Ruiz-Gutiérrez Martha G, Amaya-Guerra Carlos A, Quintero-Ramos Armando, Pérez-Carrillo Esther, Ruiz-Anchondo Teresita de J, Báez-González Juan G, Meléndez-Pizarro Carmen O
Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario 2, Chihuahua 31125, Mexico.
Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ciudad Universitaria, San Nicolás de los Garza 66450, Mexico.
Molecules. 2015 May 18;20(5):8875-92. doi: 10.3390/molecules20058875.
Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to the presence of betalains. However, the betalains are highly thermolabile, and their application in thermal process, as extrusion cooking, should be evaluated. The aim of this study was to evaluate the effect of extrusion conditions on the chemical components of red cactus pear encapsulated powder. Cornstarch and encapsulated powder (2.5% w/w) were mixed and processed by extrusion at different barrel temperatures (80, 100, 120, 140 °C) and screw speeds (225, 275, 325 rpm) using a twin-screw extruder. Mean residence time (trm), color (L*, a*, b*), antioxidant activity, total polyphenol, betacyanin, and betaxanthin contents were determined on extrudates, and pigment degradation reaction rate constants (k) and activation energies (Ea) were calculated. Increases in barrel temperature and screw speed decreased the trm, and this was associated with better retentions of antioxidant activity, total polyphenol, betalain contents. The betacyanins k values ranged the -0.0188 to -0.0206/s and for betaxanthins ranged of -0.0122 to -0.0167/s, while Ea values were 1.5888 to 6.1815 kJ/mol, respectively. The bioactive compounds retention suggests that encapsulated powder can be used as pigments and to provide antioxidant properties to extruded products.
由于含有甜菜色素，红仙人掌梨具有显著的抗氧化活性，并且有作为食品着色剂的潜力。然而，甜菜色素对热高度不稳定，因此应评估其在挤压烹饪等热加工过程中的应用。本研究的目的是评估挤压条件对红仙人掌梨包封粉末化学成分的影响。将玉米淀粉和包封粉末（2.5% w/w）混合，使用双螺杆挤出机在不同的料筒温度（80、100、120、140℃）和螺杆转速（225、275、325转/分钟）下进行挤压加工。测定挤出物的平均停留时间（trm）、颜色（L*、a*、b*）、抗氧化活性、总多酚、甜菜红素和甜菜黄素含量，并计算色素降解反应速率常数（k）和活化能（Ea）。料筒温度和螺杆转速的升高降低了trm，这与更好地保留抗氧化活性、总多酚、甜菜色素含量有关。甜菜红素的k值范围为-0.0188至-0.0206/s，甜菜黄素的k值范围为-0.0122至-0.0167/s，而Ea值分别为1.5888至6.1815 kJ/mol。生物活性化合物的保留表明，包封粉末可作为色素使用，并为挤压产品提供抗氧化性能。
