Cubio, an Andean tuber, is full of good stuff like phytochemicals and antioxidants.  But, it needs special care to keep it fresh.  One way to do this is by blanching.  This process can change the tuber's color and might mess with its good-for-you compounds.  So, it's important to figure out the best way to blanch it.

Three methods were tested: microwaves, ultrasound, and hot water.  Cubio slices were treated with each method and then dried in an oven.  The microwave method used 900 watts for 25 seconds.  The ultrasound method used 42 kHz at 60 degrees Celsius for 15 minutes.  The hot water method used 90 degrees Celsius for 3 minutes.  There were also some untreated samples for comparison.

The results showed that microwaves were the best at boosting the good compounds in cubio.  It increased phenols by 11. 59%, anthocyanins by 24. 76%, and carotenoids by 87. 42%.  However, all the methods had a downside.  During drying, the good compounds in the tubers decreased.  But, the microwave-treated samples lost the least amount of anthocyanins.

Color change was mostly due to drying.  But, microwave processing caused the least color change compared to fresh cubio.  This means microwave blanching could be great for using cubio in the food industry.  It's a promising source of natural antioxidants.

So, what's the takeaway?  Microwave blanching seems to be the best way to keep cubio's good compounds and color.  But, more research is needed to figure out the best way to dry it.  After all, the goal is to keep as many good compounds as possible.  It's a balancing act between blanching and drying.

The Power of Microwaves on Andean Tubers

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