Desarrollo de una bebida láctea con extractos de curuba (passiflora mollissima bailey) como antioxidante natural
Resumen
La curuba es una fruta tropical, nutritiva y con un alto potencial antioxidante pero poco reconocida. El presente estudio investigó el efecto de la adición de extractos de curuba en concentraciones de 0,4%, 0,6% y 0,8% p/p con relación a un blanco (0%), sobre la capacidad antioxidante y la estabilidad oxidativa de una bebida fermentada con lactosuero, durante el almacenamiento. Se determinaron las características fisicoquímicas de las bebidas, el contenido de fenoles totales, la capacidad antioxidante por los métodos DPPH (2,2-difenil-1-picrilhidracilo) y ORAC (Capacidad de Absorción de Radicales de Oxígeno); se evaluó la oxidación lipídica por el método de TBARS (Sustancias Reactivas al Ácido Tiobarbitúrico) y se determinaron los cambios organolépticos mediante una prueba sensorial triangular. Los resultados obtenidos en el tiempo, variaron en los rangos: 15,46 – 302,96 mg ác. gálico/L para fenoles totales; 183,23 – 1.376,46 µM Tx en DPPH; 704,88 – 4.910,32 µM Tx en ORAC-H; 258,50 – 1.730,80 µmol Tx/100g en ORAC-L; 2,39 – 31,08 nmol MDA/g en TBARS; en la prueba triangular 0,4% y 0,6% no presentaron diferencias significativas (p>0,05), a diferencia de 0,8% (p<0,05), mostrando que los extractos de curuba incrementaron la capacidad antioxidante e inhibieron el proceso oxidativo de la bebida láctea con relación al blanco.
Descargas
Lenguajes:
es;enReferencias bibliográficas
KNEKT, P., KUMPULAINEN, J., JARVINEN, R., RISSANEN, H., HELIOVAARA, M., REUNANEN, A. HAKULINEN, T. and AROMAA, A. Flavonoid intake and risk of chronic diseases. American Journal of Clinical Nutrition, 76 (3), 2002, p. 560–568.
ANDLAUER, W. and FÜRST, P. Nutraceuticals: a piece of history, present status and outlook. Food Research International, 35, 2002, p. 171–176.
CALLIGARIS, S., MANZOCCO, L., ANESE, M. and NICOLI, M.C. Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. International Dairy Journal, 14, 2004, p. 421-427.
GOBBETTI, M., Di CAGNO, R. and De ANGELIS, M. Functional microorganisms for functional food quality. CRC Critical Review Food Science Nutrition, 50 (8), 2010, p. 716–727.
ZULUETA, A., ESTEVE, M.J., FRASQUET, I. and FRIGOLA, A. Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chemistry, 103 (4), 2007, p. 1365–1374.
LIU, R.H. Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. American Journal of Clinical Nutrition, 78 (3), 2003, p. 517S–520S.
SÁNCHEZ-MORENO, C., PLAZA, L., De ANCOS, B. and CANO, P. Nutritional characterization of commercial traditional pasteurized tomato juices: carotenoids, vitamin C and radical-scavenging capacity. Food Chemistry, 98 (4), 2006, p. 749–756.
BOTERO, M., RICAURTE, S., MONSALVE, C Y ROJANO, B. Capacidad reductora de 15 frutas tropicales. Scientia et Technica Año XIII, 33, 2007, p. 295-296.
VASCO, C., RUALES, J. and KAMAL-ELDIN, A. Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chemistry, 111 (4), 2008, p. 816–823.
CONTRERAS-CALDERÓN, J., CALDERÓN-JAIMES, L., GUERRA-HERNÁNDEZ, E. and GARCÍA-VILLANOVA, B. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Research International, 44 (7), 2011, p. 2047-2053.
STEFANOV, I., VLAEMINCK, B. and FIEVEZ, V. A novel procedure for routine milk fat extraction based on dichloromethane. Journal of Food Composition and Analysis, 23 (8), 2010, p. 852–855.
RIZZOLO, A. and BRAMBILLA, A. Evaluation of sampling and extraction procedures for the analysis of ascorbic acid from pear fruit tissue. Food Chemistry, 77 (2), 2002, p. 257-262.
DÍAZ, H.F. Determinación de sacarosa, glucosa y fructosa en jugo de caña de azúcar por HPLC. Revista Industrial y Agrícola de Tucumán, 69 (1-2), 1992, p. 87-92.
SINGLETON, V.L. and ROSSI, J.A. Colorimetry of totalphenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16 (1), 1965, p. 144–158.
ROJANO, B., GAVIRIA, C., GIL, M., SAEZ, J., SCHINELLA, G. y TOURNIER, H. Actividad antioxidante del isoespintanol en diferentes medios. Vitae, 15 (1), 2008, p. 173-181.
