Efecto del secado con aire caliente en el contenido de fenólicos totales y capacidad antioxidante de la cáscara de pitahaya roja (Hylocereus guatemalensis)
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Aug 1, 2024
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Subproducto, antioxidante, compuestos bioactivos, deshidratación, fruta del dragón
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La cáscara de pitahaya roja (Hylocereus guatemalensis) es un subproducto de la producción de pulpa y jugo, que muchas veces no es aprovechada por la escasa información científica sobre la forma de conservación que afecte mínimamente sus compuestos bioactivos. El objetivo de este estudio fue evaluar el efecto del secado con aire caliente en el contenido de fenólicos totales (CFT) y capacidad antioxidante (CA) por secuestro del radical DPPH (%) de la cáscara de pitahaya roja. La cáscara fue separada de la pulpa, cortadas en cuatro partes iguales y colocadas a secar con aire caliente. El secado fue realizado utilizando temperaturas de 40, 50, 60, 70, 80 y 90 °C durante un tiempo de 1 080 min. La cáscara fue molida (partículas < 850 μm), el extracto (50 mg/ml) fue obtenido usando metanol al 80 % como disolvente y el CFT y la CA fueron determinados. La influencia de la temperatura de secado fue significativa (p< 0,05) en el CFT y CA, a medida que la temperatura de secado se incrementó de 40 a 90 °C; los valores de CFT variaron de 116,7 ± 26,0 a 328,8 ± 57,5 mg equivalente de ácido gálico/100 g de cáscara seca en base seca y la CA también aumentó de 22,22 ± 0,06 a 50,00 ± 0,12 % de inhibición de radical DPPH. Estos resultados indican que el secado con aire caliente a temperaturas de 50 a 90 °C puede ser usado para obtener cáscara seca de pitahaya roja con baja humedad libre y sin afectar el CFT y CA.
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Castillo-Zapata, K. C., Reyes-Diaz, J. D., Cornelio-Santiago, H. P., Espinoza-Espinoza, L. A., Valdiviezo-Marcelo, J., & Ruiz-Flores, L. A. (2024). Efecto del secado con aire caliente en el contenido de fenólicos totales y capacidad antioxidante de la cáscara de pitahaya roja (Hylocereus guatemalensis). Revista De Investigaciones De La Universidad Le Cordon Bleu, 11(2), 97-106. https://doi.org/10.36955/RIULCB.2024v11n2.009
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Amorim, T. A., Dos Santos Lima, M., De Souza, M. E. A. O., Albuquerque, N. M., Da Silva Figueiredo, L., Da Silva, A. B. M., De Oliveira Vilar, S. B., y De Brito Araújo, A. J. (2023). Drying kinetics, extraction kinetics and microencapsulation of antioxidant bioactive compounds of pitaya (Hylocereus undatus) peel. Journal of Food Measurement and Characterization, 17(4), 4073-4085. https://doi.org/10.1007/s11694-023-01928-2
An, N., Lv, W., Li, D., Wang, L., y Wang, Y. (2023). Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation. Food Chemistry, 398, 133925. https://doi.org/10.1016/j.foodchem.2022.133925
Arivalagan, M., Karunakaran, G., Roy, T. K., Dinsha, M., Sindhu, B. C., Shilpashree, V. M., Satisha, G. C., y Shivashankara, K. S. (2021). Biochemical and nutritional characterization of dragon fruit (Hylocereus species). Food Chemistry, 353, 129426. https://doi.org/10.1016/j.foodchem.2021.129426
Bahnasawy, A. H., y Shenana, M. E. (2004). A mathematical model of direct sun and solar drying of some fermented dairy products (Kishk). Journal of Food Engineering, 61(3), 309-319. https://doi.org/10.1016/S0260-8774(03)00134-1
Bassey, J. E., Cheng, J. H., y Sun, D.W. (2024). Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches. Food Chemistry, 439, 138118. https://doi.org/10.1016/j.foodchem.2023.138118
Berk, Z. (2018). Food Process Engineering and Technology. Academic Press.
Chew, Y. M., y King, V. A.-E. (2019). Microwave Drying of Pitaya ( Hylocereus ) Peel and the Effects Compared with Hot-Air and Freeze-drying. Transactions of the ASABE, 62(4), 919-928. https://doi.org/10.13031/trans.13193
Codex Alimentarius. (1985). Codex standard for wheat flour. Codex Standard 152-1985.
