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Changes in the bioactive compounds of pasteurized gooseberry (Physalis peruviana L.) juice

Cambios en los compuestos bioactivos del jugo de uchuva (Physalis peruviana L.) pasteurizado

dc.creatorCarcamo-Medina, Lilian
dc.creatorEleazar-Turcios, Mildred
dc.creatorOrdoñez-Santos, Luis Eduardo
dc.date2019-05-15
dc.date.accessioned2021-03-18T21:12:27Z
dc.date.available2021-03-18T21:12:27Z
dc.identifierhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1279
dc.identifier10.22430/22565337.1279
dc.identifier.urihttp://test.repositoriodigital.com:8080/handle/123456789/11791
dc.descriptionThe worldwide market of fruit drinks is interested in exotic juices with high nutritional value, and part of that demand can be satisfied with gooseberry derivatives. Therefore, the objective of this study was to evaluate the effect of pasteurization on the concentration of vitamin C, carotenoids, and surface color of cape gooseberry juice. Gooseberry fruits in a state 5 of maturity (yellow-orange) were processed in a commercial juice extractor, and the obtained juice was mixed with distilled water in a 1: 1 ratio. Two pasteurization treatments (80 ° C for 15 minutes and 94 ° C for 29 minutes) were evaluated to establish their effects on the response variables (vitamin C, carotenoids, and surface color). The results indicate that the pasteurization treatments did not significantly affect the concentration of vitamin C or the luminosity. Nevertheless, the thermal treatments significantly increased (p<0.05), between 50 and 83 %, the concentration of carotenoids, the values of chromaticity, and the yellowing index of cape gooseberry juice. According to the results, it can be concluded that pasteurization treatments favor the nutritional quality and superficial color of said juice.  en-US
dc.descriptionEl mercado mundial de bebidas de frutas está interesado en jugos exóticos con alto valor nutricional y parte de esa demanda puede satisfacerse con derivados de uchuva. Por lo tanto, el objetivo de este estudio fue evaluar el efecto de la pasteurización sobre la concentración de vitamina C, carotenoides y el color superficial del jugo de uchuva. Frutos de uchuva en estado de madurez 5 (amarillo-naranja) se procesaron en un extractor de jugo comercial y el jugo obtenido se mezcló con agua destilada en una relación 1:1. Se evaluaron dos tratamientos de pasteurización (80 °C durante 15 minutos y 94 °C durante 29 minutos) para conocer sus efectos sobre las variables de respuesta (vitamina C, carotenoides y color superficial). Los resultados indican que los tratamientos de pasteurización no afectaron significativamente la concentración de vitamina C y la luminosidad. Sin embargo, los tratamientos térmicos aumentaron significativamente (p<0,05) entre 50 a 83 % la concentración de carotenoides, y los valores de cromaticidad e índice de amarillamiento en el jugo de uchuva. De acuerdo con los resultados, se puede concluir que los tratamientos de pasteurización favorecen la calidad nutricional y el color superficial del jugo de uchuva.          es-ES
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dc.publisherInstituto Tecnológico Metropolitano (ITM)en-US
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1279/1193
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1279/1291
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1279/1403
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dc.rightsCopyright (c) 2019 TecnoLógicasen-US
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.sourceTecnoLógicas; Vol. 22 No. 45 (2019); 145-153en-US
dc.sourceTecnoLógicas; Vol. 22 Núm. 45 (2019); 145-153es-ES
dc.source2256-5337
dc.source0123-7799
dc.subjectCarotenoidsen-US
dc.subjectvitamin Cen-US
dc.subjectexotic fruiten-US
dc.subjectluminosityen-US
dc.subjectchromaticityen-US
dc.subjectCarotenoideses-ES
dc.subjectvitamina Ces-ES
dc.subjectfruta exóticaes-ES
dc.subjectluminosidades-ES
dc.subjectcromaticidades-ES
dc.titleChanges in the bioactive compounds of pasteurized gooseberry (Physalis peruviana L.) juiceen-US
dc.titleCambios en los compuestos bioactivos del jugo de uchuva (Physalis peruviana L.) pasteurizadoes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeResearch Papersen-US
dc.typeArtículos de investigaciónes-ES


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