Agro-Industrial Potential of the Mandarina Epicarp a Natural Coloring Allternative in Bread
Abstract
This study evaluated the agro-industrial potential of flour made of the epicarp of Oneco mandarin (Citrus reticulata) as a possible natural bread coloring. We analyzed the physiochemical properties of said fruit, such as pH, aw, color parameters (luminosity, L*; chromaticity, C*; and pitch angle, h°), acidity percentage, dry matter percentage, quantification of carotenoids by spectrophotometry, phenolic compounds, antioxidant capacity in flour, and color parameters (L*, C*, and h°) in bread. We found that, after convective drying, the fruit retained significantly higher concentrations of bioactive compounds, such as phenols. We also observed an increase in antioxidant capacity and carotenoid content, in addition to significant changes in the color parameters (L* and C*). When the mandarin epicarp flour substituted conventional flour in the bread formula, we noted a significant increase in the concentration of the carotenoid content; the peak of this substitution was 4%. Regarding color, parameters L* and C* exhibited significant differences; L* was higher in the 2% substitution, while C* was higher in the 4% substitution, and h° did not present significant differences in any of the formulas. Finally, we conclude that mandarin epicarp flour can be an important alternative additive for natural coloring in bread making.
References
Z. Zou, W. Xi, Y. Hu, C. Nie y Z. Zhou, “Antioxidant activity of Citrus fruits”, Food Chem., vol. 196, pp. 885-896, Abr. 2016. https://doi.org/10.1016/j.foodchem.2015.09.072
M. F. Martínez, “Caracterización molecular de genotipos de mandarinas citrus spp. mediante marcadores ram´s (microsatélites amplificados al azar) y microsatélites” (tesis de Marestría) Universidad Nacional de Colombia, Palmira, 2013. Disponible en: http://www.bdigital.unal.edu.co/12773/1/7609502.2013.pdf
Taxonomy Browser, “Trópicos”, 2018. Disponible en: http://legacy.tropicos.org/TaxonomyBrowser.aspx?nameid=28100572&projectid=0&conceptid=1
H. R. de Moraes Barro, T. A. Pinto de Castro Ferreira y M. I. Genovese, “Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil”, Food Chem., vol. 134, no. 4, pp. 1892-1898, 2012. https://doi.org/10.1016/j.foodchem.2012.03.090
J. Contreras-Calderón, L. Calderón-Jaimes, E. Guerra-Hernández y B. García-Villanova, “Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia”, Food Res. Int., vol. 44, no.7, pp. 2047-2053, ago. 2011. https://doi.org/10.1016/j.foodres.2010.11.003
N. M’hiri, I. Ioannou, M. Ghoul y N. Mihoubi Boudhrioua, “Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review”, Food Rev. Int., vol. 33, no.6, pp. 587-619, Jun. 2017. https://doi.org/10.1080/87559129.2016.1196489
M. Sanz-Puig, P. Moreno, M. C. Pina-Pérez, D. Rodrigo y A. Martínez, “Combined effect of High Hydrostatic Pressure (HHP) and antimicrobial from agro-industrial by-products against S. Typhimurium”, LWT, vol. 77, pp. 126-133, abr. 2017. https://doi.org/10.1016/j.lwt.2016.11.031
S. Rafiq, R. Kaul, S. A. Sofi, N. Bashir, F. Nazir y G. Ahmad Nayik, “Citrus peel as a source of functional ingredient: A review”, J. Saudi Soc. Agric. Sci., vol. 17, no.4, pp. 351-358, oct. 2018. https://doi.org/10.1016/j.jssas.2016.07.006
L. M. R. da Silva et al., “Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil”, Food Chem., vol. 143, pp. 398-404, ene. 2014. https://doi.org/10.1016/j.foodchem.2013.08.001
K. M. Yoo y B. K. Moon, “Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties”, Food Chem., vol. 196, pp. 544-549, abr. 2016. https://doi.org/10.1016/j.foodchem.2015.09.079
B. B. Mathew, D. Shajie, N. Wadhwa, N. B. Krishna Murthy, T. P. Krishna Murthy y M. Rashmi, “Comparative antioxidant efficacy of Citrus limonum pulp and peel. An in vitro study”, Drug Invent. Today, vol. 5, no.4, pp. 296-301, dic. 2013. https://doi.org/10.1016/j.dit.2013.07.003
