Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages

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Issue date
2017
Author
Osorio, María N.
Moyano, Diego F.
Murillo, Walter
Murillo, Elizabeth
Ibarz Ribas, Alberto
Solanilla, José F.
Suggested citation
Osorio, María N.; Moyano, Diego F.; Murillo, Walter; Murillo, Elizabeth; Ibarz Ribas, Alberto; Solanilla, José F.; . (2017) . Functional and rheological properties of Piñuela (Bromelia karatas) in two ripening stages. International Journal of Food Engineering, 2017, vol. 13, núm. 1. https://doi.org/10.1515/ijfe-2016-0154.
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Abstract
The physicochemical characteristics and the activity of the polyphenol oxidase from piñuela fruit juices were determined at two ripening stages. The antioxidant capacity was evaluated by the superoxide anion yield. The ripening stage showed greater ability to inhibit (O.−2, 35.3 %). The inhibition of
superoxide dismutase was higher for both ripe (88.29 %) and unripe (95.94 %) states. The rheological behaviour of the juice was satisfactorily described using Herschel-Bulkley model (R2 > 0.99). The concentration effect on the rheological parameters was described by the potential law model, and the temperature effect on the viscosity was described based on the Arrhenius equation, finding activation energy values from 11.94 and 17.80 kJ/mol. These results make Bromelia karatas L. a promissory fruit due to their content of secondary metabolites and its antioxidant activity, which could be associated to the presence of phenolic compounds, specifically flavonoids. Variations in these metabolites could also account for structural changes, physicochemical properties, the integrity protection of the fruit against adverse and an alternative to food products.
URI
http://hdl.handle.net/10459.1/59189
DOI
https://doi.org/10.1515/ijfe-2016-0154
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International Journal of Food Engineering, 2017, vol. 13, núm. 1
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