Evaluación Nutritiva y Nutraceútica de la Frutilla (Fragaria vesca) Deshidratada por el Método de Liofilización y Camparación con la Obtrenida por Deshidratación en Microondas.

Abstract

"The nutrtive and nutraceutic evaluation of the dehydrated Strawberry ( Fragaria vesca) by liophilization and comparison to the microwave-dehidrated one is an investigation work carried out at the laboratories of the Science Faculty ofthe ESPOCH. The objective was demonstrating that Iyophilization is a better dehydration method than that of the microwaves having as an efficiency indicator the Iyophilization process, the amhocyaninamount and the Vitamin C presence. The scientific-experimental and analytical methods were applied. Lyophilized 3mm, ómm, 9mm strawberries helping elect the best Iyophilizaion parameter as well as the Micromodulyo-11S, the Microkjeldhal, Soxhlet, HPLC equipment, were used. The 3mm thick strawbery concentrates in a better way the nutrients due to the fact that it has only 1.66% humidity. Compared to the dehydrated Strawberry in microwave oven, the values are more favorable in lyophilizaion and there is 4.37% ash in the Iyophilized strawberry and 4.149 in the microwave-dehydrated; fiber IS 10.67% in the Iyophilized and 5.69% in the microwave-dehydrated one; as to sugars, 73.52% in the Iyophilized and 70.04 in the microwave-dehydrated one, The vitamin C loss in the Iyophilized one is 30.45% 24.43% and in the microwave-dehydrated one, considering that Iyophilization was carried out in exposure to factors which degrade vitamin C. The anthocyanin quantity in the microwave-dehydration was 17.18% and 15.91% in the Iyophilized one. The microbiological analysis shows that the Iyophilized strawberry is more stables; fungi are found at 10 UFC/g and at 20 UFC/g in the microwave-dehydrated one. It was determined that the srawbenry dehydrated by Iyophilization keeps its organoleptic features, nutriive and mutraceutic value. Most components concentrate; fungi prolieation is minimized avoiding decay. Compared to the microwave-dehydration process, Iyophilization is a more effective method. It is recommended to study pharmacologically the Iyophilized strawberry because of its antioxidant and anticinflammatory properties."