INFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E

The effect of different storage conditions (temperature: 4, 20 and 30 °C; time: 30, 60, 90 and 180 days; package: with and without vacuum), is evaluated in terms of the stability of vitamin E, color and texture of freeze-dried apple fortified with vitamin E, using matrix engineering as a methodology...

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Autores principales:	Misael CORTÉS R., Amparo CHIRALT B., Héctor SUAREZ M.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	Functional food vitamin E vacuum impregnation storage fortified freeze-dried apple Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/d66890f986e9478a9365e3dfe1a2055b
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spelling	oai:doaj.org-article:d66890f986e9478a9365e3dfe1a2055b2021-11-19T04:16:41ZINFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E0121-40042145-2660https://doaj.org/article/d66890f986e9478a9365e3dfe1a2055b2009-05-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/1423https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The effect of different storage conditions (temperature: 4, 20 and 30 °C; time: 30, 60, 90 and 180 days; package: with and without vacuum), is evaluated in terms of the stability of vitamin E, color and texture of freeze-dried apple fortified with vitamin E, using matrix engineering as a methodology for obtaining functional foods. The vitamin’s quantification was carried out using gas chromatography. The color’s by coordinates CIE- Lab*, hue and chroma and texture by penetration test. Degradation of vitamin E was modeled using a first order kinetics. However the kinetic constants weren’t fitted by Arrhenius equation, due to an abrupt change in them between 4 and 20ºC, the effect of the transition from glassy to rubbery state in the product. At 4ºC, the color was acceptable at 180 days, whereas browning is observed at 20ºC and 30ºC, and is higher according to temperature and time. Vacuum packaging showed a negative effect in the samples color, probably due to the mechanical effects. Textural changes, caused by progressive moisture gain, are related to permeability of packaging material, generating loss of crunch, which was well evaluated at the initial control time (30 day). Misael CORTÉS R.Amparo CHIRALT B.Héctor SUAREZ M.Universidad de AntioquiaarticleFunctional foodvitamin Evacuum impregnationstoragefortified freeze-dried appleFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 16, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	Functional food vitamin E vacuum impregnation storage fortified freeze-dried apple Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Functional food vitamin E vacuum impregnation storage fortified freeze-dried apple Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Misael CORTÉS R. Amparo CHIRALT B. Héctor SUAREZ M. INFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E
description	The effect of different storage conditions (temperature: 4, 20 and 30 °C; time: 30, 60, 90 and 180 days; package: with and without vacuum), is evaluated in terms of the stability of vitamin E, color and texture of freeze-dried apple fortified with vitamin E, using matrix engineering as a methodology for obtaining functional foods. The vitamin’s quantification was carried out using gas chromatography. The color’s by coordinates CIE- Lab*, hue and chroma and texture by penetration test. Degradation of vitamin E was modeled using a first order kinetics. However the kinetic constants weren’t fitted by Arrhenius equation, due to an abrupt change in them between 4 and 20ºC, the effect of the transition from glassy to rubbery state in the product. At 4ºC, the color was acceptable at 180 days, whereas browning is observed at 20ºC and 30ºC, and is higher according to temperature and time. Vacuum packaging showed a negative effect in the samples color, probably due to the mechanical effects. Textural changes, caused by progressive moisture gain, are related to permeability of packaging material, generating loss of crunch, which was well evaluated at the initial control time (30 day).
format	article
author	Misael CORTÉS R. Amparo CHIRALT B. Héctor SUAREZ M.
author_facet	Misael CORTÉS R. Amparo CHIRALT B. Héctor SUAREZ M.
author_sort	Misael CORTÉS R.
title	INFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E
title_short	INFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E
title_full	INFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E
title_fullStr	INFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E
title_full_unstemmed	INFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E
title_sort	influence of storage conditions on freeze-dried apple fortified with vitamin e
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/d66890f986e9478a9365e3dfe1a2055b
work_keys_str_mv	AT misaelcortesr influenceofstorageconditionsonfreezedriedapplefortifiedwithvitamine AT amparochiraltb influenceofstorageconditionsonfreezedriedapplefortifiedwithvitamine AT hectorsuarezm influenceofstorageconditionsonfreezedriedapplefortifiedwithvitamine
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INFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E

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