Resumo

CORTES-RODRIGUEZ, Misael; CABRERA ORDONEZ, Yudy Ana  e  ORTEGA-TORO, Rodrigo. EFFECT OF STORAGE OF HOT DRIED CAPE GOOSEBERRY ADDED WITH PHYSIOLOGICALLY ACTIVE COMPONENTS BY VACUUM IMPREGANTION. rev.udcaactual.divulg.cient. [online]. 2018, vol.21, n.2, pp.427-437. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v21.n2.2018.989.

The aim of the research was to evaluate the effect of temperature (4, 20 and 30°C), time (0, 1, 2, 3, 4, 5 and 6 months) and the packaging conditions (with and without vacuum), during the storage of gooseberries added with calcium and vitamins B9, C, D3, E by means of vacuum impregnation and then dehydrated by air at 60°C and 2 m/s. The effect of the packing was not a critical factor in the stability of the physiologically active components (PAC). The calcium was stable at the storage conditions evaluated. Vitamins B9, C and D3 decreased with increasing storage time and temperature; whereas, vitamin E showed degradation. The best storage conditions during the 6 months were 4ºC and atmospheric packing, reaching values of 434,0 ± 45,0mg; 179,1 ± 89,2mg; 28,3 ± 5,4mg; 3,5 ± 1,1g y 8,7 ± 1,2mg for calcium and vitamins B9, C, D3 y E respectively, complying with the descriptor “Excellent source” in all evaluated nutrients in a portion of 100g according to the Colombian regulations. The technique of vacuum impregnation is an effective pretreatment for the incorporation of PAC, contributing to the generation of value of the cape gooseberry agrochain.

Palavras-chave : functional foods; food preservation; dehydration; vitamins; minerals.

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