AutoresO conteúdo dos livros e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.
AutoresO conteúdo dos livros e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.
In the present work, the anthocyanin extraction process was characterized during the elaboration of a purple corn drink, using the response surface analysis method with temperature intervals between 47.57 and 132.43°C, and times from 11, 36 at 138.64 minutes. In addition, with the stationary point technique, the maximum retention of anthocyanin (33.99 mg/g) was determined at a temperature of 98.39°C at a time of 105.89 minutes of extraction. Since this time is too long and to reduce production costs, without resorting to considerable losses of anthocyanins, canonical analysis was used, redefining the optimal extraction parameters at a temperature of 100°C for 60 minutes with a reduction of the anthocyanin content of 2.49% (33.14 mg/g) concerning the maximum, a value that is within the optimum area of performance of the process. With the extract obtained under optimal conditions, a drink was prepared and, using the differential pH method and Student’s t-test (p = 0.05), its anthocyanin content was quantified and compared with that of a commercial drink with typical characteristics. Similar, observing that the elaborated drink presents higher contents, whose difference varies within the range of 2.79 and 4.72 mg/mL. Finally, using a satisfaction test with a nine-point hedonic scale, it was determined that the beverage was “very well liked” by a semi-trained sensory panel.
El objetivo de esta investigación fue establecer parámetros tecnológicos que maximicen la retención de la capacidad antioxidante y compuestos bioactivos en el proceso de elaboración de néctar de pitahaya roja. Para tal efecto, se evaluó la capacidad antioxidante y compuestos bioactivos a la pulpa de pitahaya roja fresca y después de las operaciones de escaldado y pasteurizado. Luego, se ensayaron tres tiempos de escaldado (3, 5 y 7 minutos) a la temperatura de 90°C y tres tratamientos térmicos de pasteurización letalmente equivalentes (85°C x 30,2 min; 90°C x 22,7 min y 95°C x 14,9 min). Los resultados obtenidos indican que escaldando la frutas por un tiempo de 3 minutos se consigue ablandar el fruto para facilitar e incrementar el rendimiento (65,6%) en la operación de pulpeado; en lo referente al tratamiento térmico, se observó que pasteurizando a 95°C x 14,9 min se alcanzan mayores retenciones en la capacidad antioxidante de 1760,61 μmol TROLOX eq./g de muestra (63,56%) y en los compuestos bioactivos evaluados en el néctar, 1176,47 mg de ácido gálico/100 g de muestra seca (84,62%), 8,79 mg de ácido ascórbico/100 g de muestra seca (77,81%) y de 301,42 mg de mg de betalaínas totales/100 g de muestra seca (98,76%).
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