Efecto de la temperatura de horneado en carotenoides y provitamina A en pan elaborado con extracto de epicarpio de mandarina (Citrus reticulata)
Resumen
Los consumidores están interesados en productos con propiedades funcionales que contribuyan a su bienestar y salud. Una fuente alternativa de ingredientes funcionales serían los subproductos de la industria de los cítricos, que pueden ser utilizados como aditivos naturales en productos horneados. Por lo tanto, el objetivo de este estudio fue evaluar el efecto de la temperatura sobre la concentración de carotenoides y provitamina A al hornear pan en un rango de temperatura de 160-200 ºC. Se estudió la cinética de degradación térmica y los parámetros termodinámicos de los carotenoides β-caroteno, α-caroteno, β-criptoxantina, licopeno y provitamina A en muestras de masa de pan elaboradas con extracto lipídico de epicarpio de mandarina horneadas a tres temperaturas (160, 180 y 200 ºC). Los resultados mostraron que los pigmentos carotenoides y la provitamina A se reducen significativamente (p < 0,05) a medida que aumenta el tiempo y la temperatura de horneado, y la degradación de los compuestos bioactivos se establece en una cinética de primer orden R2 > 0,83. Los valores de resistencia térmica (z) y energía de activación (Ea) durante el proceso de horneado del pan mostraron que los β-caroteno son un fitoquímico térmico inestable, seguidos por la provitamina A, α-caroteno, licopeno y β-criptoxantina. En esta investigación se puede concluir que los resultados serían importantes para el diseño y optimización de la cocción del pan, ya que permitirá maximizar los niveles de estos micronutrientes.
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Universidad Nacional de Colombia
Números de la subvención 42088
