AIR DRIED APPLE FORTIFIED WITH VITAMIN E USING MATRIX ENGINEERING

The shelf life of air-dried apple products for air at 40°C, fortified with vitamin E has been evaluated in function of colour, texture and stability of vitamin E at different storage conditions. The quantification of vitamin E is carried out using gas chromatography (CG-FID) in the hexane extracts o...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Misael CORTÉS, Alexander OSORIO, Eduard GARCÍA
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	Functional food matrix engineering vacuum impregnation air dried apple Vitamin E. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/ff10c684345c419c902ce4855adbb08d
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:ff10c684345c419c902ce4855adbb08d
record_format	dspace
spelling	oai:doaj.org-article:ff10c684345c419c902ce4855adbb08d2021-11-19T04:21:08ZAIR DRIED APPLE FORTIFIED WITH VITAMIN E USING MATRIX ENGINEERING0121-40042145-2660https://doaj.org/article/ff10c684345c419c902ce4855adbb08d2009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/604https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The shelf life of air-dried apple products for air at 40°C, fortified with vitamin E has been evaluated in function of colour, texture and stability of vitamin E at different storage conditions. The quantification of vitamin E is carried out using gas chromatography (CG-FID) in the hexane extracts of the samples and the criterion of fortification is 100% IDR/200 g fresh apple. In the end product, don’t found significant influence of the vacuum packaging with the Vitamin E At 4°C and 20°C, the vitamin E was stable, but with high variations in the vitamin E levels, whereas at 30°C, is significant the effect of time. At the 180 days, the vitamin E levels obtained at 4, 20 and 30°C are 82.7, 75.6 and 50% IDR/200 g fresh apple respectively. The vitamin E degradation is modeled by a first order kinetics, and the kinetic constants are fitted by Arrhenius equation. The colour is the parameter determinant in the shelf life, products stored at 4ºC showed acceptable colour characteristics until 180 storage days, while at 20 and 30ºC a darkening of the products is observed from 30 days. The change of texture isn’t relevant in the shelf life. Misael CORTÉSAlexander OSORIOEduard GARCÍAUniversidad de AntioquiaarticleFunctional foodmatrix engineeringvacuum impregnationair dried appleVitamin E.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 14, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	Functional food matrix engineering vacuum impregnation air dried apple Vitamin E. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Functional food matrix engineering vacuum impregnation air dried apple Vitamin E. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Misael CORTÉS Alexander OSORIO Eduard GARCÍA AIR DRIED APPLE FORTIFIED WITH VITAMIN E USING MATRIX ENGINEERING
description	The shelf life of air-dried apple products for air at 40°C, fortified with vitamin E has been evaluated in function of colour, texture and stability of vitamin E at different storage conditions. The quantification of vitamin E is carried out using gas chromatography (CG-FID) in the hexane extracts of the samples and the criterion of fortification is 100% IDR/200 g fresh apple. In the end product, don’t found significant influence of the vacuum packaging with the Vitamin E At 4°C and 20°C, the vitamin E was stable, but with high variations in the vitamin E levels, whereas at 30°C, is significant the effect of time. At the 180 days, the vitamin E levels obtained at 4, 20 and 30°C are 82.7, 75.6 and 50% IDR/200 g fresh apple respectively. The vitamin E degradation is modeled by a first order kinetics, and the kinetic constants are fitted by Arrhenius equation. The colour is the parameter determinant in the shelf life, products stored at 4ºC showed acceptable colour characteristics until 180 storage days, while at 20 and 30ºC a darkening of the products is observed from 30 days. The change of texture isn’t relevant in the shelf life.
format	article
author	Misael CORTÉS Alexander OSORIO Eduard GARCÍA
author_facet	Misael CORTÉS Alexander OSORIO Eduard GARCÍA
author_sort	Misael CORTÉS
title	AIR DRIED APPLE FORTIFIED WITH VITAMIN E USING MATRIX ENGINEERING
title_short	AIR DRIED APPLE FORTIFIED WITH VITAMIN E USING MATRIX ENGINEERING
title_full	AIR DRIED APPLE FORTIFIED WITH VITAMIN E USING MATRIX ENGINEERING
title_fullStr	AIR DRIED APPLE FORTIFIED WITH VITAMIN E USING MATRIX ENGINEERING
title_full_unstemmed	AIR DRIED APPLE FORTIFIED WITH VITAMIN E USING MATRIX ENGINEERING
title_sort	air dried apple fortified with vitamin e using matrix engineering
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/ff10c684345c419c902ce4855adbb08d
work_keys_str_mv	AT misaelcortes airdriedapplefortifiedwithvitamineusingmatrixengineering AT alexanderosorio airdriedapplefortifiedwithvitamineusingmatrixengineering AT eduardgarcia airdriedapplefortifiedwithvitamineusingmatrixengineering
_version_	1718420448491864064

AIR DRIED APPLE FORTIFIED WITH VITAMIN E USING MATRIX ENGINEERING

Ejemplares similares