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Nuñez H, Retamal R, Jaques A, Pinto M, Valencia P, Valdenegro M, Ramirez C, Almonacid S, Córdova A. Impact of Advanced Impregnation Technologies on the Bioactivity, Bioaccessibility, and Quality of a Hydrolyzed Collagen-Enriched Apple Snack. Foods 2025; 14:817. [PMID: 40077520 PMCID: PMC11899327 DOI: 10.3390/foods14050817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2025] [Revised: 02/19/2025] [Accepted: 02/21/2025] [Indexed: 03/14/2025] Open
Abstract
The increasing demand for functional foods with added health benefits has driven the development of innovative food products. This study aimed to develop a functional snack made from Granny Smith apples enriched with hydrolyzed collagen using impregnation technologies, including vacuum impregnation (VI), ultrasound (US), and moderate electric field (MEF), and pretreatment with CO2 laser microperforations (MPs) combined with drying methods, including conventional drying (CD) and refractance window drying (RW). The collagen content increased significantly across treatments, with MP-I achieving the highest retention (79.86 g/100 g db). Compared with VI-CD (3.8 mg GAE/g db), MP-RW drying resulted in more total polyphenols (up to 7.2 mg GAE/g db), which was attributed to its shorter drying time (55 min vs. 160 min). The RW treatments also better-preserved color quality, with higher a* (red tones) and b* (yellow tones) values, especially in the MP-RW and US-RW treatments, highlighting their advantages in maintaining visual appeal. Texture analysis revealed that RW drying produced slices with reduced hardness and increased crispness, with MP-RW resulting in the highest sensory crispness score (8.3). In vitro digestion demonstrated that the (VI) treatment resulted in the highest degree of collagen bioaccessibility (~90%), underscoring the effectiveness of this method in improving nutrient delivery compared with the 65% MP, ~70% US, and ~74% methods. The ~90% bioaccessibility is particularly noteworthy, as it indicates that a significant portion of the impregnated collagen remains available for absorption, reinforcing the potential of VI as a strategy for developing functional foods with enhanced nutritional benefits.
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Affiliation(s)
- Helena Nuñez
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (R.R.); (A.J.); (M.P.); (P.V.); (C.R.); (S.A.)
- Programa de Doctorado de Ciencias Agroalimentarias, Facultad de Ciencias Agronómicas y de los Alimentos, Pontifica Universidad Católica de Valparaíso, Valparaíso 2340000, Chile;
| | - Rodrigo Retamal
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (R.R.); (A.J.); (M.P.); (P.V.); (C.R.); (S.A.)
| | - Aldonza Jaques
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (R.R.); (A.J.); (M.P.); (P.V.); (C.R.); (S.A.)
| | - Marlene Pinto
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (R.R.); (A.J.); (M.P.); (P.V.); (C.R.); (S.A.)
| | - Pedro Valencia
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (R.R.); (A.J.); (M.P.); (P.V.); (C.R.); (S.A.)
| | - Mónika Valdenegro
- Programa de Doctorado de Ciencias Agroalimentarias, Facultad de Ciencias Agronómicas y de los Alimentos, Pontifica Universidad Católica de Valparaíso, Valparaíso 2340000, Chile;
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco S/N, La Palma, Quillota 2260000, Chile
| | - Cristian Ramirez
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (R.R.); (A.J.); (M.P.); (P.V.); (C.R.); (S.A.)
| | - Sergio Almonacid
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, P.O. Box 110-V, Valparaíso 2390123, Chile; (H.N.); (R.R.); (A.J.); (M.P.); (P.V.); (C.R.); (S.A.)
| | - Andrés Córdova
- Programa de Doctorado de Ciencias Agroalimentarias, Facultad de Ciencias Agronómicas y de los Alimentos, Pontifica Universidad Católica de Valparaíso, Valparaíso 2340000, Chile;
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2340025, Chile
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Mierzwa D, Szadzińska J, Gapiński B, Radziejewska-Kubzdela E, Biegańska-Marecik R. Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries' quality. ULTRASONICS SONOCHEMISTRY 2022; 89:106117. [PMID: 35964529 PMCID: PMC9391597 DOI: 10.1016/j.ultsonch.2022.106117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/28/2022] [Accepted: 08/05/2022] [Indexed: 06/15/2023]
Abstract
Combined vacuum impregnation and ultrasound was proposed as an alternative method to improve the infusion of ascorbic acid in berry fruit. The effect of ultrasound application at different stages of impregnation - vacuum, relaxation, and both stages - on the qualitative characteristics of impregnated cranberries was investigated. The quality assessment was based on porosity, color, antioxidant capacity, anthocyanin, polyphenol and structure compound content. Ultrasound-assisted vacuum impregnation contributed to higher ascorbic acid content, smaller relative color difference, and greater antioxidant properties. It was found that the degree of impregnation varies considerably and depends on the stage of using ultrasound. Due to more favorable quality attributes, the conclusion was reached that ultrasound should be applied during the relaxation stage of vacuum impregnation.
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Affiliation(s)
- Dominik Mierzwa
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznań University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Justyna Szadzińska
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznań University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Bartosz Gapiński
- Division of Metrology and Measurement Systems, Institute of Mechanical Technology, Poznań University of Technology, ul. Jana Pawła II 24, 60-965 Poznań, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Róża Biegańska-Marecik
- Department of Food Technology of Plant Origin, Poznan University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
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Umaña M, Calahorro M, Eim V, Rosselló C, Simal S. Measurement of microstructural changes promoted by ultrasound application on plant materials with different porosity. ULTRASONICS SONOCHEMISTRY 2022; 88:106087. [PMID: 35785623 PMCID: PMC9256647 DOI: 10.1016/j.ultsonch.2022.106087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/15/2022] [Accepted: 06/28/2022] [Indexed: 05/26/2023]
Abstract
This research investigated the effects of ultrasound application (192 ± 6 W/L) on the microstructure of vegetables/fruits with different porosities, cell sizes and patterns (eggplants, beetroots, and apples), submitted to an immersion treatment in different liquids: distilled water, citric acid (1% w/v), and the vegetable/fruit juice, at 25 °C during 5 min. The ultrasound application did not significantly (p > 0.05) affect the size of the cells of the most porous material (eggplant) compared to the samples immersed without ultrasound assistance. The apple samples (with a middle-high porosity and the largest cells) were the most affected by ultrasound application. The median cell areas of samples treated with ultrasound in water and apple juice were 26 and 20% larger than those of samples treated without ultrasound, mainly because of cell wall disruption which caused the cells to merge into bigger clusters, but no effect was observed with the citric acid. Ultrasound application significantly (p < 0.05) increased the median cell area of the less porous raw matter (beetroot) only when the treatment was carried out in the vegetable juice (cells were 26% larger after treatment assisted with ultrasound than without it). Thus, the effects of ultrasound differ in materials with initially different characteristics.
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Affiliation(s)
- Mónica Umaña
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Marina Calahorro
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Valeria Eim
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain
| | - Susana Simal
- Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, Km. 7.5, 07122 Palma de Mallorca, Spain.
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