1
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Palle AA, Rakshit M, Srivastav PP. Effect of harvest-to-cooling delay and precooling on Kufri Jyoti (Solanum tuberosum) potato quality. Food Chem 2024; 452:139528. [PMID: 38733682 DOI: 10.1016/j.foodchem.2024.139528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 04/27/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024]
Abstract
Precooling is the rapid removal of field heat in harvested crops to preserve their quality and increase their shelf life. The following study was conducted to understand the importance of precooling and to optimize the precooling condition to extend the storage life of potatoes. Therefore, the study was divided into two components. In the first part, the Kufri Jyoti potatoes were subjected to field heat for 0-64 h, then were precooled for 48 h before sending to cold storage for 60 days. The results demonstrated that when the time delay was doubled, starch content (SC) decreased by 15.86%, reducing sugar content (RSC) increased by 32.71%, ascorbic acid content (AAC) decreased by 5.94% and total plate count (TPC) increased by 20.06%. Microstructural changes in potatoes due to the exposure to field heat were visible in SEM images. These results suggested a decrease in the quality of potatoes with an increase in time delay between harvest and cooling. In the second part of the study, the potatoes were precooled for 48 h at different temperatures (T) (6 °C, 8 °C, and 10 °C) and relative humidity (RH) (87%, 91%, and 95%), and their effect was studied on the same quality parameters after storage. Regression models were developed for each response, and models with non-significant lack of fit were selected for optimization. The analysis of the observations has shown that precooling aided in better quality retention of potatoes during cold storage.
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Affiliation(s)
- Aphiya Amulya Palle
- Center for Rural Development and Innovative Sustainable Technology, IIT Kharagpur, India.
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2
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van der Sman R, Schenk E. Causal factors concerning the texture of French fries manufactured at industrial scale. Curr Res Food Sci 2024; 8:100706. [PMID: 38435276 PMCID: PMC10909613 DOI: 10.1016/j.crfs.2024.100706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/05/2024] Open
Abstract
In this paper, we review the physical/chemical phenomena, contributing to the final texture of French fries, as occurs in the whole industrial production chain of frozen par-fried fries. Our discussion is organized following a multiscale hierarchy of these causal factors, where we distinguish the molecular, cellular, microstructural, and product levels. Using the same multiscale framework, we also discuss currently available theoretical knowledge, and experimental methods probing the relevant physical/chemical phenomena. We have identified knowledge gaps, and experimental methods are evaluated in terms of the effort and value of their results. With our overviews, we hope to give promising research directions such to arrive at a multiscale model, encompassing all causal factors relevant to the final texture. This multiscale model is the ultimate tool to evaluate process innovations for effects on final textural quality, which can be balanced against the impacts on sustainability and economics.
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Affiliation(s)
- R.G.M. van der Sman
- Wageningen Food & Biobased Research, Wageningen University & Research, the Netherlands
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3
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Trusinska M, Drudi F, Rybak K, Tylewicz U, Nowacka M. Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices. Foods 2023; 12:3957. [PMID: 37959076 PMCID: PMC10650465 DOI: 10.3390/foods12213957] [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: 09/30/2023] [Revised: 10/27/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has found recent application within the food industry, particularly for the cold formulation of fortified food products. Pulsed electric field (PEF) treatment can affect the food structure, influencing therefore the mass transfer phenomena during the further processing. Thus, the study aimed at investigating the effect of PEF treatment on selected physicochemical properties of vacuum-impregnated apples. Apple slices were vacuum impregnated with aloe vera juice solution with or PEF treatment at different intensities (125, 212.5 or 300 V/cm). The PEF was applied as a pretreatment-applied before the VI process as well as posttreatment-applied after the VI process. The VI process with aloe vera juice resulted in a sample weight increase of over 24% as well as structural changes, partial cell viability loss and color alteration. In addition, the decrease of bioactive compounds was observed, while antioxidant activity remained at a similar level as in raw material. PEF treatment adversely affected vacuum impregnation efficiency, causing microstructural changes and cell viability loss. Additionally, chemical composition modifications were evident through thermogravimetric analysis (TGA) and Fourier Infrared Spectroscopy (FTIR) analyses. Tissue hardness decreased significantly due to structural damage and caused high leakage from plant tissue, which resulted in hindering saturation with aloe vera juice during the VI process. Additionally, reduced bioactive substance content after PEF treatment was observed and the VI process did not restore apple samples of the bioactive compounds from aloe vera juice.
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Affiliation(s)
- Magdalena Trusinska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (M.T.); (K.R.)
| | - Federico Drudi
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.D.); (U.T.)
