Escudo de la República de Colombia
Accesibility Panel

Process for Obtaining Agraz

Juice Powder, Adaptable to Other Berries

Needs Addressed

Agraz (Vaccinium meridionale) is rich in bioactive compounds, but its juice is highly perishable and has limited industrial applications. This process addresses the need to preserve agraz juice in a stable, easily transportable form while enhancing its use as a functional ingredient in the food industry.

 

About the Technology

The process for obtaining powdered agraz juice or other berries involves freeze-drying or spray-drying the juice with maltodextrin and gum arabic as encapsulating agents. These agents help preserve the juice’s stability, improving its technological properties such as solubility and powder flowability. Freeze-drying retains the bioactive compounds in the juice, such as polyphenols and anthocyanins, while enhancing the product’s handling and storage in powder form.

 

Keywords

Agraz Juice, Lyophilization, Maltodextrin, Gum Arabic, Encapsulation, Anthocyanins, Functional Powders, Functional Foods

Market Opportunities

Berry Producer Associations: Groups growing agraz, blueberries, strawberries, and other berries seeking to add value to their fruits.

Functional Juice Industry: Agraz juice powder can be used in functional beverage production, offering antioxidant benefits.

Dietary Supplements: Suitable for nutraceuticals and dietary supplements due to its high content of bioactive compounds.

Processed Foods: An ideal ingredient for the food industry in products like juices, smoothies, and desserts.

Advantages

Preservation of Bioactive Compounds: Antioxidants like anthocyanins are retained, maintaining the juice’s nutritional properties.

High Solubility and Flowability: The resulting powder dissolves easily in water and has excellent flow properties, making it convenient for processed food applications.

Extended Shelf Life: The powder’s low water activity ensures greater stability and a longer shelf life.

Versatility: Agraz juice powder serves as a functional ingredient in beverages, dietary supplements, and various food products.

 

Maturity level

TRL6

 

Contact

Prof. Carlos Alberto Fuenmayor Bobadilla

cafuenmayorb@unal.edu.co

+57-6013165000 ext. 19211