Título
Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin
Autor
Javier Jiménez Hernández
Erick Baruch Estrada Bahena
Yanik Ixchel Maldonado Astudillo
Oscar Talavera Mendoza
Gerónimo Arambula Villa
Ebner Azuara Nieto
Patricia Álvarez Fitz
Mónica Ramírez Alvarado
Ricardo Salazar Lopez
Nivel de Acceso
Acceso Abierto
Materias
Resumen o descripción
This study assesses the effect of the osmotic dehydration (OD) of mango slices in an emulsion (600 golids kg_1 emulsion) prepared with inulin and piquin-pepper oleoresin. In addition, mango was osmodehydrated in a sucrose solution for comparative purposes. The influence on water loss (WL) and solids gain (SG) during the OD process was analyzed. Furthermore, color change, oil gain, ascorbic acid, bcarotene, and total free phenolic content, as well as 1,1-diphenyl-2-picrylnydrazyl (DPPH) radical scavenging activity and the antiproliferative effect on breast cancer cell line MDA-MB-231 in mango slices after 120 min, were studied. Samples treated with the emulsion at 40 _C showed highest oil gain and bioactive compound retention. In addition, their ethanolic extract exhibited significant radical scavenging activity and antiproliferative effect against the cancer cell line tested, compared with that of fleshand sucrose-treated sample extracts, in a dose-dependent manner. Images of mango slices treated in emulsion revealed the presence of inulin microcapsules with oil embedded in mango microstructure. Based on these results, this technique can be used to impregnate mango slices with oils and polymers with functional attributes to produce nutritious foods, which may serve as a potential source of phenolic with anticancer activity
Editor
LWT - Food Science and Technology
Fecha de publicación
enero de 2017
Tipo de publicación
Artículo
Recurso de información
Formato
application/pdf
Idioma
Inglés
Audiencia
Público en general
Repositorio Orígen
Repositorio Institucional de Ciencia Abierta de la Universidad Autónoma de Guerrero
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