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (M.T.); (K.R.)
| | - Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.D.); (U.T.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (M.T.); (K.R.)
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4
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Bilbao-Sainz C, Chiou BS, Takeoka G, Williams T, Wood D, Powell-Palm MJ, Rubinsky B, McHugh T. Novel isochoric impregnation to develop high-quality and nutritionally fortified plant materials (apples and sweet potatoes). J Food Sci 2022; 87:4796-4807. [PMID: 36181485 DOI: 10.1111/1750-3841.16332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 08/10/2022] [Accepted: 08/24/2022] [Indexed: 11/26/2022]
Abstract
Isochoric impregnation was explored as a novel pressure-assisted infusion technique to fortify plant materials with bioactive compounds. Apple and potato cylinders were impregnated with a sucrose solution containing 4% ascorbic acid (AA) while freezing under isochoric conditions. Isochoric impregnation resulted in greater infusion of AA compared to infusion at atmospheric pressure, which demonstrated the feasibility of this impregnation technology. Processing temperatures (-3°C and -5°C) and processing times (1, 3, and 5 h) significantly affected the AA infusion. The AA content values ranged from 446 to 516 mg/100 g for apples and 322 to 831 mg/100 g for sweet potatoes under isochoric conditions. For both plant materials, isochoric impregnation at -3°C did not cause major changes in texture and microstructure of the biological tissues. These results indicated that isochoric impregnation of solid foods could be a feasible technology for infusion of bioactive compounds without significantly altering their matrix. PRACTICAL APPLICATION: The findings of this study showed that the use of isochoric impregnation as a fortification technique is a promising way to develop fresh-like and value-added products with improved nutrition during preservation at subfreezing temperatures.
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Affiliation(s)
- Cristina Bilbao-Sainz
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Bor-Sen Chiou
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Gary Takeoka
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Tina Williams
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Delilah Wood
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Matthew J Powell-Palm
- Department of Mechanical Engineering, University of California, Berkeley, California, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California, Berkeley, California, USA
| | - Tara McHugh
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
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5
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de Medeiros RAB, da Silva Júnior EV, Barros ZMP, da Silva JHF, Brandão SCR, Azoubel PM. Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods. Food Res Int 2022; 158:111539. [DOI: 10.1016/j.foodres.2022.111539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/06/2022] [Accepted: 06/17/2022] [Indexed: 11/24/2022]
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6
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Panayampadan AS, Alam MS, Aslam R, Kaur J. Vacuum Impregnation Process and Its Potential in Modifying Sensory, Physicochemical and Nutritive Characteristics of Food Products. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09312-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Lencina MS, dos Santos Ferreira C, Archaina D, Gómez MB, Mazzobre MF. Stability and bioaccessibility of iron in pumpkin discs vacuum impregnated with ferrous gluconate, β-cyclodextrin and ascorbic acid. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Cortez‐Latorre JD, Faicán M, Pirovani M, Piagentini A. Improving fresh‐cut apple quality and healthy potential‐related attributes through mild vacuum impregnation process. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15995] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Juan Diego Cortez‐Latorre
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química Universidad Nacional del Litoral Santa Fe Argentina
| | - María Faicán
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química Universidad Nacional del Litoral Santa Fe Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Santa Fe Argentina
| | - María Pirovani
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química Universidad Nacional del Litoral Santa Fe Argentina
| | - Andrea Piagentini
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química Universidad Nacional del Litoral Santa Fe Argentina
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9
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Duarte‐Correa Y, Vega‐Castro O, López‐Barón N, Singh J. Fortifying compounds reduce starch hydrolysis of potato chips during gastro‐small intestinal digestion in vitro. STARCH-STARKE 2021. [DOI: 10.1002/star.202000196] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yudy Duarte‐Correa
- School of Food and Advanced Technology and Riddet Institute Massey University Palmerston North New Zealand
- BIOALI Research Group Department of Food Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia Calle 67 # 53 – 108, Bloque 2 Medellín 050010 Colombia
| | - Oscar Vega‐Castro
- BIOALI Research Group Department of Food Faculty of Pharmaceutical and Food Sciences Universidad de Antioquia Calle 67 # 53 – 108, Bloque 2 Medellín 050010 Colombia
| | - Nataly López‐Barón
- Department of Agricultural, Food & Nutritional Science 2–54 Agr/For Centre – University of Alberta Edmonton AB T6G 2P5 Canada
| | - Jaspreet Singh
- School of Food and Advanced Technology and Riddet Institute Massey University Palmerston North New Zealand
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10
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Impact of Various Vacuum Impregnation Methods on Viability of Cereal Grains. Processes (Basel) 2021. [DOI: 10.3390/pr9081368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Grain viability is of key importance in the production of malt. This paper presents the results of research on the influence of vacuum impregnation of grains of various cereals on theirservice life. One malting barley cultivar, two wheat cultivars, and a rye cultivar mix were tested. The grain was subjected to wet vacuum impregnation and wet vacuum impregnation carried out cyclically under the pressure of 5 kPa. Then, samples of the impregnated grain were sown and its germination capacity was tested every 24 h to 120 h. The control sample was grain soaked under atmospheric pressure. Vacuum impregnation did not cause any significant changes in the germination capacity of the examined cereal varieties. The vacuum-impregnated grain displayed a higher initial water content and germinated faster. It was found that the impregnation did not disturb the internal structure of the grain, indicated by the fact that the most delicate part of the grain, i.e., the embryo, retained its vital functions in every examined case.
