ArticleJournal of food science and technology2020
Effects of drying processes on composition, microstructure and health aspects from maqui berries.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 21 citations in OpenAlex.
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- Article
- Cryogenic Pretreatment Enhances Drying Rates in Whole Berries.Foods (Basel, Switzerland) · 2024Article
- A Review of the Functional Characteristics and Applications ofFoods (Basel, Switzerland) · 2024Review
- Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences ofMolecules (Basel, Switzerland) · 2023Article
- Maquiberry Cystatins: Recombinant Expression, Characterization, and Use to Protect Tooth Dentin and Enamel.Biomedicines · 2023Article
- Evaluation of the antioxidant, anti-inflammatory, and anti-tumoral properties of bioactive compounds extracted from murta berries (Frontiers in plant science · 2023Article
- Microstructure Analysis and Quality Evaluation of Jujube Slices Dried by Hot Air Combined with Radio Frequency Heat Treatment at Different Drying Stages.Foods (Basel, Switzerland) · 2022Article
- Comparative Study of Metabolomic Profile and Antioxidant Content of Adult and In Vitro Leaves ofPlants (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
9 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study is to determine the effects of different drying methods, including freeze drying (FD), convective drying, sun drying, infrared drying and vacuum drying (VD), on the chemical composition and microstructure of maqui berries as well as their anti-inflammatory and antidiabetic activities. Results showed that all dried samples have high unsaturated fatty acids contents (up to 83%) and high total dietary fiber contents (above 50%). Also, one hundred grams of dried berries provide between 11 and 21% of the recommended daily intake of α-tocopherol. Moreover, all dried maqui extracts reduced topical inflammation in treated mice. The highest anti-inflammatory effect against phorbol 12-myristate 13-acetate was found for VD and FD samples. Also, all dried maqui extracts showed antidiabetic activity by inhibiting α-glucosidase activity. The highest α-glucosidase inhibition activity was found for FD samples. The different biological activities of the dried maqui berries were related to differences in the extractability of metabolites due to microstructural changes during drying. The results indicated the potential use of dried maqui as a food ingredient with high unsaturated fatty acids, dietary fiber and α-tocopherol or as a natural extract with therapeutic agents.
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