<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342019000501151</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v10i5.1770</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de la deshidratación osmótica para el enriquecimiento con compuestos bioactivos en manzana]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of osmotic dehydration as a tool for enrichment with bioactive]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Osorio Gutiérrez]]></surname>
<given-names><![CDATA[Francisco Xavier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Peñaloza Ortiz]]></surname>
<given-names><![CDATA[Alondra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Maldonado Astudillo]]></surname>
<given-names><![CDATA[Yanik Ixchel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez Hernández]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar]]></surname>
<given-names><![CDATA[Ricardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Guerrero  ]]></institution>
<addr-line><![CDATA[Chilpancingo de los Bravo Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Guerrero  ]]></institution>
<addr-line><![CDATA[Chilpancingo de los Bravo Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2019</year>
</pub-date>
<volume>10</volume>
<numero>5</numero>
<fpage>1151</fpage>
<lpage>1156</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342019000501151&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342019000501151&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342019000501151&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El presente estudio evalúa efecto de la deshidratación osmótica (DO) de rodajas de manzana criolla cosechada en el estado de Guerrero en una emulsión (600 g solidos kg-1 emulsión) preparada con capsul, jamaica y una oleorresina de chile piquín adurante120 min a 40 °C. Además, la manzana se osmodeshidrató en una solución de sacarosa y sacarosa-jamaica para propósitos de comparación. Se analizó la influencia de la DO en la perdida de agua y en la ganancia de solidos durante el proceso. En el mismo sentido, se determinó el cambio de color, la ganancia de aceite, el contenido de fenoles solubles y antocianinas monoméricas, así como la fuerza máxima de compresión de las rodajas osmodeshidratadas liofilizadas. Las muestras tratadas con la emulsión mostraron un incremento en el contenido de aceite, fenoles solubles y antocianinas monoméricas. La presencia de jamaica en la solución osmótica favoreció el cambio de color de las muestras. Las micrografías de las rodajas osmodeshidratadas con la emulsión reveló la presencia de microcápsulas con aceite embebido en la microestructura de la manzana. Los resultaos obtenidos sugieren que esta técnica puede ser utilizada para impregnar rodajas de manzana con aceites y sustancias funcionales para producir alimentos más atractivos para el consumidor.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[deshidratación osmótica]]></kwd>
<kwd lng="es"><![CDATA[emulsión]]></kwd>
<kwd lng="es"><![CDATA[Jamaica]]></kwd>
<kwd lng="es"><![CDATA[manzana]]></kwd>
<kwd lng="en"><![CDATA[apple]]></kwd>
<kwd lng="en"><![CDATA[emulsion]]></kwd>
<kwd lng="en"><![CDATA[functional foods]]></kwd>
<kwd lng="en"><![CDATA[Jamaica]]></kwd>
<kwd lng="en"><![CDATA[osmotic dehydration]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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