Ingeniería de alimentos

 

Effect of convective drying on total anthocyanin content, antioxidant activity and cell morphometric parameters of strawberry parenchymal tissue (Fragaria x ananassa Dutch)

 

Efecto del secado convectivo en el contenido total de antocianinas, actividad antioxidante y cambios morfométricos de células de parénquima de fresa (Fragaria x ananassa Dutch)

 

D.Y. Morales-Delgado¹, D.I. Téllez-Medina¹, N. L. Rivero-Ramírez², S. Arellano-Cárdenas³, S. López-Cortez³, H. Hernández-Sánchez¹, G. Gutiérrez-López¹ and M. Cornejo-Mazón³*

 

¹ Departamento de Graduados e Investigación en Alimentos. Escuela Nacional de Ciencias Biológicas-IPN. Carpio y Plan de Ayala, Sto. Tomás 11340, México, D.F.

² Departamento de Morfología. Escuela Nacional de Ciencias Biológicas-IPN. Carpio y Plan de Ayala, Sto. Tomás 11340, México, D.F.

³ Departamento de Biofísica. Escuela Nacional de Ciencias Biológicas-IPN. Carpio y Plan de Ayala, Sto. Tomás 11340, México, D.F. *Autora para la correspondencia. E-mail: maribelpabe2@hotmail.com.

 

Received December 6, 2013.
Accepted December 16, 2013.

 

Abstract

The effect of convective drying of strawberries (Fragaria x ananassa Dutch) on the contents of anthocyanins (AcyTot) and antioxidant capacity (TEAC), as equivalents of Trolox, was evaluated as well as its relation to cell morphological changes in the mesocarp by means of determining the variations in Area (A), Perimeter (P), Feret Diameter (Fe) and Fractal Dimension of parenchymal tissue cells. A decrease in anthocyanin content caused by drying at 60, 70 80 and 90 °C and 1 m/s airflow was observed. ACyTot and TEAC showed correlation (r = 0.784). The decrease in ACyTot and TEAC in samples dehydrated at 60 °C, was associated to the decrease in values of A, P, Fe and FD found in samples dried at this temperature whereas no changes in A, P and Fe were found in samples dried at 70-90 °C in relation to those observed at 60 °C. The cell contour resulted smoother after high-temperature drying, as indicated by the decrease in FD. The antioxidant activity related to changes in ACyTot and TEAC took place at progressively higher levels in samples that changed morphology in the same proportion among each other.

Keywords: strawberries, convective drying and morphological parameters, total anthocyanin content, antioxidant capacity.

 

Resumen

Se estudió el efecto del secado convectivo de fresas (Fragaria x ananassa Dutch) sobre el contenido de antocianinas (AcyTot) y la capacidad antioxidante en equivalentes de Trolox (TEAC) y su relación con los cambios morfométricos de las células del mesocarpo mediante variaciones de Área (A), Perímetro (P), Diámetro de Feret (Fe) y dimensión Fractal (FD) de las células. Se observó una disminución de contenido de antocianinas por efecto del secado a 60, 70, 80 y 90 °C y velocidad de aire de 1m/s. ACyTot y capacidad antioxidante (TEAC) mostraron correlación entre ellas (r = 0.784). La disminución de ACyTot y TEAC de muestras deshidratadas a 60 °C fue asociada con la disminución de los valores de A, P, Fe y FD, mientras que no se encontraron cambios apreciables en muestras deshidratadas en el intervalo de 70-90 °C en los parámetros A, P y Fe con respecto a lo observado a 60 °C. El contorno de las células resultó más liso en las muestras deshidratadas en el intervalo superior de temperatura (70-90 °C), indicado por la disminución de la FD. La actividad antioxidante relacionada con cambios de ACyTot y TEAC tuvo lugar en grados progresivamente mayores en muestras que mostraron cambios morfológicos similares entre sí.

Palabras clave: fresas, secado convectivo, parámetros morfológicos, antocianinas totales, actividad antioxidante.

 

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