Effect of pasteurization in the contents of betalains of the pulp of indian tuno (opuntia dillenii)

Abstract

In the present researchwas realized the evaluation the effect of pasteurization on the Indian tuno pulp (Opuntia dillenii), to determine if pasteurization would significantly influence the betalain content. The variables were: time (1min -10min) and temperature (70 ° C -90 ° C). TheD-optimalexperimental design was applied, with 14 experimental treatments having as a response variable the content of betalaínas. The Indian tuno fruits were washed, peeled, pulped and then subjected to pasteurization treatments. Subsequently the pulps were filtered and analyzed by UV / Vis spectroscopy, 538nm for betacyanin and 483nm for betaxanthine. The results obtained for the Betalaine content of the Indian tuno pulp were: without treatment, 57.57mg/100g of pulp; at a lower time and temperature (70 ° C for 1 min), 48.93 mg / 100g of pulp with a 15% reduction of betalains compared to the initial betalains; and at a longer time and temperature (90 ° C for 10 min), 37.17 mg / 100g of pulp with a 35% reduction of betalains compared to the initial betalains