Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food
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ORIGINAL ARTICLE
Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food Gabriela Da´vila-Herna´ndez1 • Cynthia Selene Delgadillo-Are´valo1 • Marı´a Elena Sa´nchez-Pardo1 • Hugo Necoechea-Mondragon2 • Alicia Ortiz-Moreno1
Revised: 1 August 2019 / Accepted: 9 September 2019 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Diverse researchers have considered by-products of food and agricultural processing industries as a source of antioxidants. Tamarind (Tamarindus indica) 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
& Alicia Ortiz-Moreno [email protected] 1
Instituto Polite´cnico Nacional, Escuela Nacional de Ciencias Biolo´gicas, Unidad Profesional Adolfo Lo´pez Mateos, Av. Wilfrido Massieu esq. Cda. Miguel Stampa s/n, Gustavo A. Madero, C. P. 07738 Ciudad de Me´xico, Mexico
2
Instituto Polite´cnico Nacional, Coordinacio´n de Operacio´n de Redes de Investigacio´n y Posgrado, Miguel Bernard s/n Colonia La Escalera, Gustavo A. Madero, C. P. 07320 Ciudad de Me´xico, Mexico
antioxidant and fiber source and could be used as a functional ingredient in food products. Keywords Tamarind pericarp By-product Microwave Phenolic compounds Antioxidant capacity Cookie
Introduction There has been increasing interest over the use of natural antioxidants primarily due to free radical scavenging ability of a variety of phytochemicals, mainly phenolic compounds. These compounds have attracted the attention of food biotechnologists and medical scientists due to their potent in vitro and in vivo antioxidant activities and their ability to scavenge free radicals. The latter is highly reactive, and unstable molecules are produced as a result of normal metabolism in higher organisms (Salara et al. 2016). Currently, industries are interested in developing value-added products developed from the by-products (seeds, peels, pericarp, stems, and leaves) of food and agricultural proc
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