Publicación:
ENRICHMENT OF APPLE SLICES WITH BIOACTIVE COMPOUNDS FROM POMEGRANATE CRYOCONCENTRATED JUICE AS AN OSMODEHYDRATION AGENT.

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dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.creatorJORGE JOSÉ MORENO CUEVAS
dc.date2018
dc.date.accessioned2025-01-10T15:02:40Z
dc.date.available2025-01-10T15:02:40Z
dc.date.issued2018
dc.description.abstractPOMEGRANATE JUICE IS AN IMPORTANT SOURCE OF BIOACTIVE COMPOUNDS, AND CRYOCONCENTRATED JUICE IS AN INTERESTING OSMODEHYDRATION AGENT TO ENRICH A VEGETAL MATRIX. THIS INVESTIGATION AIMED TO INCORPORATE BIOACTIVE COMPOUNDS FROM POMEGRANATE CRYOCONCENTRATED JUICE INTO APPLE SLICES USING OSMODEHYDRATION (OD) ASSISTED BY PULSE VACUUM (PV) AND OHMIC HEATING (OH). THE APPLE SLICES (3?×?4?×?0.5?CM) WERE OSMODEHYDRATED USING A 47 °BRIX POMEGRANATE CRYOCONCENTRATED JUICE AT 30, 40, OR 50°C FOR 180?MIN WITH AN ELECTRIC FIELD OF 6.66?V/CM (50?V) AND A 5?MIN PULSED VACUUM. OVER THE TIME, ALL OF THE TREATMENTS APPLIED TO THE APPLE SLICES INCREASED THE SOLUBLE SOLIDS AND BIOACTIVE COMPOUNDS COMPARED WITH THE FRESH SAMPLE. PVOD/OH AT 50°C HAD THE HIGHEST CONTENT OF TOTAL ANTHOCYANIN DURING PROCESSING, AND THE BEST RESULTS FOR THE TOTAL FLAVONOIDS WERE OBTAINED WITH OD/OH AT 50°C AND 40°C. THE OSMODEHYDRATION ASSISTED BY PULSE VACUUM AND OHMIC HEATING USING A CRYOCONCENTRATED JUICE IS A USEFUL COMBINED TECHNIQUE TO ACQUIRE ENRICHED VEGETAL SAMPLES WITH BIOACTIVE COMPOUNDS.
dc.formatapplication/pdf
dc.identifier.doi10.1155/2018/7241981
dc.identifier.issn1745-4557
dc.identifier.issn0146-9428
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/10148
dc.languagespa
dc.publisherJOURNAL OF FOOD QUALITY
dc.relation.uri10.1155/2018/7241981
dc.rightsPUBLICADA
dc.titleENRICHMENT OF APPLE SLICES WITH BIOACTIVE COMPOUNDS FROM POMEGRANATE CRYOCONCENTRATED JUICE AS AN OSMODEHYDRATION AGENT.
dc.title.alternativeENRIQUECIMIENTO DE RODAJAS DE MANZANA CON COMPUESTOS BIOACTIVOS DE JUGO CRIOCONCENTRADO DE GRANADA COMO AGENTE OSMODEHIDRATANTE
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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