Vacuum impregnation and drying of calcium-fortified pineapple snacks

Lima, Marla M.; Tribuzi, Giustino; Souza, José Antonio Ribeiro de; Souza, Ivan Gonçalves de; Laurindo, João Borges; Carciofi, Bruno Augusto Mattar

doi:10.1016/j.lwt.2016.05.016

Cited by 67 publications

(52 citation statements)

References 38 publications

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“…The vacuum impregnated water chestnuts provided 2.2 and 14.1 times higher iron content compared with the atmospheric pressure samples and fresh water chestnuts, respectively (Table ). This result is similar to other results (Erihemu, ; Lima et al, ). The reason is that large quantities of gas released because of the action of vacuum pressure, which caused irreversible deformation of the sample structure.…”

Section: Resultssupporting

confidence: 93%

“…The soluble solids content (Table ) showed that there was no significant differences ( p < .05) between VI samples and AI samples. However, the VI samples appeared a slight tendency of lower soluble solids content comparing with F samples, which was promoted by the impregnation of ferric pyrophosphate solution that dilutes the liquid phase of water chestnut samples and by the drainage of the native solution (Carciofi, Prat, & Laurindo, ; Lima et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…(Lobo et al, ; Moreno et al, ; Yangılar, ; Zhao, Park, Leonard, & Traber, ). According to these reports, mineral‐fortified food has been widely studied (Hironaka, Oda, & Koaze, ; Lima et al, ; Zunin, Turrini, Leardi, & Boggia, ). Many research works have been carried out to study calcium and zinc fortification (Joshi et al, ; Lima et al, ; Zhao, ).…”

Section: Introductionmentioning

confidence: 99%

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Vacuum impregnation and drying of iron‐fortified water chestnuts

Yang

et al. 2019

J Food Process Preserv

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Response surface methodology was used to optimize the processing conditions of iron‐fortified water chestnuts by vacuum impregnation (VI) technology. The results showed that the optimum conditions were achieved at a vacuum level of 51 kPa, vacuum time of 20 min, and restoration time of 9 min. Under optimal conditions, the vacuum impregnated water chestnuts provided 2.2 and 14.1 times higher iron content compared with the atmospheric pressure samples and fresh water chestnuts, respectively. Iron‐fortified water chestnuts were dried by vacuum drying, freeze‐drying, and hot air drying (AD). Five thin‐layer drying models were fitted during the hot AD of water chestnuts. The results indicated that the hot AD rates from vacuum impregnate samples were higher than that of atmospheric pressure samples and fresh water chestnuts samples. The Page model was suitable for the characterization of drying characteristics of water chestnut. The results of the scanning electron microscope showed that water chestnuts still maintained good microstructures after drying. Practical applications Iron is required for hemoglobin production in the cell precursors. Iron deficiency results in impaired erythropoiesis and iron‐deficient anemia. The iron deficiency is one of the major public nutrition problems that developing countries are facing. In this study, VI technology was used to replace conventional atmospheric pressure impregnation for iron enrichment of fruits and vegetables, which effectively improved the enhancement efficiency. This study can provide a reference for the development of functional food.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Vacuum impregnation and drying of iron‐fortified water chestnuts

Yang

et al. 2019

J Food Process Preserv

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“…In this sense, during the last years, a vacuum impregnation process had achieved an application to incorporate active components (AC) in porous foods (Castagnini, Betoret, Betoret & Fito, 2015), which consists of gas exchange and/or liquid occluded in a intercellular space by an external solution, which is promoted by a pressure gradient imposed by the process IV (de Lima et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components

Ordoñez¹,

Mesa²,

Rodríguez³

2017

Acta Agron.

