Compuesto bioactivos del maíz morado como ingrediente funcional para incrementar la estabilidad oxidativa y capacidad antioxidante de emulsiones alimenticias
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Date
2025
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Journal ISSN
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Publisher
Universidad Nacional de Trujillo
Abstract
El objetivo de este estudio fue caracterizar el extracto de coronta de maíz morado obtenido
por ultrasonido y posteriormente aplicarlo como ingrediente funcional en emulsiones
alimenticias O/W tipo mayonesa para incrementar la estabilidad oxidativa y capacidad
antioxidante. Después de la obtención del extracto de coronta de maíz morado se realizaron
análisis de composición centesimal, contenido de compuestos fenólicos, antocianinas
monoméricas y análisis microbiológicos. Los resultados muestran que el extracto procesado
por ultrasonido presenta aproximadamente más de 40% y 235%, contenido de antocianinas
y compuestos fenólicos, respectivamente, que la muestra control (maceración, 45°C por 2,5
h). Se desarrollaron cinco formulaciones de emulsiones alimenticias y los extractos fueron
incorporados en concentraciones de antocianinas (cianidina 3 glucósido): 0,2% (EE1),
0,25% (EE2) y 0,3% (EE3), siendo el control positivo (C2) la emulsión con 0,0075% EDTA
y el control negativo (C1) la emulsión con 0% antioxidante. Se realizaron análisis
fisicoquímicos y microbiológicos, y se evaluaron las propiedades reológicas, compuestos
bioactivos y el índice de estabilidad oxidativa, durante un periodo de almacenamiento de 45
días. Las emulsiones con coronta de maíz morado presentaron mayor contenido de
compuestos fenólicos, 38,78 mg ácido gálico g
-1
emulsión, actividad antioxidante: 23,487
mg Trolox g-1
emulsión, vida útil: 153,3 días y un índice de estabilidad oxidativa (OSI) de
8,06 horas a 110°C con flujo de aire de 20 L/h. Se observó una disminución del pH, color y
viscosidad de las emulsiones durante el periodo de almacenamiento, mientras que la acidez
y el índice de peróxido iban aumentando con más notoriedad a partir del día 15. En la
determinación de levaduras y mohos, EE3 presentó valores dentro de los límites máximos
permisibles durante todo el almacenamiento, sin embargo, C2 y EE2, presentaron cantidades
superiores a 100 UFC/g a partir del día 7 y 15, respectivamente. La incorporación de más de
0,25% de antocianinas de coronta de maíz morado en emulsiones alimenticias tipo mayonesa
permitió aumentar entre 8% a 9% la estabilidad oxidativa y la actividad antioxidante, en
comparación al antioxidante EDTA, mostrándose como una alternativa potencial para la
producción de alimentos de base lipídica, pudiendo disminuir el uso de aditivos sintéticos.
The objective of this study was to characterize the purple corn cob extract obtained by ultrasound and subsequently apply it as a functional ingredient in O/W food emulsions, type mayonnaise, to increase oxidative stability and antioxidant capacity. After obtaining the purple corn crown extract, analyzes of centesimal composition, content of phenolic compounds, monomeric anthocyanins and microbiological analyzes were carried out. The results show that the extract processed by ultrasound has approximately more than 40% and 235% content of anthocyanins and phenolic compounds, respectively, than the control sample (maceration, 45°C for 2.5 h). Five formulations of food emulsions were developed and the extracts were incorporated in concentrations of anthocyanins (cyanidin 3 glucoside): 0.2% (EE1), 0.25% (EE2) and 0.3% (EE3), being the positive control (C2) the emulsion with 0.0075% EDTA and the negative control (C1) the emulsion with 0% antioxidant. Physicochemical and microbiological analyzes were carried out, and rheological properties, bioactive compounds and the oxidative stability index were evaluated during a storage period of 45 days. The emulsions with purple corn cob had a higher content of phenolic compounds, 38.78 mg gallic acid g-1 emulsion, antioxidant activity: 23.487 mg Trolox g-1 emulsion, shelf life: 153.3 days and an oxidative stability index (OSI) 8.06 hours at 110°C with air flow of 20 L/h. A decrease in the pH, color and viscosity of the emulsions was observed during the storage period, while the acidity and peroxide value increased more noticeably from day 15. In the determination of yeasts and molds, EE3 presented values within the maximum permissible limits throughout the storage, however, C2 and EE2 presented amounts greater than 100 CFU/g from day 7 and 15, respectively. The incorporation of more than 0.25% of anthocyanins from purple corn cob in mayonnaise-type food emulsions allowed an increase between 8% to 9% in oxidative stability and antioxidant activity, compared to the antioxidant EDTA, showing itself as a potential alternative for the production of lipid-based foods, being able to reduce the use of synthetic additives.
The objective of this study was to characterize the purple corn cob extract obtained by ultrasound and subsequently apply it as a functional ingredient in O/W food emulsions, type mayonnaise, to increase oxidative stability and antioxidant capacity. After obtaining the purple corn crown extract, analyzes of centesimal composition, content of phenolic compounds, monomeric anthocyanins and microbiological analyzes were carried out. The results show that the extract processed by ultrasound has approximately more than 40% and 235% content of anthocyanins and phenolic compounds, respectively, than the control sample (maceration, 45°C for 2.5 h). Five formulations of food emulsions were developed and the extracts were incorporated in concentrations of anthocyanins (cyanidin 3 glucoside): 0.2% (EE1), 0.25% (EE2) and 0.3% (EE3), being the positive control (C2) the emulsion with 0.0075% EDTA and the negative control (C1) the emulsion with 0% antioxidant. Physicochemical and microbiological analyzes were carried out, and rheological properties, bioactive compounds and the oxidative stability index were evaluated during a storage period of 45 days. The emulsions with purple corn cob had a higher content of phenolic compounds, 38.78 mg gallic acid g-1 emulsion, antioxidant activity: 23.487 mg Trolox g-1 emulsion, shelf life: 153.3 days and an oxidative stability index (OSI) 8.06 hours at 110°C with air flow of 20 L/h. A decrease in the pH, color and viscosity of the emulsions was observed during the storage period, while the acidity and peroxide value increased more noticeably from day 15. In the determination of yeasts and molds, EE3 presented values within the maximum permissible limits throughout the storage, however, C2 and EE2 presented amounts greater than 100 CFU/g from day 7 and 15, respectively. The incorporation of more than 0.25% of anthocyanins from purple corn cob in mayonnaise-type food emulsions allowed an increase between 8% to 9% in oxidative stability and antioxidant activity, compared to the antioxidant EDTA, showing itself as a potential alternative for the production of lipid-based foods, being able to reduce the use of synthetic additives.
Description
Keywords
Coronta, Maíz morado, Ultrasonido, Emulsiones alimenticias, Antioxidantes, Vida útil