Formulation, sensory characterization, and functional food potential of a 70% sugar-reduced jam made from pushgay (vaccinium floribundum)
DOI:
https://doi.org/10.12873/Palabras clave:
Mortiño, formulación baja en azúcar, compuestos bioactivos, fruta andina tradicional, panel de evaluación sensorialResumen
Introducción: Pushgay (Vaccinium floribundum), conocido comúnmente como arándano andino, es una fruta nativa rica en nutrientes y antioxidantes. Las dietas ricas en frutas como esta se asocian con una menor incidencia de enfermedades crónicas, como la diabetes. El objetivo de este estudio fue desarrollar y evaluar formulaciones de mermelada con bajo contenido de azúcar utilizando Pushgay, explorando su potencial como alimento funcional. Metodología: Se elaboraron tres formulaciones de mermelada utilizando distintos agentes gelificantes: FP1 (goma xantana), FP2 (agar-agar) y FP3 (pectina). Se aplicó la técnica de cocción al vacío (sous-vide) para preservar las propiedades organolépticas del fruto. Un panel de jueces expertos realizó un análisis sensorial para evaluar el color, sabor, textura, untabilidad y aceptabilidad general. Resultados: Entre las tres formulaciones, FP3 (mermelada con pectina) obtuvo las puntuaciones más altas en atributos sensoriales como color, textura y untabilidad. La característica “afrutada” fue reconocida en todas las muestras, resaltando el atractivo sensorial natural del Pushgay. Conclusiones: La pectina resultó ser el agente gelificante más eficaz para mejorar la calidad sensorial de la mermelada de Pushgay. Los hallazgos respaldan su potencial como ingrediente funcional, ofreciendo beneficios nutricionales, atractivo para el consumidor y sostenibilidad ecológica. Su disponibilidad fuera de temporada y versatilidad culinaria refuerzan su viabilidad como alternativa a otras berries comerciales.
Referencias
1. Ministerio de Desarrolo Agrario y Riego. Perfil ambiental del Perú [Internet]. Available from: https://www.midagri.gob.pe/portal/datero/60-sector-agrario/introduccion/343-perfil-ambiental-del-peru
2. Vidal JP. Las ocho regiones naturales del Perú. Terra Bras Rev da Rede Bras História da Geogr e Geogr Histórica [Internet]. 2014;(3). Available from: https://doi.org/10.4000/terrabrasilis.1027
3. Llivisaca-Contreras SA, León-Tamariz F, Manzano-Santana P, Ruales J, Naranjo-Morán J, Serrano-Mena L, et al. Mortiño (Vaccinium floribundum Kunth): An underutilized superplant from the andes. Horticulturae [Internet]. 2022;8(5):358. Available from: https://doi.org/10.3390/horticulturae8050358
4. Alarcón-Barrera KS, Armijos-Montesinos DS, García-Tenesaca M, Iturralde G, Jaramilo-Vivanco T, Granda-Albuja MG, et al. Wild Andean blackberry (Rubus glaucus Benth) and Andean blueberry (Vaccinium floribundum Kunth) from the Highlands of Ecuador: Nutritional composition and protective effect on human dermal fibroblasts against cytotoxic oxidative damage. J Berry Res [Internet]. 2018 Jun 28;8(3):223–36. Available from: https://doi.org/10.3233/JBR-180316
5. Prencipe FP, Bruni R, Guerrini A, Rossi D, Benvenuti S, Pellati F. Metabolite profiling of polyphenols in Vaccinium berries and determination of their chemopreventive properties. J Pharm Biomed Anal [Internet]. 2014;89:257–67. Available from: https://doi.org/10.1016/j.jpba.2013.11.016
6. Vasco C, Riihinen K, Ruales J, Kamal-Eldin A. Chemical composition and phenolic compound profile of mortiño (Vaccinium floribundum Kunth). J Agric Food Chem [Internet]. 2009;57(18):8274–81. Available from: https://doi.org/10.1002/fsn3.638
7. Llivisaca S, Manzano P, Ruales J, Flores J, Mendoza J, Peralta E, et al. Chemical, antimicrobial, and molecular characterization of mortiño (Vaccinium floribundum Kunth) fruits and leaves. Food Sci Nutr. 2018;6(4):934–42.
