Artículo de publicación ISIThe aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at 300, 400 and 500 MPa/1, 3 and 5 min on nutritional and antioxidant properties of Cape gooseberry pulp after immediate application and after 60 days of storage. Proximal analysis, color, phenolic acids content and antioxidant capacity were determined. When analyzing the immediate effect of different treatments, a clear influence of HHP was observed in all the components of the proximal analysis. Regarding color, none of the three chromatic parameters showed significant differences with control leading to a minimum DE at 300 MPa/3 min. Changes in bound and free phenolic acids were evidenced after treatments. The maximum levels of TPC as well as antioxidant capacity were observed at 500 MPa/5 min. By the end of storage, all treated samples discolored leading to DE ¼ 14.9 at 500 MPa/5 min. The profile of free and bound phenolic acids presented differences compared to Day 0. The antioxidant capacity by means of ORAC increased for treatments above 300 MPa/5 min indicating the effectiveness of these treatments for the production of functional products based on gooseberry pulp. For treatments above 400 MPa/3 min, molds and yeasts were not detected.FONDECYT 1120102 and Research Department of Universidad de La Serena (DIULS), La Serena, Chile, as well as CONICYT for Jessica Lopez fellowship

Consumers are health conscious in order to have a nutritious diet leading to an increase of fruits intake due to their bioactive compounds. To prolong the shelf-life of fruits, dehydration is widely used In this work, the effect of convective dehydration on physico-chemical properties, color, vitamin C, -carotene, total phenolic content (TPC), flavonoids and antioxidant capacity during dehydration of Cape gooseberry (Physalis peruviana L.) fruits in the range 50-90 ºC was investigated. Chromatic parameters (L*, a*, b*) as well as Chroma and Hue angle were affected by drying temperature, which contributed to the discoloring of the fruits during this process. TPC, flavonoids and -carotene increased at 90 ºC from 321.05-356.68 mg gallic acid 100 g-1 dm, 99.25-144.29 mg quercetin equivalents 100 g-1 of dm and 722.30-783.16 mg 100 g-1 sample, respectively. The radical scavenging activity showed higher antioxidant activity at high temperatures rather than at low temperatures. Both, vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation between TPC and flavonoids with antioxidant capacity of the fruits was observed. Based on these results, this fruit is a potential candidate to develop new functional products.Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina;Fil: López, Jessica. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;Fil: Vega Galvez, Antonio. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;Fil: Torres, María José. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;Fil: Lemus Mondaca, Roberto. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile;Fil: Quispe Fuentes, Issis. Universidad de la Serena. Departamento de Ingeniería de Alimentos; Chile

The lethality of infectious diseases has decreased due to the implementation of crucial sanitary procedures such as vaccination. However, the resurgence of pathogenic diseases in different parts of the world has revealed the importance of identifying novel, rapid, and concrete solutions for control and prevention. Edible vaccines pose an interesting alternative that could overcome some of the constraints of traditional vaccines. The term “edible vaccine” refers to the use of edible parts of a plant that has been genetically modified to produce specific components of a particular pathogen to generate protection against a disease. The aim of this review is to present and critically examine “edible vaccines” as an option for global immunization against pathogenic diseases and their outbreaks and to discuss the necessary steps for their production and control and the list of plants that may already be used as edible vaccines. Additionally, this review discusses the required standards and ethical regulations as well as the advantages and disadvantages associated with this powerful biotechnology tool.