Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin
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...
| Autores: | , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2017 |
| País: | México |
| Institución: | Universidad Autónoma de Guerrero |
| Repositorio: | Repositorio Institucional de Ciencia Abierta de la Universidad Autónoma de Guerrero |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.uagro.mx:uagro/787 |
| Acceso en línea: | http://ri.uagro.mx/handle/uagro/787 http://dx.doi.org/10.1016/j.lwt.2016.11.016 |
| Access Level: | acceso abierto |
| Palabra clave: | Tesauro Biblioteca Nacional de Agricultura de los Estados Unidos y el Instituto Interamericano de Cooperación para la Agricultura /Osmotic dehydratio Tesauro Biblioteca Nacional de Agricultura de los Estados Unidos y el Instituto Interamericano de Cooperación para la Agricultura /Emulsion Tesauro Biblioteca Nacional de Agricultura de los Estados Unidos y el Instituto Interamericano de Cooperación para la Agricultura /Mango Tesauro Biblioteca Nacional de Agricultura de los Estados Unidos y el Instituto Interamericano de Cooperación para la Agricultura /Functional foods CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA::CIENCIAS AGRARIAS |
| Sumario: | 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 |
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