Efecto de la temperatura y tiempo de secado convectivo en la cinética de degradación de antocianinas en camote (Ipomoea batata L.) morado osmodeshidratado
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Date
2024
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Universidad Nacional de Trujillo
Abstract
El estudio de la degradación térmica de las antocianinas es relevante para la industria alimentaria, ya que impacta la calidad de los productos, la estabilidad del color, la conservación de propiedades saludables y el control de procesos de producción. En tal sentido, esta investigación tuvo por objetivo evaluar el efecto de la temperatura (40 y 50 °C) y tiempo de (Ipomoea batata L.) morado osmodeshidratado (OD). Para ello, el camote fue sometido a OD en una solución de panela a 50 % p/p a 55 °C por cinco horas en ultrasonido a 40 kHz. Los resultados mostraron una pérdida de humedad del alrededor del 50 % durante la OD, pasando de 70.26 a 31.83 %. La concentración de antocianinas totales pasó de 245.27 a 288.34 mg/100g. Durante el secado, se observó una pérdida en la concentración de antocianinas, siendo mayor en las muestras sin OD y a 50 °C. A 40 °C con OD se obtuvo la mejor conservación de antocianinas totales (266.51 mg/100 g). La degradación térmica de las antocianinas siguió una reacción de primer orden con constantes de velocidad k de -2.54 y -3.28 x 10-4 min-1 para las muestras sin OD a 40 y 50 °C respectivamente. En las muestras con OD, los valores de k fueron -1.12 y -1.66 x 10-4 min-1 respectivamente. El efecto del tratamiento en todos los casos fue significativo (p < 0.05)
ABSTRACT The study of thermal degradation of anthocyanins is relevant for the food industry, as it impacts product quality, color stability, preservation of healthy properties, and control of production processes. In this sense, this research aimed to evaluate the effect of temperature (40 and 50 °C) and convective drying time (0 – 12 |°C) on the degradation kinetics of anthocyanins in osmodehydrated (OD) purple sweet potato (Ipomoea batata L.). To do this, the sweet potato was subjected to OD in a 50 % w/w panela solution at 55 °C for five hours in ultrasound at 40 kHz. The results showed a moisture loss of around 50 % during OD, going from 70.26 to 31.83 %. The concentration of total anthocyanins went from 245.27 to 288.34 mg/100g. During drying, a loss in anthocyanin concentration was observed, being greater in the samples without OD and at 50 °C. At 40 °C with OD, the best conservation of total anthocyanins was obtained (266.51 mg/100 g). The thermal degradation of anthocyanins followed a first-order reaction with rate constants k of -2.54 and -3.28 x 10-4 min-1 for the samples without DO at 40 and 50 °C respectively. In the samples with OD, the k values were -1.12 and -1.66 x 10-4 min-1 respectively. The treatment effect in all cases was significant (p < 0.05)
ABSTRACT The study of thermal degradation of anthocyanins is relevant for the food industry, as it impacts product quality, color stability, preservation of healthy properties, and control of production processes. In this sense, this research aimed to evaluate the effect of temperature (40 and 50 °C) and convective drying time (0 – 12 |°C) on the degradation kinetics of anthocyanins in osmodehydrated (OD) purple sweet potato (Ipomoea batata L.). To do this, the sweet potato was subjected to OD in a 50 % w/w panela solution at 55 °C for five hours in ultrasound at 40 kHz. The results showed a moisture loss of around 50 % during OD, going from 70.26 to 31.83 %. The concentration of total anthocyanins went from 245.27 to 288.34 mg/100g. During drying, a loss in anthocyanin concentration was observed, being greater in the samples without OD and at 50 °C. At 40 °C with OD, the best conservation of total anthocyanins was obtained (266.51 mg/100 g). The thermal degradation of anthocyanins followed a first-order reaction with rate constants k of -2.54 and -3.28 x 10-4 min-1 for the samples without DO at 40 and 50 °C respectively. In the samples with OD, the k values were -1.12 and -1.66 x 10-4 min-1 respectively. The treatment effect in all cases was significant (p < 0.05)
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Keywords
Degradación térmica, Antocianinas totales, Camote, Osmodeshidratación, Orden de reacción