Cornelio-Santiago, H. P., Mazalli, M. R., Rodrigues, C. E. C., y de Oliveira, A. L. (2019). Extraction of Brazil nut kernel oil using green solvents: Effects of the process variables in the oil yield and composition. Journal of Food Process Engineering, 42(7), e13271. https://doi.org/10.1111/jfpe.13271
Fathordoobady, F., Manap, M. Y., Selamat, J., y Singh, A. P. (2019). Development of supercritical fluid extraction for the recovery of betacyanins from red pitaya fruit (Hylocereus polyrhizus) peel: A source of natural red pigment with potential antioxidant properties. International Food Research Journal, 26(3), 1023-1034.
Ibarz, A., y Ribas, A. I. (2005). Operaciones unitarias en la ingeniería de alimentos. Mundi-Prensa Libros.
Luu, T.-T.-H., Le, T.-L., Huynh, N., y Quintela-Alonso, P. (2021). Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam. Czech Journal of Food Sciences, 39(2), 71-94. https://doi.org/10.17221/139/2020-CJFS
Mercado-Silva, E. M. (2018). Pitaya—Hylocereus undatus (Haw). En Exotic Fruits (pp. 339-349). Elsevier. https://doi.org/10.1016/B978-0-12-803138-4.00045-9
Nurliyana, R., Syed Zahir, I., Mustapha Suleiman, K., Aisyah, M. R., y Kamarul Rahim, K. (2010). Antioxidant study of pulps and peels of dragon fruits: A comparative study. International Food Research Journal, 17, 367-375.
Onwude, D. I., Iranshahi, K., Rubinetti, D., Schudel, S., Schemminger, J., Martynenko, A., y Defraeye, T. (2022). How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying? Food and Bioproducts Processing, 131, 176-190. https://doi.org/10.1016/j.fbp.2021.11.005
Qin, Y., Liu, Y., Zhang, X., y Liu, J. (2020). Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films. Food Hydrocolloids, 100, 105410. https://doi.org/10.1016/j.foodhyd.2019.105410
Quan, T. H., Yen, T. T., Tram, G. N. P., Tien, N. P., Karnjanapratum, S., y Rawdkuen, S. (2024). Comparative study on the effect of hot air and vacuum drying on physiochemical properties and antioxidant activities of red dragon fruit (Hylocereus polyrhizus) peel. Natural and Life Sciences Communications, 23(2). https://doi.org/10.12982/NLSC.2024.023
Santos, F. S. D., Figueirêdo, R. M. F. D., Queiroz, A. J. D. M., y Santos, D. D. C. (2017). Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels. Revista Brasileira de Engenharia Agrícola e Ambiental, 21(12), 872-877. https://doi.org/10.1590/1807-1929/agriambi.v21n12p872-877
Tian, X., Liu, Y., Feng, X., Khaskheli, A. A., Xiang, Y., y Huang, W. (2018). The effects of alcohol fermentation on the extraction of antioxidant compounds and flavonoids of pomelo peel. LWT - Food Science and Technology, 89, 763-769. https://doi.org/10.1016/j.lwt.2017.11.049
Xu, X., Jiang, Y., Yeo, Q. X., y Zhou, W. (2024). Purification and characterization of betacyanin monomers from Hylocereus polyrhizus peel: A comparative study of their antioxidant and antidiabetic activities with mechanistic insights. Food Chemistry, 451, 139467. https://doi.org/10.1016/j.foodchem.2024.139467
An, N., Lv, W., Li, D., Wang, L., y Wang, Y. (2023). Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation. Food Chemistry, 398, 133925. https://doi.org/10.1016/j.foodchem.2022.133925
Arivalagan, M., Karunakaran, G., Roy, T. K., Dinsha, M., Sindhu, B. C., Shilpashree, V. M., Satisha, G. C., y Shivashankara, K. S. (2021). Biochemical and nutritional characterization of dragon fruit (Hylocereus species). Food Chemistry, 353, 129426. https://doi.org/10.1016/j.foodchem.2021.129426
Bahnasawy, A. H., y Shenana, M. E. (2004). A mathematical model of direct sun and solar drying of some fermented dairy products (Kishk). Journal of Food Engineering, 61(3), 309-319. https://doi.org/10.1016/S0260-8774(03)00134-1
Bassey, J. E., Cheng, J. H., y Sun, D.W. (2024). Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches. Food Chemistry, 439, 138118. https://doi.org/10.1016/j.foodchem.2023.138118
Berk, Z. (2018). Food Process Engineering and Technology. Academic Press.