8. Ruilova MB, Niño Ruíz Z, Arias Toro D, Sandoval Ruilova P. Effect of drying and maturity on the antioxidant properties of the Blueberry (Vaccinium floribundum Kurth) from the Ecuadorian Moorland and sensory evaluation of its infusion. 2022; Available from: https://dx.doi.org/10.12944/CRNFSJ.10.2.14
9. Das S, Mandal SK. Current developments on anti-inflammatory natural medicines. Neurodegener Dis [Internet]. 2018;23:24. Available from: https://doi.org/10.22159/ajpcr.2018.v11i8.26523
10. Koca I, Karadeniz B. Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey. Sci Hortic (Amsterdam) [Internet]. 2009;121(4):447–50. Available from: https://doi.org/10.1016/j.scienta.2009.03.015
11. Lohachoompol V, Srzednicki G, Craske J. The change of total anthocyanins in blueberries and their antioxidant effect after drying and freezing. Biomed Res Int [Internet]. 2004;2004(5):248–52. Available from: https://doi.org/10.1155/S1110724304406123
12. Schreckinger ME, Wang J, Yousef G, Lila MA, Gonzalez de Mejia E. Antioxidant capacity and in vitro inhibition of adipogenesis and inflammation by phenolic extracts of Vaccinium floribundum and Aristotelia chilensis. J Agric Food Chem [Internet]. 2010;58(16):8966–76. Available from: https://doi.org/10.1021/jf100975m
13. Marracino L, Punzo A, Severi P, Nganwouo Tchoutang R, Vargas-De-la-Cruz C, Fortini F, et al. Fermentation of Vaccinium floribundum Berries with Lactiplantibacillus plantarum Reduces Oxidative Stress in Endothelial Cells and Modulates Macrophages Function [Internet]. Vol. 14, Nutrients. 2022. Available from: https://doi.org/10.3390/nu14081560
14. da Silva JK, Batista ÂG, Cazarin CBB, Dionísio AP, de Brito ES, Marques ATB, et al. Functional tea from a Brazilian berry: Overview of the bioactives compounds. LWT - Food Sci Technol [Internet]. 2017;76:292–8. Available from: https://doi.org/10.1016/j.lwt.2016.06.016
15. Afroz Bakht M, Geesi MH, Riadi Y, Imran M, Imtiyaz Ali M, Ahsan MJ, et al. Ultrasound-assisted extraction of some branded tea: Optimization based on polyphenol content, antioxidant potential and thermodynamic study. Saudi J Biol Sci [Internet]. 2019;26(5):1043–52. Available from: https://doi.org/10.1016/j.sjbs.2018.07.013
16. Garzón GA, Narváez CE, Riedl KM, Schwartz SJ. Chemical composition, anthocyanins, non-anthocyanin phenolics and antioxidant activity of wild bilberry (Vaccinium meridionale Swartz) from Colombia. Food Chem [Internet]. 2010;122(4):980–6. Available from: 10.1016/j.foodchem.2010.03.017
17. Arango-Varela SS, Luzardo-Ocampo I, Maldonado-Celis ME, Campos-Vega R. Andean berry (Vaccinium meridionale Swartz) juice in combination with Aspirin modulated anti-inflammatory markers on LPS-stimulated RAW 264.7 macrophages. Food Res Int [Internet]. 2020;137:109541. Available from: https://doi.org/10.1016/j.foodres.2020.109541
18. Andrade-Cuvi MJ, Moreno C, Zaro MJ, Vicente AR, Concellón A. Improvement of the Antioxidant Properties and Postharvest Life of Three Exotic Andean Fruits by UV‐C Treatment. J Food Qual [Internet]. 2017;2017(1):4278795. Available from: https://doi.org/10.1155/2017/4278795
19. Santamaría PC, Coronel D, Verdugo K, Paredes MF, Yugsi E, Huachi L. Estudio etnobotánico del mortiño (Vaccinium floribundum) como alimento ancestral y potencial alimento funcional. LA GRANJA Rev Ciencias la Vida [Internet]. 2012;16(2):5–13. Available from: https://doi.org/10.17163/lgr.n16.2012.01
