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Potatoes with pulp coloration, have a large number of antioxidant compounds, new varieties with agronomic and nutritional properties have been developed, from which the diploid potato cv Primavera was selected, a process of vacuum frying was applied. The aim of the present study was to evaluate the effect of the process conditions on the snacks quality of potatoes. Response surface methodology was used by a central composite design, with independent variables: ΔT (Toil-Tboiling point water) (°C), vacuum pressure (25-70 kPa), frying time (240-420 s) and dependent variables: antioxidant capacity, peroxides index, moisture, aw, texture, color, fat content for potato chips and polar compounds inside the frying oil. The results for the optimization process were: vacuum pressure = 59.4 kPa, ΔT = 50.8 °C and t =420 s. The optimization allowed to obtain a diploid potato snack with good quality 2538 Manuela Gallon Bedoya et al.

A biorefinery process was developed for a freeze-dried pomace of calafate berries (Berberis microphylla). The process consisted of extraction of lipophilic components with supercritical CO2 (scCO2) and subsequent extraction of the residue with a pressurized mixture of ethanol/water (1:1 v/v). scCO2 extracted oil from the pomace, while pressurized liquid extraction generated a crude extract rich in phenols and a residue rich in fiber, proteins and minerals. Response surface analysis of scCO2 extraction suggested optimal conditions of 60 °C, 358.5 bar and 144.6 min to obtain a lipid extract yield of 11.15% (d.w.). The dark yellow oil extract contained a good ratio of ω6/ω3 fatty acids (1:1.2), provitamin E tocopherols (406.6 mg/kg), and a peroxide index of 8.6 meq O2/kg. Pressurized liquid extraction generated a polar extract with good phenolic content (33 mg gallic acid equivalents /g d.w.), anthocyanins (8 mg/g) and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl test = 25 µg/mL and antioxidant activity = 63 µM Te/g). The extraction kinetics of oil by scCO2 and phenolic compounds were optimally adjusted to the spline model (R2 = 0.989 and R2 = 0.999, respectively). The solid extracted residue presented a fiber content close to cereals (56.4% d.w.) and acceptable values of proteins (29.6% d.w.) and minerals (14.1% d.w.). These eco-friendly processes valorize calafate pomace as a source of ingredients for formulation of healthy foods, nutraceuticals and nutritional supplements.

Tropical fruits have organoleptic and nutritional characteristics that are desired by consumers. The cape gooseberry (CG), strawberry (S), and blackberry concentrate (BC) contain a large number of bioactive compounds. The aim of this research was to determine the influence that a composition of a suspension based on CG, S, and gum arabic (GA) had the stability of a colloidal system. The emulsion was homogenized. A central composite experimental design was used and the independent variables were: % of cape gooseberry solids (STC) (50%–62%), strawberry solids (STS) (18%–24%), and gum arabic solids (STGA) (0.4%–0.6%). The dependent variables were viscosity (μ), zeta potential (ζ), particle size (D10, D50, D90), total solids (STCS), spectral stability index (R), and antioxidant activity (ABTS and DPPH). The suspension was experimentally optimized with the following results: STC:50%, STS:18.9%, STGA:0.6%, μ:485.27 ± 8.46, |ζ|:20.03 ± 1.04, D10:14.41 ± 1.61, D50:165.20 ± 3.36, D90:428.52 ± 17.53, STCS:11.20 ± 0.18, R:0.22 ± 0.03, ABTS:1,307.41 ± 18.71, and DPPH:1632.56 ± 73.19. Experimental validation of the optimal suspension formulation conditions showed good results, which meant that a stable suspension was obtained with high antioxidant activity. Practical applications The following research establishes the optimal formulation of a suspension based on strawberry, blackberry, and cape gooseberry. This was carried out in order to guarantee a quality feed (high in antioxidants and physicochemical stable) for the spray‐drying process. It is well‐known that obtaining a good product in a powder form depends largely on the good quality of the feed suspension. The cape gooseberry, strawberry, and blackberry are fruits with a great variety of bioactive compounds, although they have a short shelf life when they are in a fresh stage. Thus, it is considered important to develop products that largely preserve the nutritional properties of these fruits and at the same time extend their shelf life.