Pinchao-Yandun L Miguel, Velasco-Arango Viviana Andrea, Torres-León Cristian, Ordoñez-Santos Luis Eduardo
Facultad de Ingeniería y Administración, Departamento de Ingeniería, Universidad Nacional de Colombia-Sede Palmira, Valle del Cauca, Palmira, 763533, Colombia.
Tecnología de Procesamiento de Alimentos, Universidad del Valle- Seccional Palmira, Valle del Cauca 763531, Palmira, Colombia.
Plant Foods Hum Nutr. 2025 Jun 9;80(3):132. doi: 10.1007/s11130-025-01377-w.
Cubio (Tropaeolum tuberosum) is an undervalued Andean tuber with phytochemicals and antioxidant capacities. This biological material requires conservation technologies such as blanching for its use. However, this technology possibly affects the bioactive potential and color of the tuber. The objective of this work was to evaluate the effect of pretreatments of blanching with microwaves, ultrasound, and hot water on the bioactive compounds and surface color in cubio. Cubio slices were blanched with microwave (900 W, 25 s), ultrasound (42 kHz at 60 °C, 15 min), with water (90 °C, 3 min), and untreated samples as control. The dehydration process was then carried out in a natural convection oven at 50 °C until a moisture content of 4.7%. The results indicate that microwave pretreatment significantly increased (p < 0.05) the concentration of bioactive compounds compared to water, ultrasound, and untreated samples. Specifically, an increase of 11.59% in phenols, 24.76% in anthocyanins, and 87.42% in carotenoids was observed. However, during the dehydration process, the pretreatments had a negative effect on the variables analyzed (phenols, flavonoids, and anthocyanins). Nevertheless, the samples treated only with microwaves showed the lowest losses of anthocyanins compared to the fresh untreated samples. The color change in cubio slices was mainly caused by dehydration, but microwave processing (ΔE = 7.46) presented fewer changes in all color parameters to fresh cubio. These results demonstrate that microwave blanching treatment has great potential for the agroindustrial evaluation of this promising material as a source of natural antioxidants with application in the food industry.
块茎旱金莲（Tropaeolum tuberosum）是一种未得到充分重视的安第斯块茎，含有植物化学物质并具备抗氧化能力。这种生物材料在使用前需要诸如热烫之类的保存技术。然而，这项技术可能会影响块茎的生物活性潜力和颜色。本研究的目的是评估微波、超声和热水热烫预处理对块茎旱金莲生物活性化合物和表面颜色的影响。将块茎旱金莲切片分别用微波（900瓦，25秒）、超声（60℃下42千赫兹，15分钟）、水（90℃，3分钟）进行热烫处理，并设置未处理的样品作为对照。然后在50℃的自然对流烘箱中进行脱水处理，直至水分含量达到4.7%。结果表明，与水、超声和未处理的样品相比，微波预处理显著提高了（p＜0.05）生物活性化合物的浓度。具体而言，酚类物质增加了11.59%，花青素增加了24.76%，类胡萝卜素增加了87.42%。然而，在脱水过程中，预处理对所分析的变量（酚类、黄酮类和花青素）产生了负面影响。尽管如此，与新鲜未处理的样品相比，仅用微波处理的样品花青素损失最低。块茎旱金莲切片的颜色变化主要是由脱水引起的，但微波处理（ΔE = 7.46）在所有颜色参数方面与新鲜块茎旱金莲相比变化较小。这些结果表明，微波热烫处理对于将这种有前景的材料作为天然抗氧化剂来源应用于食品工业的农业产业评估具有巨大潜力。
