Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology

Abstract

The objective of this study was to determine the antioxidant capacity of blackberry (Rubus glaucus) jam processed by hydrothermodynamic cavitation (HTD) at different temperatures (25, 45, 60, and 75 °C) compared with traditional technology (TDE). HTD is a food processing technology based on the cavitation phenomenon for the simultaneous crushing, homogenisation, and pasteurisation of whole foods. Blackberries without any treatment were used as a reference. The results indicated that the content of phenolic compounds and their antioxidant capacity were directly correlated to the type of process and temperature. However, compounds with antioxidant capacity should be further assessed in order to determine the actual effect of this technology. In addition to this, during the development of this study, savings were achieved in production processes (factory and labor expenses) due to the use of this technology, such as a 50% cost reduction

Keywords

• traditional technology (evaporation)
• hydrothermodynamic cavitation
• Blackberry jam