V. Goulas y G. A. Manganaris, “Exploring the phytochemical content and the antioxidant potential of Citrus fruits grown in Cyprus”, Food Chem., vol. 131, no.1, pp. 39-47, Mar. 2012. https://doi.org/10.1016/j.foodchem.2011.08.007
L. E. Ordóñez-Santos, J. Martínez-Girón y A. M. Figueroa-Molano, “Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes”, Food Science and Technology, vol. 37 , no.3, pp. 418-424, Jul. 2017. https://doi.org/10.19084/rca16008
G. D. Singh, C. S. Riar, C. Saini, A. S. Bawa, D. S. Sogi y D. C. Saxena, “Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation”, LWT-Food Sci. Technol., vol. 44, no.3, pp. 665-672, abr. 2011. https://doi.org/10.1016/j.lwt.2010.09.015
L. C. R. dos Reis, E. M. P. Facco, M. Salvador, S. H. Flôres y A. de O. Rios, “Characterization of Orange Passion Fruit Peel Flour and Its Use as an Ingredient in Bakery Products”, J. Culin. Sci. Technol., pp. 1-17. dic. 2018. https://doi.org/10.1080/15428052.2018.1564103
H. S. Ali, A. Farouk Mansour, M. M. Kamil y A. M. S. Hussein, “Formulation of Nutraceutical Biscuits Based on Dried Spent Coffee Grounds”, Int. J. Pharmacol., vol. 14, no. 4, pp. 584-594, Abr. 2018. https://doi.org/10.3923/ijp.2018.584.594
D. Potosi Calvache, P. Vanegas Mahecha y H. A. Martínez, Correa, “Convective drying of squash (Cucurbita moschata): Influence of temperature and air velocity on effective moisture diffusivity, carotenoid content and total phenols”, Dyna, vol. 84, no.202, pp. 112-119, jul. 2017. https://doi.org/10.15446/dyna.v84n202.63904
L. E. Ordóñez-Santos, J. Martínez-Girón y A. M. Figueroa-Molano, “Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread”, Rev. Ciências Agrárias, vol. 39, no.3, pp. 456-462, ene. 2016. https://dx.doi.org/10.19084/RCA16008
AOAC, Official Methods Of Analysis of AOAC International, 17th Edn. Gaithersburg (Maryland): Agricultural Chemicals, contaminants, drugs AOAC, 1997. Disponible en: https://repositorioinstitucional.ceu.es/handle/10637/3158
Icontec. Instituto Colombiano de Normas Técnicas y Certificación. Norma Técnica Colombiana. NTC 4592, “Productos de frutas y verduras.determinación del pH”, p. 4, 1999. Disponible en: https://kupdf.net/download/ntc-4592-ph_59de20d808bbc55168e657de_pdf
AOC International,“Official Methods of Analysis method 936.07 Ash of Flour”, vol. 5. Gaithersburg, 1999. Disponible en: https://es.scribd.com/doc/315519697/AOAC-Official-Method-936-07-Ash-of-Flour
L. E. Ordóñez-Santos, J. Martínez-Girón y M. E. Arias-Jaramillo, “Effect of ultrasound treatment on visual color, vitamin C, total phenols y carotenoids content in Cape gooseberry juice”, Food Chem., vol. 233, pp. 96-100, oct. 2017. https://doi.org/10.1016/j.foodchem.2017.04.114
J. Martínez-Girón, X. Rodríguez-Rodríguez, L. X. Pinzón-Zárate y L. Ordóñez-Santos, “Caracterización fisicoquímica de harina de residuos del fruto de chontaduro (Bactris gasipaes Kunth, Arecaceae) obtenida por secado convectivo”, Corpoica Cienc Tecnol Agropecu., vol. 18, no.3, pp. 599-613, ago. 2017. https://doi.org/10.21930/rcta.vol18_num3_art:747
H. G. Cuastumal Canacuan, B. L. Valencia Murillo y L. E. Ordoñez Santos, “Efectos de los tratamientos térmicos en la concentración de vitamina C y color superficial en tres frutas tropicales”, Rev. Lasallista Investig., vol. 13, no.1, pp. 85-93, jun. 2016. https://doi.org/10.22507/rli.v13n1a7
C. Vasco, J. Ruales y A. Kamal-Eldin, “Total phenolic compounds and antioxidant capacities of major fruits from Ecuador”, Food Chem., vol. 111, no. 4, pp. 816-823, dic. 2008. https://doi.org/10.1016/j.foodchem.2008.04.054
D. Ramful, E. Tarnus, O. I. Aruoma, E. Bourdon y T. Bahorun, “Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps”, Food Res. Int., vol. 44, no. 7, pp. 2088-2099, Aug, 2011. https://doi.org/10.1016/j.foodres.2011.03.056
