Desarrollo de nuevos productos de uchuva y fresa con valor agregado
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Date
2012-03-29
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Resumen
Introducción. Las tendencias mundiales de la alimentación en los últimos años indican un interés
acentuado de los consumidores hacia ciertos alimentos, que además del valor nutritivo aporten
beneficios a las funciones fisiológicas del organismo
humano, estos son los llamados: “Alimentos funcio -nales”. Objetivo. Desarrollar dos productos a partir
de uchuva ( Physalis peruviana L.) y fresa ( Fragaria
ananassa Duch. ) mínimamente procesadas con características funcionales, por incorporación de vitamina E utilizando la ingeniería de matrices como
metodología de obtención de alimentos funcionales, a través de la técnica de impregnación a vacío.
Materiales y métodos. La respuesta a la impregnación se evaluó en términos de fracción volumétrica
de impregnación (X), fracción másica de impregnación (X
MHD
) y porosidad eficaz ( ε
IV
), las cuales se
afectan por la microestructura de cada fruto; específicamente para la uchuva fue determinante el área y
la distribución de los poros del área del pedúnculo.
Se formularon emulsiones de impregnación para
cada fruta, con una fase acuosa de sacarosa y una
concentración teórica del dl- α tocoferol acetato con el propósito de incorporar el 73% del Valor Diario de Referencia
(VDR) de vitamina E según la norma colombiana (30 UI ≈ 30 mg
de dl-α tocoferol acetato) en 100 g de fruta fresca. Para estabilizar la
emulsión, se utilizaron dos tensoactivos no iónicos: Tween 80, Span
60 y NaCl. La vitamina E se cuantificó por cromatografía liquida de
alta resolución (HPLC) previa extracción con hexano de las muestras. Se evaluaron los productos fortificados en términos de contenido de vitamina E, color, textura y valoración sensorial; durante el
almacenamiento a 4°C y tiempos de control hasta 9 y 15 días para la
fresa y uchuva respectivamente. Resultados. Los niveles de vitamina
E en el producto final alcanzaron valores de 117,1 ± 27,8 % VDR
y 63,7 ± 10,0 % VDR, para la uchuva y fresa respectivamente por
cada 100 g de fruta fresca. La textura de la fresa se vio afectada por el
proceso IV, siendo las muestras menos duras; mientras que los cambios durante el almacenamiento se consideraron más por variaciones
propias del fruto fresco. El proceso de IV fue significativo en el color
de los frutos impregnados, siendo más oscuros que los frutos frescos,
mientras que no hubo influencia por el tiempo ni por el tipo de envasado. En el análisis sensorial el efecto del proceso IV provocó un
grado de aceptación global superior en los productos impregnados
al tiempo cero, en comparación con la fruta fresca; contrario a lo
que sucedió durante el almacenamiento con las muestras envasadas
con y sin vacío. Conclusiones. Estos resultados permiten identi-ficar la técnica de impregnación como un mecanismo efectivo en
la obtención de alimentos funcionales, generando valor agregado y
mejores beneficios para la salud del consumidor.
Abstract: Introduction. World trends for food, in the last few years, show a great interest among consumers about certain food with a high nutritional value and beneficial for the physiological functions of the human body. Such food is called “functional food”. Objective. To develop two products from physalis (Physalis peruviana L.) an strawberry (Fragaria ananassa Duch.), minimally processed and with functional characteristics, with vitamin E incorporated, using the matrix engineering as a method to obtain functional food, through the vacuum impregnation technique. Materials and methods. The response to the impregnation was evaluated under volumetric fraction impregnation terms (X), mass impregnation fraction (XMHD) and effective porosity (εIV), which are affected by the microstucture of each fruit. In the specific case of physalis the area and the pore distribution in the stem area were decisive. Impregnation emulsions for each fruit were formulated, with an aqueous base of sucrose and a theoretical concentration of the dl-α tocopherol acetate aiming to incorporate a 73% of the Daily Reference Value (DRV) of vitamin E according to the Colombian rule (30 UI ≈ 30 mg de dl-α tocopherol acetate) in 100 g of fresh fruit. To stabilize the emulsion, two no ionic tensoactives were used: Tween 80, Span 60 and NaCl. The vitamin E was counted by high resolution liquid chromatography, after extracting the samples with hexane. The fortified products were evaluated according to their vitamin E content, color, texture and sensory evaluation, during the storage at 4°C and control periods that reached 9 and 15 days for the strawberry and the physalis, respectively. Results: The vitamin E levels in the final product reached values 117,1 ± 27,8 % VDR and 63,7 ± 10,0 % VDR, for the physalis and the strawberry, respectively, for every 100 g of fresh fruit. The texture of the strawberry was affected by the IV process and the samples were softer, while the changes during the storage were considered to be due to the variations of the fresh fruit. The process of IV was significant in the color of the impregnated fruits, which were darker tan the fresh ones, and no influence was exercised by the time or by the type of packaging. In the sensory analysis, the effect of the process IV brought a superior global acceptance degree in the products impregnated at the zero time, in comparison to the fresh fruit. The opposite took place during the storage with the samples packaged with and without vacuum. Conclusions. These results are useful to identify the impregnation technique as an effective mechanism to obtain functional food, bringing an added value and greater benefits to the consumers´ health
Abstract: Introduction. World trends for food, in the last few years, show a great interest among consumers about certain food with a high nutritional value and beneficial for the physiological functions of the human body. Such food is called “functional food”. Objective. To develop two products from physalis (Physalis peruviana L.) an strawberry (Fragaria ananassa Duch.), minimally processed and with functional characteristics, with vitamin E incorporated, using the matrix engineering as a method to obtain functional food, through the vacuum impregnation technique. Materials and methods. The response to the impregnation was evaluated under volumetric fraction impregnation terms (X), mass impregnation fraction (XMHD) and effective porosity (εIV), which are affected by the microstucture of each fruit. In the specific case of physalis the area and the pore distribution in the stem area were decisive. Impregnation emulsions for each fruit were formulated, with an aqueous base of sucrose and a theoretical concentration of the dl-α tocopherol acetate aiming to incorporate a 73% of the Daily Reference Value (DRV) of vitamin E according to the Colombian rule (30 UI ≈ 30 mg de dl-α tocopherol acetate) in 100 g of fresh fruit. To stabilize the emulsion, two no ionic tensoactives were used: Tween 80, Span 60 and NaCl. The vitamin E was counted by high resolution liquid chromatography, after extracting the samples with hexane. The fortified products were evaluated according to their vitamin E content, color, texture and sensory evaluation, during the storage at 4°C and control periods that reached 9 and 15 days for the strawberry and the physalis, respectively. Results: The vitamin E levels in the final product reached values 117,1 ± 27,8 % VDR and 63,7 ± 10,0 % VDR, for the physalis and the strawberry, respectively, for every 100 g of fresh fruit. The texture of the strawberry was affected by the IV process and the samples were softer, while the changes during the storage were considered to be due to the variations of the fresh fruit. The process of IV was significant in the color of the impregnated fruits, which were darker tan the fresh ones, and no influence was exercised by the time or by the type of packaging. In the sensory analysis, the effect of the process IV brought a superior global acceptance degree in the products impregnated at the zero time, in comparison to the fresh fruit. The opposite took place during the storage with the samples packaged with and without vacuum. Conclusions. These results are useful to identify the impregnation technique as an effective mechanism to obtain functional food, bringing an added value and greater benefits to the consumers´ health
Description
Keywords
Alimentos, Fresa (fragaria ananassa duch), Corporación Universitaria Lasallista, Uchuva (Physalis Peruviana L.), Alimentos funcionales