CAPE GOOSEBERRY (<I>Physalis peruviana</I> L.) MINIMALLY

Modern consumers are interested in healthy food to ensure healthy ageing, with the aim of ensuring a healthy ageing. Research expects industry level achievement for fortified fruit as an alternative. This study assesses the useful life time cape gooseberry (Physalis peruviana L.) fortified with vita...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Ana Maria RESTREPO, Misael CORTÉS R., Carlos J. MÁRQUES
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	Keywords Functional foods capegoosberry vacuum impregnation vitamin E. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/3df004d32a8d4cf99cfda0a0fe4350f9
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:3df004d32a8d4cf99cfda0a0fe4350f9
record_format	dspace
spelling	oai:doaj.org-article:3df004d32a8d4cf99cfda0a0fe4350f92021-11-19T04:16:45ZCAPE GOOSEBERRY (<I>Physalis peruviana</I> L.) MINIMALLY0121-40042145-2660https://doaj.org/article/3df004d32a8d4cf99cfda0a0fe4350f92009-05-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/1422https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Modern consumers are interested in healthy food to ensure healthy ageing, with the aim of ensuring a healthy ageing. Research expects industry level achievement for fortified fruit as an alternative. This study assesses the useful life time cape gooseberry (Physalis peruviana L.) fortified with vitamin E using the technique of vacuum impregnation (IV), depending on the colour, texture and stability of vitamin E at different storage conditions. The active components of vitamin E are quantified by HPLC and levels in the fruit are reported based on 100 grams fresh capegooseberry. The answer to the IV is affected by the area and the distribution of the pores of the apex, which contributed to obtain levels of fortification in the final product exceeding the criteria set (100% of the Consumer Daily Recommendation (RDC) Colombia): 159,8 ± 38,0% RDC ≅ 35,15 ± 8,35 mg dl-α-tocopherol acetate with a time of useful life of 15 days. The process IV and vacuum packaging were significant in color (darker) and the texture (more soft). Ana Maria RESTREPOMisael CORTÉS R.Carlos J. MÁRQUESUniversidad de AntioquiaarticleKeywordsFunctional foodscapegoosberryvacuum impregnationvitamin E.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 16, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	Keywords Functional foods capegoosberry vacuum impregnation vitamin E. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Keywords Functional foods capegoosberry vacuum impregnation vitamin E. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Ana Maria RESTREPO Misael CORTÉS R. Carlos J. MÁRQUES CAPE GOOSEBERRY (<I>Physalis peruviana</I> L.) MINIMALLY
description	Modern consumers are interested in healthy food to ensure healthy ageing, with the aim of ensuring a healthy ageing. Research expects industry level achievement for fortified fruit as an alternative. This study assesses the useful life time cape gooseberry (Physalis peruviana L.) fortified with vitamin E using the technique of vacuum impregnation (IV), depending on the colour, texture and stability of vitamin E at different storage conditions. The active components of vitamin E are quantified by HPLC and levels in the fruit are reported based on 100 grams fresh capegooseberry. The answer to the IV is affected by the area and the distribution of the pores of the apex, which contributed to obtain levels of fortification in the final product exceeding the criteria set (100% of the Consumer Daily Recommendation (RDC) Colombia): 159,8 ± 38,0% RDC ≅ 35,15 ± 8,35 mg dl-α-tocopherol acetate with a time of useful life of 15 days. The process IV and vacuum packaging were significant in color (darker) and the texture (more soft).
format	article
author	Ana Maria RESTREPO Misael CORTÉS R. Carlos J. MÁRQUES
author_facet	Ana Maria RESTREPO Misael CORTÉS R. Carlos J. MÁRQUES
author_sort	Ana Maria RESTREPO
title	CAPE GOOSEBERRY (<I>Physalis peruviana</I> L.) MINIMALLY
title_short	CAPE GOOSEBERRY (<I>Physalis peruviana</I> L.) MINIMALLY
title_full	CAPE GOOSEBERRY (<I>Physalis peruviana</I> L.) MINIMALLY
title_fullStr	CAPE GOOSEBERRY (<I>Physalis peruviana</I> L.) MINIMALLY
title_full_unstemmed	CAPE GOOSEBERRY (<I>Physalis peruviana</I> L.) MINIMALLY
title_sort	cape gooseberry (<i>physalis peruviana</i> l.) minimally
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/3df004d32a8d4cf99cfda0a0fe4350f9
work_keys_str_mv	AT anamariarestrepo capegooseberryiphysalisperuvianailminimally AT misaelcortesr capegooseberryiphysalisperuvianailminimally AT carlosjmarques capegooseberryiphysalisperuvianailminimally
_version_	1718420454699433984

CAPE GOOSEBERRY (<I>Physalis peruviana</I> L.) MINIMALLY

Ejemplares similares