was selected for the FVE process, showing outstanding retention rates of 98% for cyanidin-3-O-glucoside and 88% for ascorbic acid, along with enhanced ellagitannins extraction from torus and seed blackberries into the puree. The purees displayed a gradual shear-thinning flow behavior, positively correlated with the increase in %AIR. A reduction greater than 5 Log10 CFU / mL was achieved for molds, yeasts, aerobic mesophilic, and coliforms counts for all the treatments. Nectar and sweetened puree products developed from the optimal FVE processed puree, received favorable acceptance from consumers, with a high intention to purchase. The findings demonstrated that this innovative process has great potential for developing of high-quality products.
Pérez DA, Gómez JM, Castellanos DA. Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth). Food Sci Technol Int. 2021;27(4):353–65. DOI: https://doi.org/10.1177/1082013220959511
Toscano Ávila JA, Terán DA, Debut A, Vizuete K, Martínez J, Cerda-Mejía LA. Shelf life estimation of Blackberry (Rubus glaucus Benth) with bacterial cellulose film coating from Komagataeibacter xylinus. Food Sci Nutr. 2020;8(4):2173–9. DOI: https://doi.org/10.1002/fsn3.1525
Moreno-Medina BL, Casierra-Posada F, Medina-Vargas OJ. Phenolic Profile and Antioxidant Capacity of Blackberry Fruits (Rubus spp) Grown in Colombia. Erwerbs-Obstbau. 2022;1047–56. DOI: https://doi.org/10.1007/s10341-022-00793-5
Van de Velde F, Pirovani ME, Drago SR. Bioaccessibility analysis of anthocyanins and ellagitannins from blackberry at simulated gastrointestinal and colonic levels. J Food Compos Anal [Internet]. 2018;72:22–31. Available from: https://doi.org/10.1016/j.jfca.2018.05.007 DOI: https://doi.org/10.1016/j.jfca.2018.05.007
Mertz C, Cheynier V, Günata Z, Brat P. Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometry. J Agric Food Chem. 2007;55(21):8616–24. DOI: https://doi.org/10.1021/jf071475d
Renard CMGC, Watrelot AA, Le Bourvellec C. Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion. Trends Food Sci Technol [Internet]. 2017;60:43–51. Available from: http://dx.doi.org/10.1016/j.tifs.2016.10.022 DOI: https://doi.org/10.1016/j.tifs.2016.10.022
Hager TJ, Howard LR, Liyanage R, Lay JO, Prior RL. Ellagitannin composition of blackberry as determined by HPLC-ESI-MS and MALDI-TOF-MS. J Agric Food Chem. 2008;56(3):661–9. DOI: https://doi.org/10.1021/jf071990b
Gancel AL, Feneuil A, Acosta O, Pérez AM, Vaillant F. Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus). Food Res Int [Internet]. 2011;44(7):2243–51. Available from: http://dx.doi.org/10.1016/j.foodres.2010.06.013 DOI: https://doi.org/10.1016/j.foodres.2010.06.013
Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J. Bioactive compounds and antioxidant activity in different types of berries. Int J Mol Sci. 2015;16(10):24673–706. DOI: https://doi.org/10.3390/ijms161024673
Ortega-Villalba KJ, Vaillant F, Vélez-Pasos CA, Rodriguez PE. Food Ellagitannins: structure, metabolomic fate, and biological properties. In: Tannins – Structural Properties, Biological and Current Knowdlegde. Online ver. Intechopen; 2019. p. 13.
