<?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>0304-2847</journal-id>
<journal-title><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Fac. Nac. Agron. Medellín]]></abbrev-journal-title>
<issn>0304-2847</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias - Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0304-28472022000310089</article-id>
<article-id pub-id-type="doi">10.15446/rfnam.v75n3.99558</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Vacuum impregnation of fresh-cut apples with osmotic solutions containing honey]]></article-title>
<article-title xml:lang="es"><![CDATA[Impregnación por vacío de manzanas frescas cortadas con soluciones osmóticas que contienen miel]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Faicán]]></surname>
<given-names><![CDATA[María Auxiliadora]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Piagentini]]></surname>
<given-names><![CDATA[Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pirovani]]></surname>
<given-names><![CDATA[María Élida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional del Litoral Facultad de Ingeniería Química ]]></institution>
<addr-line><![CDATA[Santa Fe ]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Consejo Nacional de Investigaciones Científicas y Técnicas  ]]></institution>
<addr-line><![CDATA[Santa Fe ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>75</volume>
<numero>3</numero>
<fpage>10089</fpage>
<lpage>10100</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472022000310089&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-28472022000310089&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-28472022000310089&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Fresh-cut apples were subjected to mild vacuum impregnation (Vacuum pressure=67.7 mbar). M0: 30 °Brix honey solution (HS); M0.5: HS+0.5% citric acid (CA)+0.5% ascorbic acid (AA); and M1: HS+1% CA+1% AA were used as osmotic solutions. Changes in soluble solids (SS), pH, firmness, color (&#8710;E*ab), total phenolic and vitamin C content, and antioxidant capacity were evaluated on days 0 and 7 of storage at 1.5 °C. Mass transfer parameters were calculated. The best results were obtained with the M1 treatment. Vacuum-impregnated fresh-cut apples gained solids (3.3%) and weight (1.6%) and lost water (1.8%). The following modifications were observed on day 0: an increase of SS (26%), a reduction in firmness (14%), a slight color change (&#8710;E*ab=3.3), a great increase in vitamin C content (31 times higher than in fresh-cut fruits) and increases in total phenolic content and antioxidant capacity (27% and 77%, respectively). On day 7 of storage, an additional reduction of firmness was observed, but the other attributes were maintained or increased. The M1 treatment is an appropriate alternative for processing fresh-cut apples and obtaining improved healthy attributes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Manzanas frescas cortadas fueron impregnadas por vacío suave (Presión de vacío=67,7 mbar). Se emplearon tres soluciones osmóticas: M0: solución osmótica de miel a 30 °Brix (HS); M0,5: HS+0,5% de ácido cítrico (AC)+0,5% de ácido ascórbico (AA); y M1: HS+1% AC+1% AA. Se evaluaron los cambios en los sólidos solubles (SS), pH, firmeza, color (&#8710;E*ab), fenoles totales, capacidad antioxidante y contenido de vitamina C en el día cero y después de 7 días de almacenamiento a 1,5 °C. Se calcularon los parámetros de transferencia de masa. La mejor alternativa fue el tratamiento M1. Las manzanas impregnadas ganaron sólidos (3,3%), perdieron agua (1.8%) y ganaron peso (1.6%). El día cero, se incrementaron los SS (26%), se redujo la firmeza (14%), hubo un leve cambio en el color (&#8710;E*ab=3,3) y un gran incremento en el contenido de vitamina C (31 veces más que la fruta sin tratar), con un aumento en el contenido de fenoles totales y capacidad antioxidante (27 y 77%, respectivamente). Después de 7 días de almacenamiento, hubo una reducción adicional de la firmeza, pero se mantuvieron o mejoraron otros atributos. El tratamiento M1 demostró ser una alternativa apropiada para el procesamiento de manzanas frescas cortadas que permite obtener un alimento más saludable.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[Citric acid]]></kwd>
<kwd lng="en"><![CDATA[Malus]]></kwd>
<kwd lng="en"><![CDATA[Vitamin C]]></kwd>
<kwd lng="es"><![CDATA[Compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[Ácido cítrico]]></kwd>
<kwd lng="es"><![CDATA[Malus]]></kwd>
<kwd lng="es"><![CDATA[Vitamina C]]></kwd>
</kwd-group>
</article-meta>
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