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Determination of antioxidant capacity in blackberry (Rubus glaucus) jam processed by hydrotermodynamic cavitation compared with traditional technology
Determinación de capacidad antioxidante en un dulce de mora (Rubus glaucus) procesado por cavitación hidrotermodinámica en comparación con tecnología tradicional
DOI:
https://doi.org/10.15446/dyna.v87n215.84521Palabras clave:
traditional technology (evaporation), hydrothermodynamic cavitation, Blackberry jam, (en)tecnología tradicional (evaporación), cavitación hidrotermodinámica, dulce de mora (es)
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The objective of this study was to determine the antioxidant capacity of blackberry (Rubus glaucus) jam processed by hydrothermodynamic cavitation (HTD) at different temperatures (25, 45, 60, and 75 °C) compared with traditional technology (TDE). HTD is a food processing technology based on the cavitation phenomenon for the simultaneous crushing, homogenisation, and pasteurisation of whole foods. Blackberries without any treatment were used as a reference. The results indicated that the content of phenolic compounds and their antioxidant capacity were directly correlated to the type of process and temperature. However, compounds with antioxidant capacity should be further assessed in order to determine the actual effect of this technology. In addition to this, during the development of this study, savings were achieved in production processes (factory and labor expenses) due to the use of this technology, such as a 50% cost reduction
Este estudio tuvo como objetivo determinar la capacidad antioxidante de un dulce de mora (Rubus glaucus) procesado por cavitación hidrotermodinámica (HTD) a diferentes temperaturas (25, 45, 60 y 75 °C) comparada con la tecnología tradicional (TDE). HTD, es la tecnología de procesamiento de alimentos basada en el fenómeno de la cavitación para la trituración, homogenización y pasteurización simultánea de alimentos integrales. La mora sin ningún tipo de tratamiento se utilizó como referente. Los resultados muestran que la cantidad de compuestos fenólicos y su capacidad antioxidante está directamente correlacionada al tipo de proceso y temperatura. Sin embargo, se debe continuar profundizando en la identificación individual de los compuestos con capacidad antioxidante para determinar efectos adicionales por el uso de la tecnología. Adicional a esto, durante el desarrollo de este trabajo, se lograron ahorros en los procesos productivos debido al uso de esta tecnología, como es una disminución en costo del 50% en gastos de fábrica y mano de obra.
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