Evaluation of osmotic dehydration as a tool for enrichment with bioactive compounds in apple

Authors

  • Francisco Xavier Osorio Gutiérrez Facultad de Ciencias Químico Biológicas-Universidad Autónoma de Guerrero. Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo de los Bravo, Guerrero, México. CP. 39090
  • Alondra Peñaloza Ortiz Facultad de Ciencias Químico Biológicas-Universidad Autónoma de Guerrero. Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo de los Bravo, Guerrero, México. CP. 39090
  • Yanik Ixchel Maldonado Astudillo Facultad de Ciencias Químico Biológicas-Universidad Autónoma de Guerrero. Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo de los Bravo, Guerrero, México. CP. 39090
  • Javier Jiménez Hernández Facultad de Ciencias Químico Biológicas-Universidad Autónoma de Guerrero. Av. Lázaro Cárdenas s/n, Ciudad Universitaria Sur, Col. La Haciendita, Chilpancingo de los Bravo, Guerrero, México. CP. 39090
  • Ricardo Salazar CONACYT-Universidad Autónoma de Guerrero. Av. Javier Méndez Aponte núm. 1, Fracc. Servidor Agrario, Chilpancingo de los Bravo, Guerrero, México. CP. 39070

DOI:

https://doi.org/10.29312/remexca.v10i5.1770

Keywords:

apple, emulsion, functional foods, Jamaica, osmotic dehydration

Abstract

The present study evaluates the effect of osmotic dehydration (OD) of slices of creole apple harvested in the state of Guerrero in an emulsion (600 g solid kg-1 emulsion) prepared with capsul, jamaica and an oleoresin of piquin chili r adurante120 min at 40 °C. In addition, the apple was osmodehydrated in a solution of sucrose and sucrose-jamaica for comparison purposes. The influence of OD on water loss and on the gain of solids during the process was analyzed. In the same direction, the color change, the oil gain, the content of soluble phenols and monomeric anthocyanins were determined, as well as the maximum compression force of the lyophilized osmodehydrated slices. The samples treated with the emulsion showed an increase in the content of oil, soluble phenols and monomeric anthocyanins. The presence of jamaica in the osmotic solution favored the color change of the samples. The micrographs of the osmodehydrated slices with the emulsion revealed the presence of microcapsules with oil soaked in the microstructure of the apple. The obtained results suggest that this technique can be used to impregnate apple slices with oils and functional substances to produce more attractive foods for the consumer.

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Published

2019-08-07

How to Cite

Osorio Gutiérrez, Francisco Xavier, Alondra Peñaloza Ortiz, Yanik Ixchel Maldonado Astudillo, Javier Jiménez Hernández, and Ricardo Salazar. 2019. “Evaluation of Osmotic Dehydration As a Tool for Enrichment With Bioactive Compounds in Apple”. Revista Mexicana De Ciencias Agrícolas 10 (5). México, ME:1151-56. https://doi.org/10.29312/remexca.v10i5.1770.

Issue

Vol. 10 No. 5 (2019)

Section

Investigation notes

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