Brat P, Olle D, Reynes M, Cogat PO, Brillouet JM. Preparation of passion fruit puree by flash vacuum-expansion. J Food Sci. 2001;66(4):542–7. DOI: https://doi.org/10.1111/j.1365-2621.2001.tb04599.x
Arias C, Rodríguez P, Cortés M, Soto I, Quintero J, Vaillant F. Innovative Process Coupling Short Steam Blanching with Vacuum Flash-Expansion Produces in One Single Stage High-Quality Purple Passion Fruit Smoothies. Foods. 2022;11(6). DOI: https://doi.org/10.3390/foods11060832
Arias C, Rodríguez P, Soto I, Vaillant R, Cortés M, Vaillant F. Flash vacuum expansion, a low-cost and energy-efficient alternative process to produce high-quality fruit puree: Application to Physalis peruviana. Heliyon. 2023;9(6):e16969. DOI: https://doi.org/10.1016/j.heliyon.2023.e16969
Brat P, Olle D, Reynes M, Alter P, Brillouet JM, Cogat PO. Preparation of tropical fruit purees by flash vacuum-expansion. Acta Hortic. 2002;575:535–41. DOI: https://doi.org/10.17660/ActaHortic.2002.575.62
Shriniwas Paranjpe S, T Morgan M, ASABE Annual International Meeting TP, Shriniwas Paranjpe S, Morgan MT. Improving Grape Juice Yield and Quality using Flash Vacuum Expansion [Internet]. 2007 ASAE Annual Meeting. St. Joseph, MI: ASABE; 2007. (ASABE Paper No. 076098). Available from: http://elibrary.asabe.org/abstract.asp?aid=23325&t=5
Vargas-Ortiz M, Rodríguez-Jimenes G, Salgado-Cervantes M, Pallet D. Minimally Processed Avocado Through Flash Vacuum-Expansion: Its Effect in Major Physicochemical Aspects of the Puree and Stability on Storage. J Food Process Preserv. 2017;41(3):1–10. DOI: https://doi.org/10.1111/jfpp.12988
Marín-Castro UR, Salgado-Cervantes M, Pallet D, Vargas-Ortiz M, Servent A. Flash vacuum expansion: an alternative with potential for Ataulfo and Manila mango processing. J Food Sci Technol. 2022;59(8):3063–72. DOI: https://doi.org/10.1007/s13197-022-05479-0
Marin-Castro UR, Dominique P, García-Alvarado MA, Vargas-Ortiz MA, Salgado-Cervantes MA, Servent A. Effect of the thermal state during Manila mango processing by mild flash vacuum-expansion on carotenoids and enzymatic activity. Innov Food Sci Emerg Technol [Internet]. 2022;75(September 2021):102900. Available from: https://doi.org/10.1016/j.ifset.2021.102900 DOI: https://doi.org/10.1016/j.ifset.2021.102900
Instituto Colombiano de Normas Técnicas y Certificación ICONTEC. Norma Técnica Colombiana (NTC 4106). Frutas frescas. Mora de Castilla. Especificaciones. 1997 p. 1–16.
Haminiuk CWI, Sierakowski MR, Branco IG, MacIel GM, Masson ML. Rheological study of ternary mixtures and pectic gels of red fruit pulps. Int J Food Sci Technol. 2007;42(6):629–39. DOI: https://doi.org/10.1111/j.1365-2621.2006.01311.x
Vaillant F, Millan A, Dornier M, Decloux M, Reynes M. Strategy for economical optimization of the clarification of pulpy fruit juices using crossflow microfiltration. J Food Eng. 2001;48(1):83–90. DOI: https://doi.org/10.1016/S0260-8774(00)00152-7
Cervantes-Elizarrarás A, Piloni-Martini J, Ramírez-Moreno E, Alanís-García E, Güemes-Vera N, Gómez-Aldapa CA, et al. Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology. Ultrason Sonochem [Internet]. 2017;34:371–9. Available from: http://dx.doi.org/10.1016/j.ultsonch.2016.06.009 DOI: https://doi.org/10.1016/j.ultsonch.2016.06.009
Gonzalez EM, de Ancos B, Cano MP. Partial characterization of peroxidase and polyphenol oxidase activities in blackberry fruits. J Agric Food Chem. 2000;48(11):5459–64. DOI: https://doi.org/10.1021/jf000169w
García-Villalba R, Espín JC, Aaby K, Alasalvar C, Heinonen M, Jacobs G, et al. Validated Method for the Characterization and Quantification of Extractable and Nonextractable Ellagitannins after Acid Hydrolysis in Pomegranate Fruits, Juices, and Extracts. J Agric Food Chem. 2015;63(29):6555–66. DOI: https://doi.org/10.1021/acs.jafc.5b02062
Haminiuk I, Sierakkowski M, Izidoro D, Masson M. Rheological Characterization of Blackberry Pulp Caracterização Reológica da Polpa de. Brazilian J Food Technol. 2006;9(4):291–6.
