Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration

Abstract

Yam bean (Pachyrhizus erosus (L.) Urb.) tuber has a low carbohydrate content and contains several aminoacids, but contains few active compounds, such as vitamins and antioxidants. Anthocyanins are antioxidants found in Rubus fructicosus L. The osmotic drying is a technique that can be used to impregnate antioxidants in a matrix, so the objective of this study was to impregnate yam bean tuber slices with anthocyanin. The effect of temperature (40, 50 and 60 o C), sucrose content (40, 50 and 60 o Brix) and vacuum pulse (0, 300 and 600 mbar) on water loss (WL), solid gain (SG), color changes (ΔΕ) and anthocyanin concentration (ΔA) during osmotic drying of yam bean slices was determined. Polynomial equations were used to determine changes in WL, SG, ΔΕ and ΔA of yam bean slices after 6 h of osmotic drying. An osmotic solution at 60 o C with a SC of 40 o Brix, applying a vacuum pulse of 12 mbar maximized anthocyanin impregnation (6.67 mg anthocyanin per g initial dry matter) in tuber slices. The Page equation predicted optimum WL, SG and ΔA of yam bean tuber slices during osmotic drying. No relation was found between temperature, sucrose content and vacuum pulse with K and n parameters in the Page equation.

Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food

“…In contrast, Yu et al (2016) discovered that PEF at 2 kV cm −1 and 70% cane sugar syrup reduced anthocyanin and flavonol content in blueberries. Grajales‐Lagunes et al (2019) investigated the consequence of temperature (40, 50, and 60°C), sucrose content (40, 50, and 60°Brix), and vacuum pulse (0, 300, and 600 mbar) on yam bean water loss, solid gain, and anthocyanin content during osmotic drying. In yam tuber slices, an osmotic solution with 40°Brix at 60°C and a vacuum pulse of 12 mbar resulted in maximum anthocyanin impregnation (6.67 mg anthocyanin/g).…”

The impact of using vacuum and isomaltulose as an osmotic agent on mass exchange during osmotic dehydration and their effects on qualitative parameters of strawberries

“…In addition to the effect of reducing the moisture content, there is also the impregnation of solids from the solution into the food. One of the advantages of OD is the lack of sophisticated technologies and equipment, making it a simple and low‐cost method for promoting food enrichment (Corrêa et al, 2010; de Mello et al, 2019; Grajales‐Lagunes et al, 2019; Macedo et al, 2020; Mendonça et al, 2017; Ramya & Jain, 2017; Şahin & Öztürk, 2016). However, the loss of water‐soluble compounds can occur, such as anthocyanins, due to the time of immersion in the osmotic solution (Abrahão & Corrêa, 2021; Ahmed et al, 2016; Ramya & Jain, 2017).…”

Vacuum Impregnation of Polyphenols in Yam Bean: Effect on Sensory Acceptability, Antioxidant Capacity, and Potential Absorption Ability

“…As for HP, there was no significant difference between OT and WT ( p > 0.05). Grajales-Lagunes, Cabrera-Ruiz, Gutierrez-Miceli, Ruiz-Cabrera, Dendooven, and Abud-Archila mentions that the porosity (ε) of the potato (ε = 0.03–0.08) and yam bean (ε = 0.07) is similar, so that the vacuum impregnation has similar effects in these tubers. Abalos, Naef, Aviles, and Gómez used vacuum impregnation in potato samples (porous food similar to yam bean) with a commercial polyphenol extract (95% oligomeric proanthocyanidins).…”