INFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E

  • Misael CORTÉS R. Agricultural Science Faculty, Department of and Food Engineering, National University.
  • Amparo CHIRALT B. Department of Food Technology, Polytechnic University of Valencia.
  • Héctor SUAREZ M. Agricultural Science Faculty, Department of and Food Engineering, National University.
Keywords: Functional food, vitamin E, vacuum impregnation, storage, fortified freeze-dried apple

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 texture

of freeze-dried apple fortified with vitamin E, using matrix engineering as a methodology for obtaining

functional foods. The vitamin’s quantification was carried out using gas chromatography. The color’s by

coordinates CIE- L*a*b*, hue and chroma and texture by penetration test. Degradation of vitamin E was

modeled 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 rubbery

state in the product. At 4ºC, the color was acceptable at 180 days, whereas browning is observed at 20ºC

and 30ºC, and is higher according to temperature and time. Vacuum packaging showed a negative effect

in the samples color, probably due to the mechanical effects. Textural changes, caused by progressive

moisture gain, are related to permeability of packaging material, generating loss of crunch, which was

well evaluated at the initial control time (30 day).

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Published
2009-05-11
How to Cite
CORTÉS R. M., CHIRALT B. A., & SUAREZ M. H. (2009). INFLUENCE OF STORAGE CONDITIONS ON FREEZE-DRIED APPLE FORTIFIED WITH VITAMIN E. Vitae, 16(1). Retrieved from https://revistas.udea.edu.co/index.php/vitae/article/view/1423
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