Evaluación de propiedades antioxidantes y fisicoquímicas de una bebida mixta durante almacenamiento refrigerado
DOI:
https://doi.org/10.22267/rcia.173401.65Palabras clave:
Tomate de árbol, bebidas mixtas de frutas y leche, ácido ascórbico, compuestos fenólicos, carotenoides.Resumen
En la actualidad, los consumidores tienden a adquirir alimentos funcionales, los cuales satisfacen los requerimientos nutricionales y adicionalmente aportan beneficios a la salud. El creciente interés en el estudio de bebidas con estas características ha contribuido al desarrollo de productos elaborados a partir de la mezcla de leche y frutas. El objetivo de esta investigación fue evaluar una bebida mixta de leche UHT descremada con pulpa de tomate de árbol, analizando sus características antioxidantes y fisicoquímicas, mediante la determinación del contenido de ácido ascórbico, compuestos fenólicos, carotenoides y su estabilidad durante el almacenamiento bajo refrigeración. La capacidad antioxidante se estudió a través del método DPPH, el ácido ascórbico y los carotenoides fueron analizados mediante cromatografía líquida de alto rendimiento y se empleó el método de Folin-Ciocalteu para determinar fenoles totales en la bebida. Se encontró que la bebida mixta presentó compuestos bioactivos reconocidos por sus propiedades funcionales. Durante las primeras dos semanas de almacenamiento refrigerado se observó una disminución significativa (P<0,05) del contenido de compuestos bioactivos. Hubo una reducción en el contenido de fenoles totales de 33,150±2,020 a 21,467±1,360mg equivalentes de ácido gálico (GAE)/100mL, al igual que en la concentración de ácido ascórbico de 12,967±0,603 a 5,167±0,321mg/100mL y en el de β-caroteno de 243,00±5,66 a 146,50±2,12µg/100mL, lo cual se reflejó en la disminución de la capacidad antioxidante de la bebida en un rango de 3,450±0,041 a 1,581±0,025 de Trolox mmol/L. El pH y los sólidos solubles totales se mantuvieron constantes, mientras que la acidez aumentó significativamente durante la primera semana de almacenamiento.
Descargas
Métricas
Citas
ANDRÉS, V.; VILLANUEVA, M.; MATEOS, I.; TENORIO, M. 2014. Colour, bioactive compounds and antioxidant capacity of mixed beverages based on fruit juices with milk or soya. Journal of Food and Nutrition Research. 53(1):71 - 80.
ARAMWIT, P.; BANG, N.; SRICHANA, T. 2010. The properties and stability of anthocyanins in mulberry fruits. Food Research International. 43:1093 - 1097. doi:10.1016/j.foodres.2010.01.022.
BEECHER, G. 1998. Nutrient content of tomatoes and tomato products. Proceedings of the Society for Experimental Biology and Medicine. 218:98 - 100. doi:10.3181/00379727-218-44282a.
CAO, X.; BI, X.; HUANG, W.; WU, J.; HU, X.; LIAO, X. 2012. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innovative Food Science and Emerging Technologies. 16:181 - 190. doi:10.1016/j.ifset.2012.05.008.
CARO, A.; PIGA, A.; VACCA, V. 2004. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chemistry. 84:99 - 105. doi:10.1016/S0308-8146(03)00180-8.
CARRANCO, M.E.; CALVO-CARRILLO, M.; PÉREZ-GIL, F. 2011. Carotenoides y su función antioxidante: Revisión. Archivos Latinoamericanos de Nutrición. 61:233 - 241.
CASTAÑEDA, C.; RAMOS, LL.; IBÁÑEZ, V. 2008. Evaluación de la capacidad antioxidante de siete plantas medicinales peruanas. Revista Horizonte Médico. 8:56 - 72.
CERVATO, G.; CAZZOLA, R.; CESTARO, B. 1999. Studies on the antioxidant activity of milk caseins. International Journal of Food Science and Nutrition. 50:291 - 296.
CHANDRASEKARA, A.; SHAHIDI, F. 2012. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation. Journal of Functional Foods. 4(1):226 - 2 37.
CHOI, M.; KIM, G.; LEE, H. 2002. Effect of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage. Food Research International. 35:753 - 759. doi: 10.1016/S0963-9969(02)00071-6.
