Citas bibligráficas
Huaraca, P., (2023). Mitigación de la formación de acrilamida e hidroximetilfurfural en hojuelas de papas mediante adición de antioxidantes de tara (Caesalpinia spinosa) [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5779
Huaraca, P., Mitigación de la formación de acrilamida e hidroximetilfurfural en hojuelas de papas mediante adición de antioxidantes de tara (Caesalpinia spinosa) []. PE: Universidad Nacional Agraria La Molina; 2023. https://hdl.handle.net/20.500.12996/5779
@mastersthesis{renati/1115349,
title = "Mitigación de la formación de acrilamida e hidroximetilfurfural en hojuelas de papas mediante adición de antioxidantes de tara (Caesalpinia spinosa)",
author = "Huaraca Espinoza, Paola Marilyn",
publisher = "Universidad Nacional Agraria La Molina",
year = "2023"
}
Acrylamide and hydroxymethylfurfural are neo-contaminants formed during the thermal processing of foods through the Maillard reaction. According to the IARC (1994) and the European Union (2017) they are possible carcinogens and are present in various foods subjected to heat treatment such as coffee, bread, potato chips, among others. The objetive was to evaluate the impact of phenolic compounds present in crude tara (ECT) and hydrolyzed (EHT) extracts partially purified by adsorption chromatography (CA) or liquid-liquid partition (PL), on the mitigation of acrylamide (AA) and hydroxymethylfurfural (HMF), was evaluated in a model system (asparagine-glucose) and in a real system (potato chips). In the model system, the phenolic compounds of ECTCA and EHTCA, evaluated at concentrations of 5 and 7.5 mg AGE/mL, had a greater impact on the mitigation of acrylamide (between 81 and 96 percent), while effects on the mitigation of the HMF, were not evidenced. In the real system, the ECTPL and EHTPL applied under atmospheric pressure immersion achieved the highest acrylamide mitigation with 29 and 58 percent at 5 min immersion, respectively. In the impregnation under vacuum pressure, the ECTPL mitigated the acrylamide between 60.0 and 66.0 percent in times of 2 to 10 min of impregnation, respectively. When evaluating the EHTPL, the acrylamide mitigation for the impregnation times between 2 and 10 min was between 65 and 73 percent. The mitigation of HMF of all the treatments evaluated was between 29 and 68 percent. The color of the fried potato flakes, using all the tara extracts and the different forms of application, indicate that the potatoes have a golden yellow coloration, when compared with the control potato flakes (without the addition of phenolic antioxidants) they were found slight changes with a tendency to opacity; these changes being marked for the impregnation treatment of potatoes with EHTPL. These results show that the hydrolyzed tara extract constitutes an important source of phenolic compounds with potential application in the food industry for the mitigation of acrylamide and HMF, in potato chips.
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