20. Rodríguez MA, Angueyra A, Cleef AM, Van Andel T. Ethnobotany of the Sierra Nevada del Cocuy-Güicán: climate change and conservation strategies in the Colombian Andes. J Ethnobiol Ethnomed [Internet]. 2018;14:1–12. Available from: https://doi.org/10.1186/s13002-018-0227-6
21. Caranqui-Aldaz JM, Romero-Saltos H, Hernández F, Martínez R. Reproductive phenology of Vaccinium floribundum Kunth (Ericaceae) and codification according to the BBCH scale based on evidence from the volcano Chimborazo paramo (Ecuador). Sci Hortic (Amsterdam) Available from: https://doi.org/10.1016/j.scienta.2022.111207
22. Rodríguez Delgado J. Azúcares...¿ los malos de la dieta? Pediatría Atención Primaria [Internet]. 2017;19:69–75. Available from: https://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S1139-76322017000300009&lng=es&nrm=iso&tlng=es
23. Carvallo P, Carvallo E, Barbosa-da-Silva S, Mandarim-de-Lacerda CA, Hernández A, Del-Sol M. Efectos metabólicos del consumo excesivo de fructosa añadida. Int J Morphol [Internet]. 2019;37(3):1058–66. Available from: https://www.scielo.cl/scielo.php?pid=S0717-95022019000301058&script=sci_arttext&tlng=pt
24. Cheng K, Peng B, Yuan F. Volatile composition of eight blueberry cultivars and their relationship with sensory attributes. Flavour Fragr J [Internet]. 2020;35(4):443–53. Available from: https://doi.org/10.1002/ffj.3583
25. Guimarães DHP, Alves GL, Querido AF. Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes. Acta Sci Technol [Internet]. 2019;41:e38371–e38371. Available from: https://doi.org/10.4025/actascitechnol.v41i1.38371
26. Mohammadi-Moghaddam T, Firoozzare A, Daryadar S, Rahmani Z. Black plum peel jam: physicochemical properties, sensory attributes, and antioxidant capacity. Int J Food Prop [Internet]. 2020;23(1):1737–47. Available from: https://doi.org/10.1080/10942912.2020.1830798
27. Benedek C, Bodor Z, Merrill VT, Kókai Z, Gere A, Kovacs Z, et al. Effect of sweeteners and storage on compositional and sensory properties of blackberry jams. Eur Food Res Technol [Internet]. 2020;246:2187–204. Available from: https://doi.org/10.1007/s00217-020-03564-2
28. Melo Neto BA de, Carvalho EA, Pontes KV, Barretto W de S, Sacramento CK do. Chemical, physico-chemical and sensory characterization of mixed açai (Euterpe oleracea) and cocoa´s honey (Theobroma cacao) jellies. Rev Bras Frutic [Internet]. 2013;35. Available from: https://doi.org/10.1590/S0100-29452013000200030
29. Dai H, Li X, Du J, Ma L, Yu Y, Zhou H, et al. Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations. Food Hydrocoll [Internet]. 2020;101:105557. Available from: https://doi.org/10.1016/j.foodhyd.2019.105557
30. Casas-Forero N, Moreno-Osorio L, Orellana-Palma P, Petzold G. Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study. LWT [Internet]. 2021;138:110674. Available from: https://doi.org/10.1016/j.lwt.2020.110674
Descargas
Publicado
Número
Sección
Categorías
Licencia
Derechos de autor 2025 Nutrición Clínica y Dietética Hospitalaria
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
Los lectores pueden utilizar los textos publicados de acuerdo con la definición BOAI (Budapest Open Access Initiative)
