Abstract

PENA, FABIOLA; CORTES-RODRIGUEZ, MISAEL  and  GIL-GONZALEZ, JESÚS HUMBERTO. MINIMALLY PROCESSED CAPE GOOSEBERRY VACUUM IMPREGNATED WITH CALCIUM AND VITAMINS B₉, D AND E. Rev.Bio.Agro [online]. 2015, vol.13, n.1, pp.110-119. ISSN 1692-3561.

In this work it was evaluated the gooseberry Colombian ecotype response to vacuum impregnation (VI) with different liquids, to formulated a fortifying emulsion with calcium and vitamins B9, D and E. The volumetric fraction of impregnation and the effective porosity in the cape gooseberry identify a good porosity available to the process. According to the R index, the impregnation emulsion is stable for 35 days at 4§C. The VI process did not significantly affect the physicochemical properties and vitamin C levels of cape gooseberry. In a portion of 200 g, the impregnated cape gooseberries obtained provide levels of 69, 82, 40, 50 and 15% of the reference daily values of vitamins C, B9, D, E and calcium, respectively. Micrographs obtained by scanning electron microscopy, showed the incorporation of oily particles in the pores of the stem of the cape gooseberry.

Keywords : Physalis peruviana L; Vacuum Impregnation; Matrix Engineering; Functional foods; Active Components.

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