CORTÉS, C.; TORREGROSA, F.; ESTEVE, M.; FRÍGOLA A. 2006. Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high intensity pulsed electric fields. Journal of Agricultural and Food Chemistry. 54:6247 - 6254. doi: 10.1021/jf060995q.
GARDNER, P.; WHITE, T.; MCPHAIL, D.; DUTHIE, G. 2000. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry. 68:471 - 474. doi: S0308-8146(99)00225-3.
HE, Z.; YUAN, B.; ZENG, M.; TAO, G.; CHEN, J. 2015. Effect of simulated processing on the antioxidant capacity and in vitro protein digestion of fruit juice-milk beverage model systems. Food Chem. 175:457 - 464. doi:10.1016/j.foodchem.2014.12.007.
HSU, K.; TAN, F.; CHI, H. 2008. Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage. Food Science and Technology. 41:367 - 375. doi:10.1016/j.lwt.2007.03.030.
ICONTEC-INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Y CERTIFICACIÓN. 2007. Rotulado o etiquetado. Parte 2: rotulado Nutricional de alimentos envasados. NTC 512-2. ICONTEC, Bogotá. 36 p.
ICONTEC-INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Y CERTIFICACIÓN. 2012. Jugo (zumo), pulpa, néctar de frutas y sus concentrados. NTC 5468. ICONTEC. Bogotá. 11 p.
KLIMCZAK, I.; MALECKA, M.; SZLACHTA, M.; GLISZCZYŃSKA, A. 2007. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis. 20:313 - 322. doi:10.1016/j.jfca.2006.02.012.
LAORKO, A.; TONGCHITPAKDEE, S.; YOURAVONG, W. 2013. Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration. Journal of Food Engineering. 116:554 - 561. doi: 10.1016/j.jfoodeng.2012.12.033.
LINDMARK, H.; AKESSON, B. 2000. Antioxidative factors in milk. British Journal of Nutrition. 84:103 - 110.
MERTZ, C.; BRAT, P.; CARIS-VEYRAT, C.; GUNATA, Z. 2010. Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.). Food Chemistry. 119:653 - 659. doi:10.1016/j.foodchem.2009.07.009.
MINISTERIO DE SALUD COLOMBIA. 1991. Resolución 7992 (21, julio, 1991). Por la cual se reglamenta parcialmente el Título V de la Ley 09 de 1979 en lo relacionado con la elaboración, conservación y comercialización de Jugos. Concentrados, Néctares, Pulpas, Pulpas Azucaradas y Refrescos de Frutas. En: http://www.confia.com.co/normatividad/Resolucion%207992%20de%201991%20Jugos%20concentrados%20Nectares%20pulpas%20refrescos.pdf; consulta: febrero, 2016.
MORALES DE LA PEÑA, M.; SALVIA, L.; ROJAS, M.; MARTÍN, O. 2010. Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice-soymilk beverage in chilled storage. Food Science and Technology. 43:872 - 881. doi:10.1016/j.lwt.2010.01.015.
NOUR, V.; TRANDAFIR, I.; IONICA, M. 2010. HPLC Organic Acid Analysis in different citrus juices under reversed phase Conditions. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 38:44 - 48. doi: 10.15835/nbha3814569.
ODRIOZOLA, I.; SOLIVA, R.; HERNÁNDEZ, T.; MARTÍN, O. 2009. Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments. Food Chemistry. 112:258 - 266. doi:10.1016/j.foodchem.2008.05.087.
OSORIO, C.; HURTADO, N.; DAWID, C.; HOFMANN, T.; HEREDIA, F.; MORALES, A. 2012. Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits. Food Chemistry. 132:1915 - 1921. doi:10.1016/j.foodchem.2011.12.026.
PILJAC-ŽEGARAC, J.; VALEK, L.; MARTINEZ, S.; BELŠČAK, A. 2009. Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage. Food Chemistry. 113:394 - 400. doi:10.1016/j.foodchem.2008.07.048.
PSZCZOLA, D.E. 2005. Ingredients. Making fortification. Food Technology. 59:44 - 61.
RATTANATHANALERK, M.; CHIEWCHAN, N.; SRICHUMPOUNG, W. 2009. Effect of thermal Processing on the Quality Loss of Pineapple Juice. Journal of Food Engineering. 66:259 - 265. doi:10.1016/j.jfoodeng.2004.03.016.
