UCHUVA (Physalis peruviana L.) ECOTIPO COLOMBIA, MÍNIMAMENTE PROCESADA INOCULADA CON LA CEPA NATIVA Lactobacillus plantarum LPBM10 MEDIANTE LA TÉCNICA DE IMPREGNACIÓN A VACÍO

A, Zaira Tatiana Marín; R, Misael Cortés; C, Olga Inés Montoya

doi:10.4067/s0717-75182010000400007

Cited by 4 publications

(4 citation statements)

References 35 publications

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“…Similar trends in texture were found by Botero, 2008 (23) and Ciro et al, 2007 (44), while Marin et al, 2011 (21), found no significant differences in F max during storage for impregnation with probiotics. Restrepo et al, 2009 (22), found significant differences in F Pulp by effect of VI, due to the hydrodynamic mechanism that leads to structural changes caused by pressure changes (45).…”

Section: Instrumental Texturesupporting

confidence: 78%

“…Adding calcium via VI has improved the texture of some fruits, given the interaction with pectic components of the cell wall (50-52); however, the decrease of ε and F max in the IG might be attributed to multiple factors: ripening process (2), the increase of moisture in the epidermis due to IE (21,22), the hydrodynamic mechanism and relaxation phenomena caused by the pressure changes that the fruit experiences during the VI process (53).…”

Section: Instrumental Texturementioning

confidence: 99%

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Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components

2013

Vitae

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Background: Functional Foods are considered nowadays by consumers as the range of foods of major interest. Objectives: The aim of the present work was the evaluation of color, texture and sensorial properties of fresh Cape Gooseberry (FG) and vacuum impregnated Cape Gooseberry (IG) with calcium and vitamins B9, C, D and E during storage at 4ºC. Methods: Entire cape gooseberries were vacuum impregnated (VI) with tocopherol and cholecalciferol emulsified in aqueous phase with sucrose, ascorbic acid, folic acid, calcium chloride, calcium fumarate, low methoxyl pectin, isolated soy protein, tensoactives and preservatives. The texture was determined from puncture assays, and the color from the CIE Lab coordinates. The sensorial profile was determined with the aid of trained panelists, through a multidimensional approach of characteristic descriptors of general appearance, odor, taste and texture. Results: The instrumental values of color and texture for IG were significantly different from the FG, because are being softer, more elastic, darker, brighter and of less color saturation. The samples of FG and IG presented intense sensorial characteristics in the descriptors orange color, brightness, spherical uniformity, smooth surface, fresh appearance, odor, cape gooseberry characteristic taste and frutal, fleshy texture, juicy, firmness and turgidity. By the effect of VI process the most relevant significant differences were the descriptors orange color, superficial stains, fresh appearance, sweet taste and cape gooseberry characteristic taste, soft texture, firmness and juicy; whereas for the effect of storage time were fresh appearance, dehydrated appearance, peduncle cicatrization, aromatic odor, overripe, cape gooseberry characteristic taste, frutal taste, soft texture, juicy, firmness and turgidity. Conclusions: The VI significantly affects the objective assessment of color and texture, finding correspondence with the sensorial evaluation; nonetheless, the general quality of the FG presented a greater score than those presented by IG.

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Section: Instrumental Texturesupporting

confidence: 78%

Section: Instrumental Texturementioning

confidence: 99%

Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components

2013

Vitae

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“…La uchuva (Physalis peruviana L.) pertenece a la familia Solanaceae, es una planta perenne, de hábito indeterminado, herbácea y arbustiva, el fruto que se asemeja a un fruto miniatura de tomate de cáscara (Physalis ixocarpa), es una baya casi redonda de 1.25 a 2.5 cm de diámetro, está envuelta en un cáliz, cuando madura es de color amarilloanaranjado y sabor agridulce y contiene entre 150 y 300 semillas. Es originaria de Sudamérica, principalmente de Perú, Ecuador y Colombia (Fischer, 2000), siendo este último el principal productor, seguido de Sudáfrica (Marín et al, 2010). En México no hay información sobre su producción o comercialización, pero existen otras especies silvestres de Physalis con frutos de sabor agridulce.…”

Section: Introductionunclassified

“…El fruto se consume principalmente en EE.UU., Inglaterra, Francia y Alemania (Salazar et al, 2008) de manera fresca y en productos procesados como mermeladas, dulces, almíbares, deshidratados, vinos y yogures. Este contiene fibra, proteínas, vitaminas A y C, hierro, calcio y fósforo (Fischer et al, 2014); además, se le atribuyen propiedades medicinales como purificar la sangre, disminuir la albúmina de los riñones, aliviar problemas de la garganta y próstata, y prevenir la osteoporosis (Marín et al, 2010;Ramadan, 2011).…”

Section: Introductionunclassified

VARIABILIDAD INDUCIDA EN CARACTERES FISIOLÓGICOS DE Physalis peruviana L. MEDIANTE RAYOS GAMMA 60Co APLICADOS A LA SEMILLA

et al. 2017

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La inducción de mutaciones es una alternativa para generar variabilidad genética en la naturaleza, o para incrementar la variabilidad genética en una población y obtener genotipos que pueden emplearse como progenitores en programas de fitomejoramiento. La uchuva (Physalis peruviana L.) es una Solanacea cuyo fruto es una baya de sabor agridulce; cuyas semillas presentan germinación tardía. El objetivo del presente estudio fue evaluar el efecto de los rayos gamma 60Co sobre características de germinación de la semilla y vigor de plantas de P. peruviana. El estudio se realizó en invernadero con cubierta de plástico UVII720, de agosto a octubre de 2015. Los tratamientos fueron 16 dosis de rayos gamma 60Co (Gy): 0, 5, 10, 20, 50, 75, 100, 125, 150, 175, 200, 225, 250, 275, 300 y 350. El experimento se realizó en un diseño completamente al azar con cuatro repeticiones. La radiación no afectó el porcentaje de germinación, ni el número de hojas, pero las plántulas de semillas irradiadas emergieron 8 d antes que el testigo; con 300 y 350 Gy la supervivencia fue menor a 50 %. Las plantas de semillas irradiadas con 125, 150, 200 y 225 Gy presentaron la mayor altura y diámetro de tallo. La mayor lectura SPAD y longitud de la raíz se observaron en las plantas testigo. La mayor longitud de entrenudo se tuvo con 125, 150, 175 y 200 Gy. Mediante la aplicación de rayos gamma 60Co pueden modificarse las características de la velocidad de germinación y algunas variables relacionadas con el establecimiento y vigor de las plantas de uchuva.

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Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation

Escobedo‐Avellaneda

García‐García

Valdez-Fragoso

et al. 2018

Food Engineering Series

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UCHUVA (Physalis peruviana L.) ECOTIPO COLOMBIA, MÍNIMAMENTE PROCESADA INOCULADA CON LA CEPA NATIVA Lactobacillus plantarum LPBM10 MEDIANTE LA TÉCNICA DE IMPREGNACIÓN A VACÍO

Cited by 4 publications

References 35 publications

Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components

Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components

VARIABILIDAD INDUCIDA EN CARACTERES FISIOLÓGICOS DE Physalis peruviana L. MEDIANTE RAYOS GAMMA 60Co APLICADOS A LA SEMILLA

Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation

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