Influence of Storage Conditions on Freeze-Dried Apple Fortified With Vitamin E

Abstract

The effect of different storage conditions (temperature: 4, 20 and 30 °C; time: 30, 60, 90 and 180 days;package: with and without vacuum), is evaluated in terms of the stability of vitamin E, color and textureof freeze-dried apple fortified with vitamin E, using matrix engineering as a methodology for obtainingfunctional foods. The vitamin’s quantification was carried out using gas chromatography. The color’s bycoordinates CIE- L*a*b*, hue and chroma and texture by penetration test. Degradation of vitamin E wasmodeled using a first order kinetics. However the kinetic constants weren’t fitted by Arrhenius equation,due to an abrupt change in them between 4 and 20ºC, the effect of the transition from glassy to rubberystate in the product. At 4ºC, the color was acceptable at 180 days, whereas browning is observed at 20ºCand 30ºC, and is higher according to temperature and time. Vacuum packaging showed a negative effectin the samples color, probably due to the mechanical effects. Textural changes, caused by progressivemoisture gain, are related to permeability of packaging material, generating loss of crunch, which waswell evaluated at the initial control time (30 day).

Pilot-scale bioconversion of rice and sunflower agro-residues into medicinal mushrooms and laccase enzymes through solid-state fermentation with Ganoderma lucidum

“…Se conoce que para la formulación y producción de alimentos funcionales se deben considerar diferentes factores a la hora de su diseño y la incorporación de nutrientes, bioactivos o incluso extractos. Entre estos está la elección de la matriz alimentaria (181), el padecimiento o deficiencia a la cual se dirige el diseño y a la cual se hará el aporte paliativo o preventivo, siempre buscando que el resultado de su consumo evidencie la acción declarada (182), así como que las características organolépticas del producto final tengan una percepción favorable por parte de la población a la que van destinados (183).…”