Development of Antioxidant-Rich Fruit-Based Snacks as Food Space Prototype 2005-01-2923
High-antioxidant, blueberry-based gel-like products were developed using High Pressure Processing (HPP) as a potential nutritionally enhanced food product for space flight. Fruit-starch suspensions (30% tapioca starch / blueberry juice or blueberry puree) were treated with HPP (600 - 800 MPa, 30-80 °C, 10-30 min) to produce “fruit-gels” that were then analyzed for their physico-chemical and structural properties as well as for their total antioxidant capacity (TAC). A thermally induced “fruit-gel” (30% starch/juice; 90°C, 20 min) was used as a control.
HPP-“fruit-gels” developed were overall highly acceptable. No significant difference between HPP-“fruit gels” and the control were found in water activity, moisture and “freezable” water content. Amylopectin retrogradation was less significant in the HPP-“fruit-gels”, suggesting higher stability and longer shelf-life of this product than the control. Moreover, the antioxidant capacity of the HPP-“fruit-gels” was remarkably high, making them good candidates as functional-space-food prototypes.
Elena Vittadini, Elena Curti, Daniele Del Rio, Yael Vodovotz
Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Unità di Nutrizione Umana, Dipartimento di Sanità Pubblica, Università degli Studi di Parma, Food Science & Technology Department, The Ohio State University
International Conference On Environmental Systems