Misael Cortés-Rodríguez

Effect of drying conditions on the physical properties of impregnated orange peel

Abstract - Orange peel represents approximately 30-40 g/100g of the fresh fruit weight and could be used to develop value-added products. Hence, this study aims to evaluate the effects of drying conditions on the physical properties of orange peel impregnated with sucrose solution. The response surface method (RSM) was used to optimize two parameters: drying temperature (35-55 °C) and air flow rate (2-3 m/s). The measured responses used to determine the effect of dying process conditions were: moisture content. drying time. total soluble solids. color and hardness. The dried orange peels from the optimal process were subjected to a sensory test by 60 consumers. The optimum conditions for the drying of orange peels were determined to obtain minimum hardness, moisture content and drying time for a w values below 0.6. The optimum conditions were found to be a dying temperature of 52.3 °C and air flow rate of 2.0 m/s. At this point, drying time, hardness and moisture content were found to be 20 h, 78.4 N and 7.6%, respectively. The sensory results showed that consumers aged over 30 years old accepted well the dried orange peel.

SEMI-SPHERICAL SHAPE OF CAPE GOOSEBERRY (Physalis peruviana L.) IMPREGNATED WITH A FORTIFICATED EMULSION

The fortification of fruits with active components (AC) by vacuum impregnation process (VI) is a current alternative in the development of functional foods (FF). This study evaluated: the process VI in cape gooseberries (Physalis peruviana L.) hemispherical shaped with emulsion containing sucrose or sucralose, calcium and vitamins (D, E and B9); and its influence on the physicochemical fruit properties. Response to VI in fraction terms and volumetric deformation, in the vacuum stage (Χ1, γ1) and at the end of the process (X, γ) and effective porosity (ee) were evaluated. The respond to the VI was affected by the impregnation liquid, to be more favorable to emulsions composed of sucralose: were Χ: 24,90±0,97%, Χ1: -10,60±0,05%, γ: 11,8±0,04%; γ1: 0,90±0,01% and ee: 2,70±0,06%; and levels of AC as a percentage of daily reference value according to Colombian law were: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% and 55,9±1,3% for calcium and vitamins B9, D and E, respectively. Matrix Engineering using the technique VI and implemented in cape gooseberry affects properties like water activity, moisture, soluble solids, color and texture, and is an effective methodology to generate added value and greater competitiveness in the chain of gooseberry.^les^aLa fortificacion de frutas con componentes activos (CA) mediante el proceso de impregnacion a vacio (IV) es una alternativa para el desarrollo de alimentos funcionales. En el presente estudio se evaluo el proceso IV en uchuva (Physalis peruviana L.) de forma semiesferica con emulsiones que contienen sacarosa o sucralosa, calcio y vitaminas (B9, D y E);y su influencia sobre las propiedades fisicoquimicas del fruto. La respuesta a la IV se evaluo en terminos de fraccion y deformacion volumetrica en la etapa de vacio (X1, γ1) y al final del proceso (X, γ), y de la porosidad efectiva (ee). La respuesta a la IV se afecto por el liquido