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