TY - JOUR
T1 - Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food
AU - Dávila-Hernández, Gabriela
AU - Delgadillo-Arévalo, Cynthia Selene
AU - Sánchez-Pardo, María Elena
AU - Necoechea-Mondragon, Hugo
AU - Ortiz-Moreno, Alicia
N1 - Publisher Copyright:
© 2020, Association of Food Scientists & Technologists (India).
PY - 2021/6
Y1 - 2021/6
N2 - 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 antioxidant and fiber source and could be used as a functional ingredient in food products.
AB - 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 antioxidant and fiber source and could be used as a functional ingredient in food products.
KW - Antioxidant capacity
KW - By-product
KW - Cookie
KW - Microwave
KW - Phenolic compounds
KW - Tamarind pericarp
UR - http://www.scopus.com/inward/record.url?scp=85090184663&partnerID=8YFLogxK
U2 - 10.1007/s13197-020-04751-5
DO - 10.1007/s13197-020-04751-5
M3 - Artículo
C2 - 33967335
AN - SCOPUS:85090184663
SN - 0022-1155
VL - 58
SP - 2385
EP - 2394
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 6
ER -