Cryoconcentration of berries rich in anthocyanins A functional innovation for diabetes prevention in Central America
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Abstract
This study investigates cryoconcentration as a promising technological strategy for the valorization of anthocyanin-rich Central American berries, particularly Rubus spp., in the development of functional foods with potential antidiabetic properties. A computational simulation based on Sequential Quadratic Programming (SQP) optimization models in MATLAB® was performed to predict the physicochemical and textural properties of cryoconcentrate-enriched food gels, using experimental reference data from maqui (Aristotelia chilensis) as a model fruit. The results indicated improvements in soluble solids content, structural stability, and inhibitory activity against digestive enzymes linked to glucose metabolism, highlighting the potential applicability of this approach in the Central American setting. These findings support the feasibility of adapting the proposed model to regional berry resources and suggest a viable agri-food innovation pathway to strengthen nutritional security, generate rural added value, and promote regional economic integration in line with the principles of sustainability, public health, and scientific cooperation fostered by SICA.
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