Y. Tekgül y T. Baysal, “Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques”, J. Food Process Eng., vol. 41, no. 8, pp. 1-9, oct. 2018. https://doi.org/10.1111/jfpe.12902
E. Roselló-Soto et al., “Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions”, Trends Food Sci. Technol., vol. 42, no. 2, pp. 134-149, abr. 2015. https://doi.org/10.1016/j.tifs.2015.01.002
N. F. A. Rahman, R. Shamsudin, A. Ismail, N. N. A. Karim Shah y J. Varith, “Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels”, Innov. Food Sci. Emerg. Technol., vol. 50, pp. 217-225, dic. 2018. https://doi.org/10.1016/j.ifset.2018.01.009
X. A. Ruiz-Armenta et al., “Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process”, CyTA-J. Food, vol. 16, no.1, pp. 172-180, sep. 2017. https://doi.org/10.1080/19476337.2017.1368717
M. T. Pacheco, F. J. Moreno y M. Villamiel, “Chemical and physicochemical characterization of orange by‐products derived from industry”, Sci. Food Agric., vol. 99, no. 2, pp. 868-876, Jan. 2019. https://doi.org/10.1002/jsfa.9257
A. Cilla, L. Bosch, R. Barberá y A. Alegría, “Effect of processing on the bioaccessibility of bioactive compounds. A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols”, J. Food Compos. Anal., vol. 68, pp. 3-15, may. 2018. https://doi.org/10.1016/j.jfca.2017.01.009
L. Cárcamo-Medina, M. Elezar-Turcios y L. Ordóñez-Santos, “Cambios en los compuestos bioactivos del jugo de uchuva (Physalis peruviana L) pasteurizado”, TecnoLógicas, vol. 22, no.45, pp. 145-153, may. 2019. https://doi.org/10.22430/22565337.1279
S. Hayward, T. Cilliers y P. Swart, “Lipoxygenases: From Isolation to Application”, Compr. Rev. Food Sci. Food Saf., vol. 16, n.°1, pp. 199-211, ene. 2017. https://doi.org/10.1111/1541-4337.12239
A. Conesa et al., “Changes in the content of chlorophylls and carotenoids in the rind of Fino 49 lemons during maturation and their relationship with parameters from the Cielab color space”, Sci. Hortic. (Amsterdam), vol. 243, no. 3, pp. 252-260, Jan. 2019. https://doi.org/10.1016/j.scienta.2018.08.030
S. N. Casarotti, T. F. Borgonovi, C. L. F. M. Batista y A. L. B. Penna, “Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products”, LWT, vol. 98, pp. 69-76, Dec. 2018. https://doi.org/10.1016/j.lwt.2018.08.010
A. Agócs, V. Nagy, Z. Szabó, L. Márk, R. Ohmacht y J. Deli, “Comparative study on the carotenoid composition of the peel and the pulp of different citrus species”, Innov. Food Sci. Emerg. Technol., vol. 8, pp. 390-394, Sep. 2007. https://doi.org/10.1016/j.ifset.2007.03.012
E. Vieira da Silva Júnior, L. Lins de Melo, R. A. Batista de Medeiros, Z. M. Pimenta Barros y P. M. Azoubel, “Influence of ultrasound and vacuum assisted drying on papaya quality parameters”, LWT, vol. 97, pp. 317-322, Nov. 2018. https://doi.org/10.1016/j.lwt.2018.07.017
C. M. Ajila, M. Aalami, K. Leelavathi, y U. J. S. Rao, “Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations,” Innov. Food Sci. Emerg. Technol., vol. 11, no. 1, pp. 219–224, Jan. 2010. https://doi.org/10.1016/j.ifset.2009.10.004
C. M. Ajila, K. Leelavathi y U. J. S. Prasada- Rao, “Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder”, J. Cereal Sci., vol. 48, no. 2, pp. 319-326, Sep. 2008. https://doi.org/10.1016/j.jcs.2007.10.001
M. H. Azizi, J. S. Andrade, J. S. Lemos, S. J. Souza, R. S. De Souza y Z. Hadian, “Quality of wheat bread incorporated with different levels of peach palm flour (Bactris gasipaes Kunth)”, Trop. Agric. Food Sci., vol. 40, no. 1 1 pp. 13-22, 2012. Disponible en: https://pdfs.semanticscholar.org/ac2c/655cd5e3267dd5948d8ebb96e03120775b73.pdf?_ga=2.15116278.1306929556.1582052545-157729077.1571259895
A. Hidalgo, A. Brandolini y C. Pompei, “Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours”, Food Chem., vol. 121, no. 3, pp. 746-751, Aug. 2010. https://doi.org/10.1016/j.jcs.2010.06.002
Downloads
