Efecto del procesamiento térmico sobre el color superficial del pimentón rojo (capsicum annuum) variedad “nataly”
Resumen
El color es uno de los parámetros más importantes a la hora de medir la calidad de productos que van a ser procesados a partir del pimentón rojo (Capsicum annuum), para la fabricación de condimentos, colorantes, conservas y aderezos. En este estudio, se evaluó el efecto del procesamiento térmico (freído y conserva) con respecto al cambio de color y los carotenoides en frutos de pimentón rojo. Para el freído se utilizó aceite de soya a una temperatura de 175°C por 5 min; en la elaboración de la conserva, se realizó un proceso de escaldado, y pasteurización a 100°C durante 15 min. Después de los tratamientos térmicos (freído y conserva) la concentración de carotenoides totales y el color superficial en los frutos de pimentón rojo se afectaron significativamente. El proceso de freído obtiene los valores medios más altos de unidades ASTA (72,214), Carotenoides Totales (95,464), L* (38,26) y a* (34,13). La conserva registro los atributos más altos de color b* (21,81), h° (30,42), IP (145,40) y ΔE* (4,56-31,84). Estos resultados evidencian que el freído es una operación que mejora el atributo de color, al aumentar la disponibilidad de carotenoides e incrementar el color superficial a*.
Descargas
Lenguajes:
es;en.Referencias bibliográficas
LOIZZO, M.R., PUGLIESE, A. BONESI, M., MENICHINI, F. and TUNDIS, R. Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers. LWT Food Science and Technology, 64(2), 2015, p. 623-631.
TUNDIS, R., LOIZZO, M.R., MENICHINI, F., BONESI, M., CONFORTI, F., DE LUCA, D. and MENICHINI, F. Air-dried capsicum annuum var. acuminatum medium and big: Determination of bioactive constituents, antioxidant activity and carbohydrate-hydrolyzing enzymes inhibition. Food Research International, 45, 2012, p. 170-176.
GIUFFRIDA, D., DUGO, P., TORRE, G., BIGNARDI, C., CAVAZZA, A., CORRADINI, C. and DUGO, G. Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage. Food Research International, 65, 2014, p.163–170.
DAOOD, H.G., PALOTÁS, G., PALOTÁS, G., SOMOGYI, G., PÉK, Z. and HELYES, L. Carotenoid and antioxidant content of ground paprika from indoor-cultivated traditional varieties and new hybrids of spice red peppers. Food Research International, 65, 2014, p. 231–237.
PUGLIESE, A., LOIZZO, M.R., TUNDIS R, OCALLAGHAN, Y., GALVIN, K., MENICHINI, F. and OBRIEN, N. The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species). Food Chemistry, 141, 2013, p. 2606–2613.
CERVANTES-PAZ, B., YAHIA, E.M., ORNELAS-PAZ, J., CAMPOS, V., IBARRA-JUNQUERA, V., PÉREZ-MARTÍNEZ, J.D. and MINAKATA, P. Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chemistry, 146, 2014, p. 188–196.
CHEON, H.L., SHIN, J.Y., PARK, K.H., CHUNG, M.S. and KANG, D.H. Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV- C irradiation and mild heat treatment. Food Control, 50, 2015, p. 441-445.
SARUNGALLO, Z.L., HARIYADI, P., ANDARWULAN, N., PURNOMO, E.H. and WADA, M. Analysis of α-cryptoxanthin, β-cryptoxanthin, α -carotene, and β- carotene of Pandanus conoideus oil by high- performance liquid chromatography (HPLC). Procedia Food Science, 3, 2015, p. 231- 243.
QUIPO, M., RAMIREZ, M., ROJAS, P. y ORDOÑEZ, S. Cambios en la Vitamina C y el Color durante la Cocción del Pimentón Verde (Capsicum Annuum L). Revista Tecno Lógicas, 31, 2013, p. 141-150.
ORNELAS-PAZ, J.J., CHÁVEZ, L., GARDEA-BÉJAR, A.A., GUEVARA-ARAUZA, J.C., SEPÚLVEDA D., REYES-HERNÁNDEZ, J. And RUIZ-CRUZ, S. Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers. Food Research International, 50, 2013, p. 519–525.
YOON, M., JUNG, K., YOULL LEE, K., JEONG, J., LEE, J.W. and PARK, H.J. Synergistic effect of the combined treatment with gamma irradiation and sodium dichloroisocyanurate to control gray mold (Botrytis cinerea) on paprika. Radiation Physics and Chemistry, 98, 2014, p.103–108.
BARBERO, G.F., RUIZ, G., LIAZID, A., PALMA, M., VERA, C.J. and BARROSO, C.G. Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.). Food Chemistry, 153, 2014, p. 200–206.
AGUILAR-RAMOS., O.P., ORNELAS-PAZ, J.J., RUIZ-CRUZ, S., ZAMUDIO-FLORES, P.B., CERVANTES-PAZ, B., GARDEA-BÉJAR, A.A., PÉREZ-MARTÍNEZ, J.D., IBARRA-JUNQUERA, V. And REYES-HERNÁNDEZ, J. Effect of ripening and heat processing on the physicochemical andrheological properties of pepper pectins. Carbohydrate Polymers, 115, 2015, p. 112–121.
JUNG, K., SEOK, S., JUNG, K., GEUM, M., MIN, G., KYUNG, K., LEE, J. and PARK, H. Effect of X-ray, gamma ray, and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder. LWT - Food Science and Technology, 63, 2015, p. 846-851.
ELKHADRAOUI, A., KOOLI, S., HAMDI, I. and ABDELHAMID, F. Experimental investigation and economic evaluation of a new mixedmode solar greenhouse dryer for drying of red pepper and grape. Renewable Energy, 77, 2015, p.1-8.
ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS (AOAC). Official methods of analysis 43.1.02. Color extractable in spices. 17th ed. Gaithersburg (USA): 971, 2002, p. 26.
FEKETE, M. and KOSMA, L. Spectrophotometric method for determining the pigment content of ground paprika. Z, Lebensm Unters Forsch, 161, 1976, p. 31-33.
RODRIGUEZ-AMAYA, D.B,. A Guide to Carotenoid Analysis in Foods. Washington D.C (USA): Ilsi Press, 2001, p. 45.
ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS (AOAC). Official Methods of Analysis of the Association off Official Analytical Chemists, 16th ed. Gaithersburg (USA): 1995.
MONTOYA-BALLESTEROS, L.C., GARDEA-BÉJAR, A., AYALA-CHÁVEZ, G.M., MARTÍNEZ-NÚÑEZ Y.Y. y ROBLES-OZUNA, L.E. Capsaicinoides y Color en chiltepin (Capsicum annuum var.). Efecto del proceso sobre salsas y encurtidos. Revista Mexicana de Ingeniería Química, 9(2), 2010, p. 197-207.
CURL, A.L. The Carotenoids of Red Bell pepper. Journal of Agricultural and Food Chemistry, 10, 1962, p. 504–509.
MÉNDEZ-TRUJILLO, V., GONZALES-MENDOZA, D. y GUTIERREZ-MICELI, F.A.. Contenido de carotenoides y color extractable de nuevos cultivares en chile pimiento. Revista Chapingo, 11, 2005, p. 215-218.
COLLERA-ZUÑIGA, O., GARCIA-JIMENEZ, F. and MELENDEZ-GORDILLO, R. Comparative study of carotenoid composition in three Mexican varieties of Capsicum annuum L. Food Chemistry, 90, 2005, p. 109–114.
ERGUNES, G. and TARHAN, S. Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying. Journal of Food Engineering, 76, 2006, p. 446–452.
TOPUZ, A. and OZDEMIR, F. Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey. Journal of Food Composition and Analysis, 20, 2007, p. 596–602.
DELGADO-PELAYO, R., GALLARDO-GUERRERO, L. and HORNERO-MÉNDEZ, D. Chlorophyll and carotenoid pigments in the peel and flesh of commercial apple fruit varieties. Food Research International, 65, 2014, p. 272–281.
ÁLVAREZ, R., MELÉNDEZ-MARTÍNEZ, A.J., VICARIO, I.M. and ALCALDE, M.J. Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in plasma and adipose tissue of lambs. Journal of Food Composition and Analysis, 36, 2014, p. 59–65.
ÁLVAREZ, R., MELÉNDEZ-MARTÍNEZ, A.J., VICARIO, I.M. and ALCALDE, M. Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs tissues: utility as biomarkers of traceability. Meat Science, 98, 2014, p.187–192.
FUH-JUIN, K., YU-SHAN, C. and WEN-DEE, C. Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan. Journal of Food and Drug Analysis, 22, 2014, p. 202-209.
EKESA, B., NABUUMA, D., BLOMME, G. and VAN DEN BERGH, I. Provitamin A carotenoid content of unripe and ripe banana cultivars for potential adoption in eastern Africa. Journal of Food Composition and Analysis, 43, 2015, p.1–6.
RODRIGUEZ-AMAYA, D.B., KIMURA, M., GODOY, H.T. and AMAYA-FARFAN, J. Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition. Journal of Food Composition and Analysis, 21, 2008, p. 445–463.
TOPUZ, A., FENG, H. and KUSHAD, M. The effect of drying method and storage on color characteristics of paprika. Journal of Food Science, 42, 2009, p.1667–1673.
Español
Inglés
.png)
