Your browser doesn't support javascript.
loading
Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa.
Ramos-Escudero, Fernando; Casimiro-Gonzales, Sandra; Cádiz-Gurrea, María de la Luz; Cancino Chávez, Keidy; Basilio-Atencio, Jaime; Ordoñez, Elizabeth S; Muñoz, Ana María; Segura-Carretero, Antonio.
Afiliação
  • Ramos-Escudero F; Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024, Lima, Peru. dramos@usil.edu.pe.
  • Casimiro-Gonzales S; Carrera de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 550, 15024, Lima, Peru. dramos@usil.edu.pe.
  • Cádiz-Gurrea ML; Instituto de Ciencias de los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacámac, 15823, Lima, Peru.
  • Cancino Chávez K; Department of Analytical Chemistry, Faculty of Science, University of Granada, Fuentenueva s/n, 18071, Granada, Spain.
  • Basilio-Atencio J; Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024, Lima, Peru.
  • Ordoñez ES; Facultad de Ingeniería en Industrias Alimentarias, Universidad Nacional Agraria de la Selva, Carretera Central km. 1,2, Tingo María, Peru.
  • Muñoz AM; Facultad de Ingeniería en Industrias Alimentarias, Universidad Nacional Agraria de la Selva, Carretera Central km. 1,2, Tingo María, Peru.
  • Segura-Carretero A; Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024, Lima, Peru.
Sci Rep ; 13(1): 13900, 2023 08 25.
Article em En | MEDLINE | ID: mdl-37626081
The objective of this study was to optimize different vacuum drying conditions for cocoa pod husk and cocoa bean shell in order to enhance these by-products for commercial applications. To carry out the optimization, the response surface methodology was applied using a Box-Behnken experimental design with 15 experiments for which different conditions of temperature (X1), drying time (X2) and vacuum pressure (X3) were established. The response variables were the content of total polyphenols, the content of flavanols and the radical scavenging activity evaluated in the extracts of the different experiments. Temperature (50-70 °C), drying time (3-12 h) and vacuum pressure (50-150 mbar) were considered as independent variables. The main factors affecting the response variables were temperature, followed by vacuum pressure. For the content of polyphenols, the optimal response values predicted for the cocoa pod husk was 11.17 mg GAE/g with a confidence limit (95%) of 9.05 to 13.28 mg GAE/g (optimal conditions: 65 °C, 8 h and 75 mbar), while for the cocoa bean shell cocoa was 29.61 mg GAE/g with a confidence limit (95%) of 26.95 to 32.26 mg GAE/g (optimal conditions: 50 °C, 5 h and 100 mbar). Therefore, results of this study suggest a high content of phenolic compounds obtained from these by-products that show relevance as functional ingredients for application in the food, nutraceutical, and cosmeceutical industries.
Assuntos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cacau / Chocolate Tipo de estudo: Prognostic_studies Idioma: En Revista: Sci Rep Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Peru País de publicação: Reino Unido

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cacau / Chocolate Tipo de estudo: Prognostic_studies Idioma: En Revista: Sci Rep Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Peru País de publicação: Reino Unido