Efecto de la osmodeshidratación sobre el contenido de antocianinas y capacidad de rehidratación de arándanos (Vaccinium corymbosum L.) liofilizados
DOI:
https://doi.org/10.17268/10.17268/agroind.science.2015.02.09Resumen
El objetivo de esta investigación fue evaluar el efecto de la osmodeshidratación como pretratamiento a la liofilización sobre el contenido de antocianinas en el arándano (Vaccinium corymbosum L.) y su capacidad de rehidratación. Se utilizó el diseño compuesto central rotacional (DCCR) con concentraciones de sacarosa de 40 a 60 °Brix y temperaturas de 30 a 50°C de la solución osmótica, totalizando 11 ensayos, los que tuvieron una duración de 4 horas. Los arándanos osmodeshidratados se congelaron con nitrógeno líquido (-196 °C) a presión atmosférica y se liofilizaron a condiciones de 0,22 mbar y -50 °C durante 24 horas; cuantificándose el contenido de antocianinas (mg cianidina-3-glucosido/L) y la capacidad de rehidratación (CR) en el arándano liofilizado. Los arándanos sometidos a una solución osmótica de 50 °Brix y 50 °C presentaron el mayor contenido de antocianinas 126,64 (mg cianidina-3-glucosido/L) en tanto con solución osmótica de 57 °Brix y 47 °C, se obtuvo el mayor porcentaje de rehidratación 69,15%, que es superior al 25,27% encontrado para el arándano fresco liofilizado. Los resultados sugieren que la aplicación de la deshidratación osmótica como pretratamiento a la liofilización es una tecnología que no favorece la retención de las antocianinas del arándano (Vaccinium corymbosum L.), debido a que ocasiona un alto porcentaje de pérdida de estos compuestos por lixiviación, sin embargo, representa una opción para obtener productos con una mayor capacidad de rehidratación luego de ser liofilizados.
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