RAWSON, A.; PATRAS, A.; TIWARI, B.; NOCI, F.; KOUTCHMA, T.; BRUNTON, N. 2011. Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International. 44:1875 - 1887. doi:10.1016/j.foodres.2011.02.053.
RODRIGUEZ, D.; BOBBIO, P.; BOBBIO, F. 1983. Carotenoid composition and vitamin A value of the Brazilian fruit Cyphomandra betacea. Food Chemistry. 12:61 - 65.
RODRÍGUEZ, M.J.; ROJAS, M.A.; ELEZ, P.; MARTÍN, O. 2014. In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages. Food Res. Int. 62:771 - 778. doi: dx.doi.org/10.1016/j.foodres.2014.04.037.
RODRÍGUEZ, M.J.; ANCOS, B.; SÁNCHEZ, C.; CANO, M.P.; ELEZ, P.; MARTÍN, O. 2015. Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages. J. Funct. Foods. 14:33 - 43. doi: dx.doi.org/10.1016/j.jff.2015.01.020.
SALVIA, L.; MORALES, M.; ROJAS, M.; MARTÍN, O. 2011. Microbial and enzymatic stability of fruit juice-milk beverages treated by high intensity pulsed electric fields or heat during refrigerated storage. Food Control. 22:1639 - 1646. doi:10.1016/j.foodcont.2011.03.022.
SÁNCHEZ, C.; PLAZA, L.; DE ANCOS, B.; CANO, M. 2006. Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity. Journal of the Science of Food and Agriculture. 86:171 - 179. doi:10.1002/jsfa.2321.
SATUÉ, M.; FRANKEL, E.; RANGAVAIJHYALA, N.; GERMAN, J. 2000. Lactoferrin in infant formulas: effect on oxidation. Journal of Agricultural and Food Chemistry. 48:4984 - 4990. doi: 10.1021/jf0002490.
SHAW, P.E. 1992. Shelf-life and aging of citrus juices, juice drinks and related soft drinks, pp. 173 - 199. En: Redd, J. B., Shaw, P. E., Hendrix, C.M., Hendrix, D.L. Quality control manual for citrus processing plants. Agscience Press. Florida, Estados Unidos.
SIONG, T.; CHIN, L. 1992. Analysis of Carotenoids in Vegetables by HPLC. ASEAN Food Journal. 7:91 - 99.
TAKEOKA, G.; DAO, L.; FLESSA, S.; GILLESPIE, D.; JEWELL, W.; HUEBNER, B. 2001. Processing effects on lycopene content and antioxidant activity of tomatoes. Journal of Agricultural and Food Chemistry. 49:3713 - 3717. doi: 10.1021/jf0102721.
TORREGROSA, F.; ESTEVE, M.; FRÍGOLA, A.; CORTÉS, C. 2006. Ascorbic acid stability during refrigerated storage of orange juice treated by high pulsed electric field and comparison with pasteurized juice. Journal of Food Engineering. 73:339 - 345. doi:10.1016/j.jfoodeng.2005.01.034.
VERVOORT, L.; VAN DER PLANCKEN, I.; GRAUWET, T.; TIMMERMANS, R.; MASTWIJK, H.; MATSER, A. 2011. Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice Part II: Impact on specific chemical and biochemical quality parameters. Innovative Food Science and Emerging Technologies. 12:466 - 477. doi:10.1016/j.ifset.2011.06.003.
YEOM, H.; STREAKER, C.; ZHANG, Q.; MIN, D. 2000. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization. Journal of Agricultural and Food Chemistry. 48:4597 - 4605.
ZEPKA, L.; MERCADANTE, A. 2009. Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice. Food Chemistry. 117:28 - 34. doi:10.1016/j.foodchem.2009.03.071.
ZERDIN, K.; ROONEY, M.; VERMUE, J. 2003. The vitamin C content of orange juice packed in an oxygen scavenger material. Food Chemistry. 82:387 - 395. doi:10.1016/S0308-8146(02)00559-9.
ZULUETA, A.; ESTEVE, M.; FRASQUET, I.; FRÍGOLA, A. 2007. 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: 1365 - 1374. doi:10.1016/j.foodchem.2006.10.052.
ZULUETA, A.; ESTEVE, M.; FRÍGOLA, A. 2010. Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage. Innovative Food Science and Emerging Technologies. 11:84 - 90. doi:10.1016/j.ifset.2009.07.007.
