Abstract
The aim of the research was to evaluate the effect of temperature (4, 20 and 30°C), time (0, 1, 2, 3, 4, 5 and 6 months) and the packaging conditions (with and without vacuum), during the storage of gooseberries added with calcium and vitamins B9, C, D3, E by means of vacuum impregnation and then dehydrated by air at 60°C and 2 m/s. The effect of the packing was not a critical factor in the stability of the physiologically active components (PAC). The calcium was stable at the storage conditions evaluated. Vitamins B9, C and D3 decreased with increasing storage time and temperature; whereas, vitamin E showed degradation. The best storage conditions during the 6 months were 4oC and atmospheric packing, reaching values of 434,0 ± 45,0mg; 179,1 ± 89,2mg; 28,3 ± 5,4mg; 3,5 ± 1,1g y 8,7 ± 1,2mg for calcium and vitamins B9, C, D3 y E respectively, complying with the descriptor “Excellent source” in all evaluated nutrients in a portion of 100g according to the Colombian regulations. The technique of vacuum impregnation is an effective pre-treatment for the incorporation of PAC, contributing to the generation of value of the cape gooseberry agro-chain.
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