The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components
ABSTRACT: Dehydrated products added with active components (AC) represent a healthy alternative for modern consumer. The aim of this research was to evaluate the influence of drying process conditions of cape gooseberry (Physalis peruviana L.) impregnated under vacuum with AC and dehydrated. A facto...
- Autores:
-
Cabrera Ordoñez, Yudy Ana
Estrada Mesa, Eliana María
Cortés Rodríguez, Misael
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2017
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/22579
- Acceso en línea:
- http://hdl.handle.net/10495/22579
- Palabra clave:
- Alimentos deshidratados
Food, dried
Vitaminas
Vitamins
Calcio
Calcium
Alimentos funcionales
Functional foods
Uchuva: Physalis peruviana
Impregnación al vacío
http://aims.fao.org/aos/agrovoc/c_2f007684
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/2.5/co/
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| dc.title.spa.fl_str_mv |
The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components |
| dc.title.alternative.spa.fl_str_mv |
La influencia del secado sobre frutos de uchuva (Physalis peruviana L.) adicionados con componentes activos |
| title |
The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components |
| spellingShingle |
The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components Alimentos deshidratados Food, dried Vitaminas Vitamins Calcio Calcium Alimentos funcionales Functional foods Uchuva: Physalis peruviana Impregnación al vacío http://aims.fao.org/aos/agrovoc/c_2f007684 |
| title_short |
The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components |
| title_full |
The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components |
| title_fullStr |
The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components |
| title_full_unstemmed |
The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components |
| title_sort |
The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components |
| dc.creator.fl_str_mv |
Cabrera Ordoñez, Yudy Ana Estrada Mesa, Eliana María Cortés Rodríguez, Misael |
| dc.contributor.author.none.fl_str_mv |
Cabrera Ordoñez, Yudy Ana Estrada Mesa, Eliana María Cortés Rodríguez, Misael |
| dc.subject.lemb.none.fl_str_mv |
Alimentos deshidratados Food, dried Vitaminas Vitamins Calcio Calcium |
| topic |
Alimentos deshidratados Food, dried Vitaminas Vitamins Calcio Calcium Alimentos funcionales Functional foods Uchuva: Physalis peruviana Impregnación al vacío http://aims.fao.org/aos/agrovoc/c_2f007684 |
| dc.subject.agrovoc.none.fl_str_mv |
Alimentos funcionales Functional foods |
| dc.subject.proposal.spa.fl_str_mv |
Uchuva: Physalis peruviana Impregnación al vacío |
| dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_2f007684 |
| description |
ABSTRACT: Dehydrated products added with active components (AC) represent a healthy alternative for modern consumer. The aim of this research was to evaluate the influence of drying process conditions of cape gooseberry (Physalis peruviana L.) impregnated under vacuum with AC and dehydrated. A factorial design was performed with two independent variables, 2 levels per variable (temperature: 50 and 60ºC, air velocity: 2.0 and 3.0 m.s-1) and three replicates per drying condition. In fact, cape gooseberry fruits were previously impregnated under vacuum with an emulsion containing calcium and vitamins B9, C, D3 and E, which were subjected to dehydration until a water activity of approximately 0.6. In addition, drying rate curves presented in all cases two periods of decreasing speed. An increase of drying temperature decreases the processing time, presenting a greater AC degradation, while the air velocity offers a non-significant effect. The treatment which have allowed an AC better retention and low processing times was 60° C and 2 m.s-1, reaching levels of 204.8 ± 10.5 mg, 137.0 ± 34.7 μg, 13.6 ± 0.9 mg, 2.2± 0.6 μg, 7.0±1.2 mg for calcium and vitamins B9, C, D3 and E, respectively per 50 g serving of dehydrated cape gooseberry. An integration of the vacuum impregnation process with conventional air-drying, represents an effective technological alternative, which confers a higher added value to cape gooseberry fruit. |
| publishDate |
2017 |
| dc.date.issued.none.fl_str_mv |
2017 |
| dc.date.accessioned.none.fl_str_mv |
2021-09-23T21:09:55Z |
| dc.date.available.none.fl_str_mv |
2021-09-23T21:09:55Z |
| dc.type.spa.fl_str_mv |
info:eu-repo/semantics/article |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.redcol.spa.fl_str_mv |
https://purl.org/redcol/resource_type/ART |
| dc.type.local.spa.fl_str_mv |
Artículo de investigación |
| format |
http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
| dc.identifier.citation.spa.fl_str_mv |
Cabrera Ordoñez, Y. A., Estrada Mesa, E. M., & Cortés Rodríguez, M. (2017). The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components. Acta Agronómica, 66(4), 512 - 518 |
| dc.identifier.issn.none.fl_str_mv |
0120-2814 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/22579 |
| dc.identifier.doi.none.fl_str_mv |
10.15446/acag.v66n4.59507 |
| dc.identifier.eissn.none.fl_str_mv |
2323-0120 |
| identifier_str_mv |
Cabrera Ordoñez, Y. A., Estrada Mesa, E. M., & Cortés Rodríguez, M. (2017). The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components. Acta Agronómica, 66(4), 512 - 518 0120-2814 10.15446/acag.v66n4.59507 2323-0120 |
| url |
http://hdl.handle.net/10495/22579 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Acta agron. |
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info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/2.5/co/ |