de impregnacion, siendo mejor con las emulsiones a base de sucralosa: X= 24,90±0,97%, X1= -10,60±0,05%, γ= 11,80±0,04%; γ1= 0,90±0,01% y ee= 2,70±0,06%; y los CA expresados como porcentaje del valor diario de referencia segun la normativa colombiana, fueron: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% y 55,9±1,3% para calcio y vitaminas B9, D y E, respectivamente. La ingenieria de matrices, utilizando la tecnica IV y aplicada en uchuva afecto propiedades como actividad acuosa, humedad, solidos solubles, color y textura, y representa una metodologia efectiva para generar valor agregado y mayor competitividad en la cadena de uchuva.^len^aThe fortification of fruits with active components (AC) by vacuum impregnation process (VI) is a current alternative in the development of functional foods (FF). This study evaluated: the process VI in cape gooseberries (Physalis peruviana L.) hemispherical shaped with emulsion containing sucrose or sucralose, calcium and vitamins (D, E and B9); and its influence on the physicochemical fruit properties. Response to VI in fraction terms and volumetric deformation, in the vacuum stage (X1, γ1) and at the end of the process (X, γ) and effective porosity (ee) were evaluated. The respond to the VI was affected by the impregnation liquid, to be more favorable to emulsions composed of sucralose: X= 24,90±0,97%, X1= -10,60±0,05%, γ= 11,80±0,04%; γ1= 0,90±0,01% and ee= 2,70±0,06%; and levels of AC as a percentage of daily reference value according to Colombian law were: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% and 55,9±1,3% for calcium and vitamins B9, D and E, respectively. Matrix Engineering using the technique VI and implemented in cape gooseberry affects properties like wateractivity, moisture, soluble solids, color and texture, and is an effective methodology to generate added value and greater competitiveness in the chain of gooseberry.^lpt^aA fortificacao de fruta com componentes ativos (CA) pelo processo de impregnacao a vacuo (IV) e uma alternativa ao desenvolvimento de alimentos funcionais. O presente estudo avalia o processo IV na fruta uchuva (Physalis peruviana L.) que apresenta forma semi-esferica, em emulsoes baseadas em solucoes de sacarose e sucralose, e teores de calcio e vitamina B9, D e E; e sua influencia sobre as propriedades fisico-quimicas e fisicas do fruto. A resposta para a IV foi avaliado em termos de fracao e deformacao volumetrica na fase de vacuo (X1, γ1) e no final do processo (X,γ), e da porosidade eficaz (e). A resposta a IV e afetada pelo liquido de impregnacao, sendo mais favoravel com emulsoes baseadas na solucao de sucralose, onde os parâmetros foram: X= 24,90±0,97%, X1= -10,60±0,05%, γ= 11,80±0,04%; γ1= 0,90±0,01% e ee= 2,70±0,06%, e os niveis de CA expressados como porcentagem do valor diario de referencia, de acordo com a lei colombiana foram: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% e 55,9±1.3% de calcio e de vitamina B9, D e E, respectivamente. A engenharia de matrizes, utilizando a tecnica IV aplicada na uchuva afeta propriedades, atividade de agua, humidade, solidos soluveis, cor e textura, e representa uma metodologia eficaz para gerar valor acrescentado e enquadra-se no contexto de alimentos funcionais.