Chew, Y. M., y King, V. A.-E. (2019). Microwave Drying of Pitaya ( Hylocereus ) Peel and the Effects Compared with Hot-Air and Freeze-drying. Transactions of the ASABE, 62(4), 919-928. https://doi.org/10.13031/trans.13193
Codex Alimentarius. (1985). Codex standard for wheat flour. Codex Standard 152-1985.
Cornelio-Santiago, H. P., Mazalli, M. R., Rodrigues, C. E. C., y de Oliveira, A. L. (2019). Extraction of Brazil nut kernel oil using green solvents: Effects of the process variables in the oil yield and composition. Journal of Food Process Engineering, 42(7), e13271. https://doi.org/10.1111/jfpe.13271
Fathordoobady, F., Manap, M. Y., Selamat, J., y Singh, A. P. (2019). Development of supercritical fluid extraction for the recovery of betacyanins from red pitaya fruit (Hylocereus polyrhizus) peel: A source of natural red pigment with potential antioxidant properties. International Food Research Journal, 26(3), 1023-1034.
Ibarz, A., y Ribas, A. I. (2005). Operaciones unitarias en la ingeniería de alimentos. Mundi-Prensa Libros.
Luu, T.-T.-H., Le, T.-L., Huynh, N., y Quintela-Alonso, P. (2021). Dragon fruit: A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam. Czech Journal of Food Sciences, 39(2), 71-94. https://doi.org/10.17221/139/2020-CJFS
Mercado-Silva, E. M. (2018). Pitaya—Hylocereus undatus (Haw). En Exotic Fruits (pp. 339-349). Elsevier. https://doi.org/10.1016/B978-0-12-803138-4.00045-9
Nurliyana, R., Syed Zahir, I., Mustapha Suleiman, K., Aisyah, M. R., y Kamarul Rahim, K. (2010). Antioxidant study of pulps and peels of dragon fruits: A comparative study. International Food Research Journal, 17, 367-375.
Onwude, D. I., Iranshahi, K., Rubinetti, D., Schudel, S., Schemminger, J., Martynenko, A., y Defraeye, T. (2022). How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying? Food and Bioproducts Processing, 131, 176-190. https://doi.org/10.1016/j.fbp.2021.11.005
Qin, Y., Liu, Y., Zhang, X., y Liu, J. (2020). Development of active and intelligent packaging by incorporating betalains from red pitaya (Hylocereus polyrhizus) peel into starch/polyvinyl alcohol films. Food Hydrocolloids, 100, 105410. https://doi.org/10.1016/j.foodhyd.2019.105410
Quan, T. H., Yen, T. T., Tram, G. N. P., Tien, N. P., Karnjanapratum, S., y Rawdkuen, S. (2024). Comparative study on the effect of hot air and vacuum drying on physiochemical properties and antioxidant activities of red dragon fruit (Hylocereus polyrhizus) peel. Natural and Life Sciences Communications, 23(2). https://doi.org/10.12982/NLSC.2024.023
Santos, F. S. D., Figueirêdo, R. M. F. D., Queiroz, A. J. D. M., y Santos, D. D. C. (2017). Drying kinetics and physical and chemical characterization of white-fleshed ‘pitaya’ peels. Revista Brasileira de Engenharia Agrícola e Ambiental, 21(12), 872-877. https://doi.org/10.1590/1807-1929/agriambi.v21n12p872-877
Tian, X., Liu, Y., Feng, X., Khaskheli, A. A., Xiang, Y., y Huang, W. (2018). The effects of alcohol fermentation on the extraction of antioxidant compounds and flavonoids of pomelo peel. LWT - Food Science and Technology, 89, 763-769. https://doi.org/10.1016/j.lwt.2017.11.049
Xu, X., Jiang, Y., Yeo, Q. X., y Zhou, W. (2024). Purification and characterization of betacyanin monomers from Hylocereus polyrhizus peel: A comparative study of their antioxidant and antidiabetic activities with mechanistic insights. Food Chemistry, 451, 139467. https://doi.org/10.1016/j.foodchem.2024.139467