Cambios en la composición físico química, polifenoles totales y actividad antioxidante de apio fresco (Apium graveolens L.) deshidratado por aire caliente y por liofilización
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La industria de alimentos busca que además de propiedades nutricionales, los alimentos otorguen propiedades funcionales. El apio ha sido utilizado desde tiempos inmemoriales pero poco se ha conocido sobre su contenido en compuestos bioactivos. En esta investigación se propuso medir los cambios en las características físico químicas, polifenoles totales (PT) y capacidad antioxidante (CA) después de aplicar deshidratación por aire caliente (DA) y liofilización (LF) con dos diferentes tipos de corte, en forma de vara (V) y rebanada (R). Se comprobó que los tratamientos de deshidratación pueden potenciar algunas características en el apio. Al comparar los resultados el tratamiento de (LF-R) presentó las mejores características con menor actividad de agua, 46 % de fibra dietaria total conformada por 41 % de fibra insoluble y 5 % de fibra soluble, 377,69 mg EAG/100g en contenido total de polifenoles y una capacidad antioxidante de 82,17 μmol ET/100g. Estos resultados permiten concluir que el apio es una materia prima con atributos funcionales y se lo puede industrializar con tecnologías de deshidratación, lo que permitirá tener un producto con compuestos bioactivos y larga vida útil.
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