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Agroindustria y Ciencia de los Alimentos / Agroindustry and Food ScienceThe influence of drying on cape gooseberry (Physalis peruviana L.) fruits added with active components La influencia del secado sobre frutos de uchuva (Physalis peruviana L.) adicionados con componentes activos AbstractDehydrated products added with active components (AC) represent a healthy alternative for modern consumer. The aim of this research was to evaluate the influence of drying process conditions of cape gooseberry (Physalis peruviana L.) impregnated under vacuum with AC and dehydrated. A factorial design was performed with two independent variables, 2 levels per variable (temperature: 50 and 60ºC, air velocity: 2.0 and 3.0 m.s -1 ) and three replicates per drying condition. In fact, cape gooseberry fruits were previously impregnated under vacuum with an emulsion containing calcium and vitamins B9, C, D3 and E, which were subjected to dehydration until a water activity of approximately 0.6. In addition, drying rate curves presented in all cases two periods of decreasing speed. An increase of drying temperature decreases the processing time, presenting a greater AC degradation, while the air velocity offers a non-significant effect. The treatment which have allowed an AC better retention and low processing times was 60° C and 2 m.s -1 , reaching levels of 204.8 ± 10.5 mg, 137.0 ± 34.7 μg, 13.6 ± 0.9 mg, 2.2± 0.6 μg, 7.0±1.2 mg for calcium and vitamins B9, C, D3 and E, respectively per 50 g serving of dehydrated cape gooseberry. An integration of the vacuum impregnation process with conventional air-drying, represents an effective technological alternative, which confers a higher added value to cape gooseberry fruit.Keywords: Functional foods, calcium, vacuum impregnation, dehydrated products, vitamins. ResumenLos productos deshidratados adicionados con componentes activos (CA) representan una alternativa saludable para el consumidor moderno. El objetivo de la investigación fue evaluar la influencia de las condiciones del proceso de secado sobre la uchuva (Physalis peruviana L.) impregnada al vacío con CA y deshidratada. Se utilizó un diseño factorial con dos variables independientes, 2 niveles por variable (temperatura: 50 y 60ºC; velocidad del aire: 2.0 y 3.0 m.s -1 ) y 3 réplicas por condición de secado. Los frutos de uchuva fueron previamente impregnados al vacío con una emulsión que contenía calcio y vitaminas B9 , C, D3 y E, además se sometieron a una deshidratación hasta una actividad de agua aproximada de 0.6. En adición a lo anterior, las curvas de velocidad de secado presentaron en todos los casos dos periodos de velocidad decreciente. El aumento de la temperatura de secado disminuye el tiempo de proceso, presentándose mayor degradación de los CA, mientras que la velocidad del aire ofrece un efecto no significativo. El tratamiento que permitió una mejor retención de los CA y bajos tiempos de proceso fue 60°C y 2 m.s -1 , alcanzando niveles de 204.8±10.5 mg, 137.0±34.7 mg, 13.6±0.9 mg, 2.2±0.6 mg, 7.0±1.2 mg para calcio y v...

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“…However, it is relatively a slow and time consuming process. Hence, a few techniques have been acknowledged in order to enhance the rate of osmotically induced mass transfer that include partial vacuum [10,11], pulsed vacuum [12], high pressure [13][14][15], high intensity pulsed electric field [16,17], ohmic heating [18,19] or ultrasound [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25].…”

Section: Introductionmentioning

confidence: 99%

Untitled

2017

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Functional foods are increasingly being accepted by the consumers due to rising demand for healthier food products. Generally, functional foods promote health and prevent diseases besides providing the basic function of supplying nutrients [1,2]. Infusion of compounds such as minerals [3], phenolic compounds [4,5] [20][21][22][23]. Application of high pressure treatment accelerated the diffusion of bioactive components into the solid food due to cell membranes permeabilisation resulting in decline in the resistance to infusion [24,25]. The application of high pressure pretreatment was described to increase the water and solute diffusion during osmotic dehydration of pineapples, potato, glutinous rice and turkey breast [26][27][28][29]. Sila et al.,[30] demonstrated that combined effect of high pressure treatment and CaCl 2 treatment improved the texture of carrots during thermal processing. High pressure-assisted infusion of pectin methyl esterase and calcium chloride in strawberry was shown to improve the firmness [13,31]. Mahadevan et al., [32] indicated that high pressure pretreatment increased infusion of quercetin by 3 times into cranberries as compared to untreated ones.Incorporation of synthetic antioxidants like Butylated Hydroxyanisole (BHA) and Butylated Hydroxy Toluene (BHT) are restricted by legislative laws and regulations due to carcinogenic effects [33]. Therefore, there has been an increasing trend to use natural antioxidants over the synthetic ones. Turmeric (Curcuma longa L.) is considered as one of the main source of antioxidants curcuminoids namely Curcumin, Demethoxycurcumin and Bisdemethoxycurcumin [34]. It can improve the visual appearance, delectableness and prolong the storage period of food products [35]. The recommended daily intake of curcuminoids is 0.1 mg/kg body weight [36]. Several biological activities have been also reported in turmeric such as antioxidant, anti-inflammatory, anti-psoriatic, anti-diabetic, antibacterial, and anticancer properties [37][38][39][40][41][42]. Exhilarated with this idea of to develop pineapple slices with enhanced nutrition and color, it was opined desirable to infuse natural antioxidant (curcuminoids) to enhance the nutrition profile. The present study indicated that high pressure pretreatment enhanced the diffusion coefficients of curcuminoids in pineapple slices. The process could provide great opportunities for food manufacturers to develop value-added products similar to the fresh one and with enhanced nutritional and quality attributes.The main objectives of the present work were (i) to study the effect of high pressure treatment on the infusion of curcuminoids into pineapple slices, (ii) to determine the diffusivity of water, solute as well as curcuminoids, and (iii) to assess the possible improvement of mass transfer kinetics osmotic treatment due to high pressure treatment. Materials and Methods Raw materialsPineapples (Ananas comsus L. (Merr.)) were purchased from a local super market in Mysore and stored in cold storage rooms (4±1ºC and 90...

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Vacuum impregnation and drying of calcium-fortified pineapple snacks

Cited by 67 publications

References 38 publications

Vacuum impregnation and drying of iron‐fortified water chestnuts

Vacuum impregnation and drying of iron‐fortified water chestnuts

The influence of drying on the physiological quality of cape gooseberry (Physalis peruviana L.) fruits added with active components

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