期刊论文

Bastias-Montes, Jose M.;Cespedes-Acuna, Carlos L.

英文

JOURNAL OF BERRY RESEARCH

1878-5093

2019

9

3

377-394

10.3233/JBR-180368

The authors thank Foundation for Agricultural Innovation (Fundación para la Innovación Agraria, FIA) for providing financial support through the FIA PYT-2015-0219 project and Research Department and the Control, Toxicology, and Food Safety Research Group of the University of Bío-Bío, Chile. Additionally, the authors are so very acknowledge to Prof. David S. Seigler, Plant Biology Department, Urbana-Champaign Campus, University of Illinois, US, for the correction of this paper.

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BACKGROUND: At the present time, the food industry is increasingly interested in the development of formulations with maqui-berry extracts as a rich source of bioactive compounds. Maqui, native to Chile, is a relatively new food raw material that is often called a 'superfruit', The berries of this plant are rich in anthocyanins, phenolic acids, and tannins; compounds that play an important role as sources of bioactive compounds in the health of consumers. Cryoconcentration, a technology that preserves thermolabile bioactive compounds by combini...