This research aims to describe the different methodologies that have been developed for the conservation of two fruits (Physalis peruviana L. and Spondia purpurea) present in the Ecuadorian highlands, as well as in other American countries. Information has been collected regarding the development of alternative and efficient technologies for the conservation of these fruits and their bioactive compounds. The studies performed to date are associated with the effect that the different conservation methods have shown in the post-harvest behavior (color, antioxidant potential, polyphenols, etc.) of the fruits, as well as its characterization in different maturation stages (soluble solids, acidity, pH, etc.). The contrast and comparison of this information will support choosing the most appropriate methodology according to the objectives to be achieved and the available resources. The research concludes that the knowledge about the healthy components in fruits increase their consumption and therefore motivates, the research to preserve these components for a longer time, reducing costs and waste.
El presente trabajo investigó el contenido de polifenoles totales, carotenos, ácido ascórbico, capacidad antioxidante y el color de Physalis peruviana L. al ser deshidratada a 60 °C mediante secador de bandejas a una velocidad de 3 m/s y mediante estufa a la misma temperatura. El contenido de polifenoles totales se evaluó con el método de Folin-Ciocalteu y la capacidad antioxidante por el método 2,2-Difenil-1-Picrilhidrazilo (DPPH), el color mediante CIELab, carotenos por espectrofotometría y ácido ascórbico por titulación. Se encontró que la fruta presentó una capacidad antioxidante de 237.3 y 260.7 µmolTE /100 g, un contenido de polifenoles totales de 129.90 y 124.86 mg GAE/100 g, un contenido de carotenos de 136.96 y 149.26 µg/g, mientras que el contenido de ácido ascórbico fue de 21.03 y 19.10 mg/100 g para fruta de madurez 3 y 5 respectivamente. La capacidad antioxidante presentó una correlación inversa con el contenido de polifenoles y ácido ascórbico, pero directa con el de carotenos. La mayor conservación de las propiedades estudiadas, especialmente en los carotenos, se observó con el secador de bandejas, por lo que se recomienda este método de procesamiento de deshidratación.
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