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Los frutos de mora de los Andes (Rubus glaucus Benth) tienen un prometedor potencial de mercado con notables propiedades nutricionales y antioxidantes; no obstante, su vida útil limitada de 3-6 días plantea desafíos importantes. Se utilizó el proceso de Expansión Instantánea al Vacío (FVE) acoplado con el despulpado al vacío para obtener puré de mora. Se evaluaron diferentes tiempos de calentamiento (53, 75, 85 y 95 s) con vapor a una presión de 130 kPa. Se evaluaron los residuos insolubles en alcohol, la actividad residual de la enzima polifenol oxidasa (RAPPO), la retención de antocianinas, el ácido ascórbico y elagitaninos, las propiedades reológicas y la reducción microbiana en los purés después del proceso FVE y el despulpado al vacío (5kPa). Se seleccionó un tiempo óptimo de calentamiento con vapor de 85s para el proceso FVE, el cual mostró un 98% de retención para cianidin-3-O-glucósido y de 88% para el ácido ascórbico, además de una mayor extracción de elagitaninos en el puré a partir del torus y de las semillas de la mora. Los purés mostraron un comportamiento de flujo pseudoplástico creciente, correlacionado con el aumento en el %AIR. Se logró una reducción de más de 5 Log10 CFU / mL en los recuentos de mohos, levaduras, mesófilos aeróbicos y coliformes para todos los tratamientos. El néctar y el puré desarrollados a partir del puré óptimo procesado con FVE, tuvieron una aceptación favorable por parte de los consumidores, con una alta intención de compra. Los hallazgos sugieren que este proceso innovador tiene un gran potencial para desarrollo de productos de alta calidad.

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Recibido 2023-08-14
Aceptado 2023-08-17
Publicado 2023-09-08