<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042009000100003</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Uchuvas (Physalis peruviana L.) mínimamente procesadas fortificadas con vitamina E]]></article-title>
<article-title xml:lang="en"><![CDATA[Cape gooseberry (Physalis peruviana L.) minimally processed fortified with vitamin E]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[RESTREPO]]></surname>
<given-names><![CDATA[Ana María]]></given-names>
</name>
<xref ref-type="aff" rid="A01"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[CORTÉS R]]></surname>
<given-names><![CDATA[Misael]]></given-names>
</name>
<xref ref-type="aff" rid="A01"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MÁRQUEZ]]></surname>
<given-names><![CDATA[Carlos Julio]]></given-names>
</name>
<xref ref-type="aff" rid="A01"/>
</contrib>
</contrib-group>
<aff id="A01">
<institution><![CDATA[,Universidad Nacional de Colombia, Sede Medellín Departamento de Ingeniería Agrícola y de Alimentos Facultad de Ciencias Agropecuarias]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>01</month>
<year>2009</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>01</month>
<year>2009</year>
</pub-date>
<volume>16</volume>
<numero>1</numero>
<fpage>19</fpage>
<lpage>30</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042009000100003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042009000100003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042009000100003&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Los consumidores modernos están interesados en comer más sano, con el objetivo de garantizar un envejecimiento en forma saludable. Las frutas fortificadas son una alternativa novedosa con gran expectativa desde la investigación para su logro a nivel industrial. El presente estudio evalúa el tiempo de vida útil de uchuva (Physalis peruviana L.) fortificada con vitamina E utilizando la técnica de impregnación al vacío (IV), en función del color, textura y estabilidad de la vitamina E a diferentes condiciones de almacenamiento. Los componentes con actividad de vitamina E se cuantifican por HPLC y los niveles en el fruto se reportan con base en 100 g de uchuva fresca. La respuesta a la IV está afectada por el área y la distribución de los poros del ápice, lo que contribuye a obtener niveles de fortificación en el producto final superiores a los criterios fijados (100% de la Recomendación Diaria de Consumo-RDC en Colombia) a 159,8 &plusmn; 38,0% RDC <IMG SRC="/img/revistas/vitae/v16n1/a03sy01.gif" WIDTH=287 HEIGHT=96>35,15 &plusmn; 8,35 mg dl-&#945;-tocoferol acetato con un tiempo de vida útil de 15 días. El proceso IV y el empacado al vacío fueron significativos en el color (más oscuras) y en la textura (más blandas).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[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 &plusmn; 38,0% RDC <IMG SRC="/img/revistas/vitae/v16n1/a03sy01.gif" WIDTH=12 HEIGHT=11>35,15 &plusmn; 8,35 mg dl-&#945;-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).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[uchuva]]></kwd>
<kwd lng="es"><![CDATA[impregnación al vacío]]></kwd>
<kwd lng="es"><![CDATA[vitamina E]]></kwd>
<kwd lng="en"><![CDATA[functional foods]]></kwd>
<kwd lng="en"><![CDATA[capegoosberry]]></kwd>
<kwd lng="en"><![CDATA[vacuum impregnation]]></kwd>
<kwd lng="en"><![CDATA[vitamin E]]></kwd>
</kwd-group>
</article-meta>
</front><body><![CDATA[  ]]></body><back>
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