OU, B., HAMPSCH-WOODILL, M. and PRIOR, R.L. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry, 49 (10), 2001, p. 4619–4626.
WU, X., GU, L., HOLDEN, J., HAYTOWITZ, D.B., GEBHARDT, S.E., BEECHER, G. and PRIOR, R.L. Development of a database for total antioxidant capacity in foods: a preliminary study. Journal of Food Composition and Analysis, 17 (3-4), 2004, p. 407–422.
STERN, S., POTTER, T. and NEUN, B. HEP G2 hepatocyte lipid peroxidation assay. Nanotechnology characterization laboratory. National Cancer Institute at Frederick. SAIC-Frederick, Inc. NCL Method GTA-4, 2006, Version 1.0.
LONDOÑO-URIBE, M.M. Bebida fermentada de suero con cultivo Lactobacillus casei [M.Sc. Tesis Ciencia y Tecnología de los Alimentos]. Habana (Cuba): Universidad de la Habana, Instituto de Farmacia y Alimentos, 2007, 37-41 p.
BLANCO, S.C., PACHECO-DELAHAYE, E. y FRÁGENAS, N. Evaluación física y nutricional de un yogurt con frutas tropicales bajo en calorías. Revista Facultad de Agronomía, 32, 2006, p. 131-144.
WALSTRA, P. Ciencia de la leche y tecnología de los productos lácteos. 1 ed. Zaragoza (España): Acribia, c2001, 60-300 p.
SALAMANCA G., OSORIO, M.P. y MONTOYA, L.M. Elaboración de una bebida funcional de alto valor biológico a base de borojo (Borojoa patinoi Cuatrec). Revista Chilena de Nutrición, Marzo 37 (1), 2010, p. 87-96.
DUPAS, C.J., MARSSET-BAGLIERI, A.C., ORDONAUD, C.S., DUCEPT, F.M. and MAILLARD, M.N. Coffee antioxidant properties: effects of milk addition and processing conditions. Journal of Food Science, 71 (3), 2006, p. 253–258.
AMIRDIVANI, S. and BABA, A.S. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint. LWT - Food Science and Technology, 44, 2011, p. 1458-1464.
SHAH, N.P. Effect of milk-derived bioactives: an overview. British Journal of Nutrition, 84 (Suppl. 1), 2000, p. 3-10.
BLUM, U. Effects of microbial utilization of phenolic acids and their phenolic acid breakdown products on allelpathic interactions. Journal of Chemical Ecology, 24 (4), 1998, p. 685-708.
CILLA, A., PERALES, S., LAGARDA, M.J., BARBERÁ, R., CLEMENTE, G. and FARRE, R. Influence of storage and in vitro gastrointestinal digestion on total antioxidant capacity of fruit beverages. Journal of Food Composition and Analysis, 24 (1), 2011, p. 87–94.
CORREIA, I., NUNES, A., DUARTE, I.F., BARROS, A. and ELGADILLO, I. Sorghum fermentation followed by spectroscopic techniques. Food Chemistry, 90 (4), 2005, p. 853–859.
MACDONALD-WICKS, L.K., WOOD, L.G. and GARG, M.L. Methodology for the determination of biological antioxidant capacity in vitro: a review. Journal of the Science of Food and Agriculture, 86 (13), 2006, p. 2046-2056.
KLIMCZAK, I., MALECKA, M., SZLACHTA, M. and GLISZCZYNSKA-SWIGLO, A. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20 (3-4), 2007, p. 313–322.
PINELO, M., MANZOCCO, L., NÚÑEZ, M.J. and NICOLI, M.C. Interaction among phenols in food fortification: negative synergism on antioxidant capacity. Journal of Agricultural and Food Chemistry, 52, 2004, p. 1177–1180.
BLASA, M., GENNARI, L., ANGELINO, D. and NINFALI, P. En: Bioactive foods in promoting health. Fruit and vegetable antioxidants in health. 1 ed. San Diego (USA): Academic Press, 2010, p. 37-58.
RAUTENBACH, F. and VENTER, I. Hydrophilic and lipophilic antioxidant capacity of commonly consumed South African fruits, vegetables, grains, legumes, fats/oils and beverages. Journal of Food Composition and Analysis, 23 (7), 2010, p. 753–761.
SERRA, M., TRUJILLO, A.J., GUAMIS, B. and FERRAGUT, V. Flavour profile and survival of starter cultures of yogurt produced from high-pressure homogenized milk. International Dairy Journal, 19 (2), 2009, p. 100-106.
O’BRIEN, N.M. and O’CONNOR, T.P. En: Lipid Oxidation. Encyclopedia of Dairy Science. 1 ed. London (England): Academic Press, 2002, p. 1600–1604.
SUN, Q., FAUSTMAN, C., SENECAL, A., WILKINSON, A. L. and FURR, H. Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage. Meat Science, 57(1), 2001, p. 55–60.
Español
Inglés
.png)
