Dávila-Hernández Gabriela, Delgadillo-Arévalo Cynthia Selene, Sánchez-Pardo María Elena, Necoechea-Mondragon Hugo, Ortiz-Moreno Alicia
Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Unidad Profesional Adolfo López Mateos, Av. Wilfrido Massieu esq. Cda. Miguel Stampa s/n, Gustavo A. Madero, C. P. 07738 Ciudad de México, Mexico.
Instituto Politécnico Nacional, Coordinación de Operación de Redes de Investigación y Posgrado, Miguel Bernard s/n Colonia La Escalera, Gustavo A. Madero, C. P. 07320 Ciudad de México, Mexico.
J Food Sci Technol. 2021 Jun;58(6):2385-2394. doi: 10.1007/s13197-020-04751-5. Epub 2020 Sep 2.
Diverse researchers have considered by-products of food and agricultural processing industries as a source of antioxidants. Tamarind () is a leguminous tree, native from tropical Africa bearing edible fruit. The fruit is composed of 30% pulp, 40% seed, and 30% pericarp. Currently, tamarind pericarp is a waste from tamarind processing (approximately 54,400 tons of pericarp in 2012 worldwide) and is contributing to environmental contamination. This research aimed to determine the effect of maceration, microwaves, and ultrasound on the increase in the antioxidant availability in tamarind pericarp and its incorporation as a functional ingredient in cookies (5 and 10% substitution). Antioxidant content, antioxidant activity, proximate, and sensorial analysis of the cookies were conducted. The microwave method was the best pretreatment compared with sonication and maceration since it showed 1.3-fold higher amounts of phenolic compounds and 1.2-fold higher antioxidant capacity. The 10% substitution of tamarind pericarp powder in cookies, significantly increased the fiber content (four-fold) and phenolic compounds content (2.6-fold) and the product presented good acceptance in a sensorial test. Thus, tamarind pericarp powder could be considered as an antioxidant and fiber source and could be used as a functional ingredient in food products.
不同的研究人员已将食品和农业加工业的副产品视为抗氧化剂的来源。罗望子树是一种豆科树木，原产于热带非洲，其果实可食用。该果实由30%的果肉、40%的种子和30%的果皮组成。目前，罗望子果皮是罗望子加工过程中的一种废料（2012年全球约有54400吨果皮），并造成了环境污染。本研究旨在确定浸渍、微波和超声处理对提高罗望子果皮中抗氧化剂利用率的影响，以及将其作为功能性成分添加到饼干中（替代量为5%和10%）的效果。对饼干进行了抗氧化剂含量、抗氧化活性、近似成分分析和感官分析。与超声处理和浸渍相比，微波处理是最佳的预处理方法，因为它显示出酚类化合物含量高1.3倍，抗氧化能力高1.2倍。在饼干中用10%的罗望子果皮粉替代，显著提高了纤维含量（四倍）和酚类化合物含量（2.6倍），并且该产品在感官测试中获得了良好的接受度。因此，罗望子果皮粉可被视为一种抗氧化剂和纤维来源，并可作为功能性成分用于食品中。
