Caracterización fisicoquímica, tecno-funcional y antioxidante de la piel plateada del café
DOI:
https://doi.org/10.18633/biotecnia.v25i1.1755Palabras clave:
residuos de café, compuestos químicos, propiedades fisicoquímicas, propiedades tecno-funcionales, antioxidanteResumen
Los residuos de café se han considerado una fuente valiosa de componentes nutricionales y funcionales, por ello se consideran un ingrediente potencial para la industria alimentaria. El objetivo del estudio fue evaluar las propiedades fisicoquímicas, tecno-funcionales y antioxidantes de hojuelas y harina de cascarilla de café. Las hojuelas y la harina de piel plateada de café mostraron un pH cercano a la neutralidad, y el color fue café romano y café profundo, respectivamente, lo que indica que el proceso de molienda cambia este parámetro. Los resultados indicaron que las hojuelas de cascarilla de café mostraron la mayor capacidad de retención de agua y aceite, mientras que ambos residuos presentaron ligera capacidad de hinchamiento, formación de espuma y estabilidad de espuma, sin efecto del proceso de molienda. Sin embargo, ambos residuos no presentaron capacidad de emulsión y gelificación, así como estabilidad de la emulsión. La presencia de fenoles, flavonoides, ácido cafeoilquínico y alcaloides (harina > hojuelas) fue detectada en ambos residuos, los cuales ejercieron actividad DPPH• y ABTS•+ (harina = hojuelas), poder reductor e inhibición de oxidación de lípidos (harina > hojuelas). En conclusión, la cascarilla de café puede proponerse como ingrediente funcional para la industria alimentaria.
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