Varga-Tóth A, Németh C, Dalmadi I, Csurka T, Csorba R, Elayan M, et al. Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design. Front Nutr. 2023;9(1). DOI: https://doi.org/10.3389/fnut.2022.1011553
Noreña CZ, Rigon RT. Effect of Blanching on Enzyme Activity and Bioactive Compounds of Blackberry. Brazilian Arch Biol Technol. 2018;61:e18180018. DOI: https://doi.org/10.1590/1678-4324-2018180018
Arias C, Rodriguez P, Soto I, Vaillant R, Cortés M, Vaillant F. Flash-Vacuum Expansion, a Low Cost and Energy-Efficient Alternative Process to Produce High-Quality Fruit Puree: Application to Physalis Peruviana. SSRN Electron J. 2022;(January). DOI: https://doi.org/10.2139/ssrn.4121090
Hu X, Ma T, Ao L, Kang H, Hu X, Song Y, et al. Effect of high hydrostatic pressure processing on textural properties and microstructural characterization of fresh-cut pumpkin (Cucurbita pepo). J Food Process Eng. 2020;43(4). DOI: https://doi.org/10.1111/jfpe.13379
Brownmiller C, Howard LR, Prior RL. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. J Food Sci. 2008;73(5):72–9. DOI: https://doi.org/10.1111/j.1750-3841.2008.00761.x
Sójka M, Janowski M, Grzelak K. Stability and transformations of raspberry ( Rubus idaeus L .) ellagitannins in aqueous solutions. Eur Food Res Technol [Internet]. 2018;0(0):0. Available from: http://dx.doi.org/10.1007/s00217-018-3212-3 DOI: https://doi.org/10.1007/s00217-018-3212-3
Garzón GA, Riedl KM, Schwartz SJ. Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes berry (Rubus glaucus Benth). J Food Sci. 2009;74(3). DOI: https://doi.org/10.1111/j.1750-3841.2009.01092.x
Barba FJ, Esteve MJ, Frigola A. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Res Int [Internet]. 2013;50(2):545–9. Available from: http://dx.doi.org/10.1016/j.foodres.2011.02.038 DOI: https://doi.org/10.1016/j.foodres.2011.02.038
Echeverri ODH, Cardona AS, Diez CD. Biological, botanical and chemical alternatives for the control of blackberry (Rubus glaucus benth.) diseases. Rev Fac Nac Agron Medellin. 2017;70(2):8169–76. DOI: https://doi.org/10.15446/rfna.v70n2.64521
Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr. 2017;57(3):501–23. DOI: https://doi.org/10.1080/10408398.2013.867828
Mounir S, Allaf T, Mujumdar AS, Allaf K. Swell Drying: Coupling Instant Controlled Pressure Drop DIC to Standard Convection Drying Processes to Intensify Transfer Phenomena and Improve Quality-An Overview. Dry Technol. 2012;30(14):1508–31. DOI: https://doi.org/10.1080/07373937.2012.693145
Marco SC, Adrien S, Isabelle M, Manuel VO, Dominique P. Flash Vacuum-Expansion Process: Effect on the Sensory, Color and Texture Attributes of Avocado (Persea americana) Puree. Plant Foods Hum Nutr. 2019;74(3):370–5. DOI: https://doi.org/10.1007/s11130-019-00749-3
Gaze L V., Oliveira BR, Ferrao LL, Granato D, Cavalcanti RN, Conte Júnior CA, et al. Preference mapping of dulce de leche commercialized in Brazilian markets. J Dairy Sci. 2015;98(3):1443–54. DOI: https://doi.org/10.3168/jds.2014-8470
Accepted 2023-08-17
Published 2023-09-08
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors grant the journal and Universidad del Valle the economic rights over accepted manuscripts, but may make any reuse they deem appropriate for professional, educational, academic or scientific reasons, in accordance with the terms of the license granted by the journal to all its articles.
Articles will be published under the Creative Commons 4.0 BY-NC-SA licence (Attribution-NonCommercial-ShareAlike).