IMPREGNACIÓN DE UCHUVA (Physalis peruviana L.) DE FORMA SEMIESFÉRICA CON UNA EMULSIÓN FORTIFICANTE

The fortification of fruits with active components (AC) by vacuum impregnation process (VI) is a current alternative in the development of functional foods (FF). This study evaluated: the process VI in cape gooseberries (Physalis peruviana L.) hemispherical shaped with emulsion containing sucrose or sucralose, calcium and vitamins (D, E and B9); and its influence on the physicochemical fruit properties. Response to VI in fraction terms and volumetric deformation, in the vacuum stage (Χ1, γ1) and at the end of the process (X, γ) and effective porosity (ee) were evaluated. The respond to the VI was affected by the impregnation liquid, to be more favorable to emulsions composed of sucralose: were Χ: 24,90±0,97%, Χ1: -10,60±0,05%, γ: 11,8±0,04%; γ1: 0,90±0,01% and ee: 2,70±0,06%; and levels of AC as a percentage of daily reference value according to Colombian law were: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% and 55,9±1,3% for calcium and vitamins B9, D and E, respectively. Matrix Engineering using the technique VI and implemented in cape gooseberry affects properties like water activity, moisture, soluble solids, color and texture, and is an effective methodology to generate added value and greater competitiveness in the chain of gooseberry.^les^aLa fortificacion de frutas con componentes activos (CA) mediante el proceso de impregnacion a vacio (IV) es una alternativa para el desarrollo de alimentos funcionales. En el presente estudio se evaluo el proceso IV en uchuva (Physalis peruviana L.) de forma semiesferica con emulsiones que contienen sacarosa o sucralosa, calcio y vitaminas (B9, D y E);y su influencia sobre las propiedades fisicoquimicas del fruto. La respuesta a la IV se evaluo en terminos de fraccion y deformacion volumetrica en la etapa de vacio (X1, γ1) y al final del proceso (X, γ), y de la porosidad efectiva (ee). La respuesta a la IV se afecto por el liquido de impregnacion, siendo mejor con las emulsiones a base de sucralosa: X= 24,90±0,97%, X1= -10,60±0,05%, γ= 11,80±0,04%; γ1= 0,90±0,01% y ee= 2,70±0,06%; y los CA expresados como porcentaje del valor diario de referencia segun la normativa colombiana, fueron: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% y 55,9±1,3% para calcio y vitaminas B9, D y E, respectivamente. La ingenieria de matrices, utilizando la tecnica IV y aplicada en uchuva afecto propiedades como actividad acuosa, humedad, solidos solubles, color y textura, y representa una metodologia efectiva para generar valor agregado y mayor competitividad en la cadena de uchuva.^len^aThe fortification of fruits with active components (AC) by vacuum impregnation process (VI) is a current alternative in the development of functional foods (FF). This study evaluated: the process VI in cape gooseberries (Physalis peruviana L.) hemispherical shaped with emulsion containing sucrose or sucralose, calcium and vitamins (D, E and B9); and its influence on the physicochemical fruit properties. Response to VI in fraction terms and volumetric deformation, in the vacuum stage (X1, γ1) and at the end of the process (X, γ) and effective porosity (ee) were evaluated. The respond to the VI was affected by the impregnation liquid, to be more favorable to emulsions composed of sucralose: X= 24,90±0,97%, X1= -10,60±0,05%, γ= 11,80±0,04%; γ1= 0,90±0,01% and ee= 2,70±0,06%; and levels of AC as a percentage of daily reference value according to Colombian law were: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% and 55,9±1,3% for calcium and vitamins B9, D and E, respectively. Matrix Engineering using the technique VI and implemented in cape gooseberry affects properties like wateractivity, moisture, soluble solids, color and texture, and is an effective methodology to generate added value and greater competitiveness in the chain of gooseberry.^lpt^aA fortificacao de fruta com componentes ativos (CA) pelo processo de impregnacao a vacuo (IV) e uma alternativa ao desenvolvimento de alimentos funcionais. O presente estudo avalia o processo IV na fruta uchuva (Physalis peruviana L.) que apresenta forma semi-esferica, em emulsoes baseadas em solucoes de sacarose e sucralose, e teores de calcio e vitamina B9, D e E; e sua influencia sobre as propriedades fisico-quimicas e fisicas do fruto. A resposta para a IV foi avaliado em termos de fracao e deformacao volumetrica na fase de vacuo (X1, γ1) e no final do processo (X,γ), e da porosidade eficaz (e). A resposta a IV e afetada pelo liquido de impregnacao, sendo mais favoravel com emulsoes baseadas na solucao de sucralose, onde os parâmetros foram: X= 24,90±0,97%, X1= -10,60±0,05%, γ= 11,80±0,04%; γ1= 0,90±0,01% e ee= 2,70±0,06%, e os niveis de CA expressados como porcentagem do valor diario de referencia, de acordo com a lei colombiana foram: 16,4±3,3%, 12,1±1,2%, 104,0±2,8% e 55,9±1.3% de calcio e de vitamina B9, D e E, respectivamente. A engenharia de matrizes, utilizando a tecnica IV aplicada na uchuva afeta propriedades, atividade de agua, humidade, solidos soluveis, cor e textura, e representa uma metodologia eficaz para gerar valor acrescentado e enquadra-se no contexto de alimentos funcionais.