Ingeniería de alimentos

 

Uso de FTIR-HATR y análisis multivariable para el seguimiento de la degradación de compuestos bioactivos durante el secado de pimiento rojo

 

Use of FTIR-HATR coupled to multivariate analysis to monitor the degradation of bioactive compounds during drying of red pepper

 

E. Castañeda-Pérez¹, G.I. Osorio-Revilla¹*, T. Gallardo-Velázquez² y J.B. Proal-Nájera³

 

¹ Departamento de Ingeniería Bioquímica. Escuela Nacional de Ciencias Biológicas, IPN. Prolongación de Carpio y Plan de Ayala S/N. Col. Santo Tomás. CP. 11340, DF México. *Autor para la correspondencia. E-mail: gosorio@encb.ipn.mx Tel. 52-55-57-29-60-00 ext. 62305, Fax 52-55-57-29-60-00.

² Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, IPN. Prolongación de Carpio y Plan de Ayala S/N. Col. Santo Tomás. CP 11340, DF México.

³ Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, CIIDIR-Durango, Instituto Politécnico Nacional. Calle Sigma S/N, Col. 20 de Nov. II. CP 34220, Durango, Dgo. México.

 

Recibido 3 de diciembre de 2012
Aceptado 22 de abril de 2013

 

Resumen

El uso de espectroscopia infrarroja por transformada de Fourier con reflectancia total atenuada horizontal (FTIR-HATR) acoplada a análisis multivariable permitió dar seguimiento a la degradación de compuestos bioactivos durante el secado de pimiento morrón rojo en un secador de charolas. Los espectros FTIR obtenidos a diferentes tiempos y temperaturas de secado mostraron variación entre ellos, lo que dio pie a la posibilidad de evaluar los cambios experimentados por los componentes bioactivos del pimiento rojo a lo largo del proceso por un método quimiométrico. El modelo quimiométrico se construyó basado en la correlación de diferentes parámetros de calidad evaluados a diferentes tiempos de secado y los espectros FTIR correspondientes. El modelo se desarrolló utilizando el algoritmo PLS (Partial Least Square) el cual mostró la mejor correlación entre los componentes y las imágenes espectrales obteniendo valores de R² mayores de 0.99 en todas las propiedades analizadas. Se encontraron etapas críticas del proceso, donde serían necesarios cambios en las condiciones de operación para preservar la calidad del producto. Tiempos de secado mayores a aquellos necesarios para producir una humedad final en el producto de 0.1 b.s., ocasionaron una degradación excesiva en todos los parámetros analizados (carotenoides, ácido ascórbico, fenoles totales y actividad antioxidante).

Palabras clave: FTIR-HATR, quimiometría, secado, degradación, compuestos bioactivos.

 

Abstract

The use of Fourier Transform Infrared Spectroscopy (FTIR) coupled to multivariate analysis made possible to monitor the degradation of bioactive compounds during the drying process of red pepper in a tray dryer. The FTIR spectra were obtained at different drying times and temperatures and showed variation among them. This behavior provided the possibility of assessing the degradation of functional compounds present in red pepper along the drying process by a chemometric model. The chemometric model obtained, correlated the quality parameters considered at different drying times and the corresponding FTIR spectra, and was developed with the PLS algorithm, which showed the best; correlation between the bioactive compounds and the spectral images, obtaining R² values greater than 0.99 for all properties analyzed. Critical regions during the drying process were identified where change in the operating conditions could be performed to preserve the product quality. Drying times larger than those required to give final product moisture of 0.1 d.b. caused severe degradation in all analyzed parameters (carotenoids, ascorbic acid, total phenols and antioxidant activity).

Keywords: FTIR-HATR, chemometrics, drying, degradation, bioactive compounds.

 

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