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http://purl.org/coar/access_right/c_abf2 |
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https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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http://creativecommons.org/licenses/by-nc-nd/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-nd/4.0/ |
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7 |
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application/pdf |
| dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia |
| dc.publisher.group.spa.fl_str_mv |
GAF (Grupo de Alimentos Funcionales) |
| dc.publisher.place.spa.fl_str_mv |
Palmira, Colombia |
| institution |
Universidad de Antioquia |
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andres.perez@udea.edu.co |
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1812173254104711168 |
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Cabrera Ordoñez, Yudy AnaEstrada Mesa, Eliana MaríaCortés Rodríguez, Misael2021-09-23T21:09:55Z2021-09-23T21:09:55Z2017Cabrera Ordoñez, Y. A., Estrada Mesa, E. M., & Cortés Rodríguez, M. (2017). The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components. Acta Agronómica, 66(4), 512 - 5180120-2814http://hdl.handle.net/10495/2257910.15446/acag.v66n4.595072323-0120ABSTRACT: Dehydrated products added with active components (AC) represent a healthy alternative for modern consumer. The aim of this research was to evaluate the influence of drying process conditions of cape gooseberry (Physalis peruviana L.) impregnated under vacuum with AC and dehydrated. A factorial design was performed with two independent variables, 2 levels per variable (temperature: 50 and 60ºC, air velocity: 2.0 and 3.0 m.s-1) and three replicates per drying condition. In fact, cape gooseberry fruits were previously impregnated under vacuum with an emulsion containing calcium and vitamins B9, C, D3 and E, which were subjected to dehydration until a water activity of approximately 0.6. In addition, drying rate curves presented in all cases two periods of decreasing speed. An increase of drying temperature decreases the processing time, presenting a greater AC degradation, while the air velocity offers a non-significant effect. The treatment which have allowed an AC better retention and low processing times was 60° C and 2 m.s-1, reaching levels of 204.8 ± 10.5 mg, 137.0 ± 34.7 μg, 13.6 ± 0.9 mg, 2.2± 0.6 μg, 7.0±1.2 mg for calcium and vitamins B9, C, D3 and E, respectively per 50 g serving of dehydrated cape gooseberry. An integration of the vacuum impregnation process with conventional air-drying, represents an effective technological alternative, which confers a higher added value to cape gooseberry fruit.RESUMEN: Los productos deshidratados adicionados con componentes activos (CA) representan una alternativa saludable para el consumidor moderno. El objetivo de la investigación fue evaluar la influencia de las condiciones del proceso de secado sobre la uchuva (Physalis peruviana L.) impregnada al vacío con CA y deshidratada. Se utilizó un diseño factorial con dos variables independientes, 2 niveles por variable (temperatura: 50 y 60ºC; velocidad del aire: 2.0 y 3.0 m.s-1) y 3 réplicas por condición de secado. Los frutos de uchuva fueron previamente impregnados al vacío con una emulsión que contenía calcio y vitaminas B9, C, D3 y E, además se sometieron a una deshidratación hasta una actividad de agua aproximada de 0.6. En adición a lo anterior, las curvas de velocidad de secado presentaron en todos los casos dos periodos de velocidad decreciente. El aumento de la temperatura de secado disminuye el tiempo de proceso, presentándose mayor degradación de los CA, mientras que la velocidad del aire ofrece un efecto no significativo. El tratamiento que permitió una mejor retención de los CA y bajos tiempos de proceso fue 60°C y 2 m.s-1, alcanzando niveles de 204.8±10.5 mg, 137.0±34.7 mg, 13.6±0.9 mg, 2.2±0.6 mg, 7.0±1.2 mg para calcio y vitaminas B9, C, D3 y E, respectivamente por porción de 50 g de uchuva deshidratada. La integración del proceso de impregnación al vacío y secado por aire convencional representa una alternativa tecnológica efectiva que confiere un mayor valor agregado al fruto de uchuva.COL00284717application/pdfengUniversidad Nacional de ColombiaGAF (Grupo de Alimentos Funcionales)Palmira, Colombiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-nd/4.0/The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active componentsLa influencia del secado sobre frutos de uchuva (Physalis peruviana L.) adicionados con componentes activosAlimentos deshidratadosFood, driedVitaminasVitaminsCalcioCalciumAlimentos funcionalesFunctional foodsUchuva: Physalis peruvianaImpregnación al vacíohttp://aims.fao.org/aos/agrovoc/c_2f007684Acta agron.Acta Agronómica512518664ORIGINALCabreraYudy_2017_InfluenceDryingGooseberry.pdfCabreraYudy_2017_InfluenceDryingGooseberry.pdfArtículo de investigaciónapplication/pdf1078655http://bibliotecadigital.udea.edu.co/bitstream/10495/22579/1/CabreraYudy_2017_InfluenceDryingGooseberry.pdf974323f80ed141461013131320e0e382MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8823http://bibliotecadigital.udea.edu.co/bitstream/10495/22579/2/license_rdfb88b088d9957e670ce3b3fbe2eedbc13MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://bibliotecadigital.udea.edu.co/bitstream/10495/22579/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5310495/22579oai:bibliotecadigital.udea.edu.co:10495/225792021-09-23 16:09:56.219Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |