Adición de extracto de cáscara de granada en un alimento tradicional mexicano y evaluación de la estabilidad al procesado
DOI:
https://doi.org/10.59741/agri.v1i1.3Palabras clave:
ABTS, DPPH, Punica granatum L., tamalesResumen
La cáscara de granada es un residuo agroindustrial considerada fuente importante de compuestos bioactivos que al adicionarse en la formulación de alimentos, puede otorgarle un carácter funcional. Ante esta perspectiva, en el presente trabajo se evaluó la extracción de estos compuestos a partir de cáscara de granada, así como su estabilidad bajo tratamiento térmico y ultracongelación después de incorporarlos en un alimento tradicional mexicano. El extracto de cáscara de granada se adicionó a cinco diferentes concentraciones en la formulación de tamales: 0, 0.05, 0.1, 0.2 y 0.4 g/kg de masa, y se determinó el efecto del procesamiento (cocción y ultracongelación) sobre el contenido de compuestos bioactivos y la capacidad antioxidante del producto. El extracto obtenido mostró un contenido de fenoles totales de 77.04 mgEAG/gms, con una capacidad antioxidante frente al radical DPPH y ABTS de 301.01 y 305.71 mgET/gms, respectivamente. La dosis de 0.4 g/kg incrementó la capacidad antioxidante hasta 68 veces respecto al control sin extracto, logrando inhibir del 95 al 99% la lipoperoxidación. El producto desarrollado fue capaz de mantener su capacidad antioxidante hasta 60 días, a -40 °C, otorgando un potencial funcional a este alimento.
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