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11
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From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102677] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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12
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Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102437] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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13
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Mejía‐Águila RA, Aguilar‐Galvez A, Chirinos R, Pedreschi R, Campos D. Vacuum impregnation of apple slices with Yacon (
Smallanthus sonchifolius
Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14654] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Reina A. Mejía‐Águila
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Avda. La Molina S/N La Molina 12056 Lima, Peru
| | - Ana Aguilar‐Galvez
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Avda. La Molina S/N La Molina 12056 Lima, Peru
| | - Rosana Chirinos
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Avda. La Molina S/N La Molina 12056 Lima, Peru
| | - Romina Pedreschi
- Facultad de Ciencias Agronómicas y de los Alimentos Pontificia Universidad Católica de Valparaíso Calle San Francisco s/n La Palma Quillota Chile
| | - David Campos
- Instituto de Biotecnología Universidad Nacional Agraria La Molina Avda. La Molina S/N La Molina 12056 Lima, Peru
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14
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Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness. Processes (Basel) 2020. [DOI: 10.3390/pr8040428] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The study provides comprehensive information on the vacuum impregnation process applied to plant materials. It aims (in traditional applications) to ensure impermeability and elimination of porosity of various materials. The process substantially accelerates mass transfer in the liquid–solid system. The study describes the course of the process and accompanying phenomena as well its effects on plant tissues. The aim of the investigations was to determine the impact of some impregnation parameters (pressure, pressure change rate, vacuum maintenance time, relaxation time, and the coefficient of impregnating liquid viscosity) and the mode of impregnation (wet, dry, cyclic wet) on the degree of filling the plant tissue with the impregnating solution. Jonagold apples were used as the study material. The investigations have revealed that changes in the vacuum impregnation parameters (vacuum maintenance time, relaxation time, pressure change rate in the system) and the impregnation method do not exert a significant impact on the effectiveness of the process as expressed by the degree of permeation of the impregnating solution into the tissue. The pressure value and the viscosity coefficient were the only parameters that had a significant effect on the impregnation yield.
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Duarte-Correa Y, Granda-Restrepo D, Cortés M, Vega-Castro O. Potato snacks added with active components: effects of the vacuum impregnation and drying processes. Journal of Food Science and Technology 2019; 57:1523-1534. [PMID: 32180649 DOI: 10.1007/s13197-019-04188-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/18/2019] [Accepted: 11/19/2019] [Indexed: 11/25/2022]
Abstract
Potato snacks can be used as an ideal strategy for nutrient delivery, since they are one of the most widely consumed products in the world. Due to fried snacks are known to be a significant source of fat intake, consumption is changing towards healthier alternatives. The aim of this research is to evaluate the effect of vacuum impregnation and three dehydration techniques: heated air drying, freeze drying, and microwave vacuum drying of the potato snack that has been fortified with active components: calcium and vitamins C and E. Vacuum impregnation was evaluated using the response surface methodology that had a central composite experimental design with the following independent variables: vacuum pressure, vacuum stage time, and atmospheric stage time. The following were the dependent variables: fraction and volumetric deformation in the vacuum stage and at the end of the process and effective porosity. Finally, a sensorial analysis was carried out on the dehydrated potatoes. The results of the optimal vacuum impregnation process conditions were: a vacuum pressure of 77.3 kPa for 3.0 min followed by 4.0 min at atmospheric pressure. The content of calcium, vitamin C, and vitamin E in the impregnated potato were 956, 472, and 35 mg 100 g-1 dry solids, respectively. The highest retention of the active components in snacks was obtained by the combination of vacuum impregnation and the dehydration techniques in the following order: freeze drying, microwave vacuum drying, and then heated air drying. It can be concluded that the integration processes give an added value to potato snacks due to the increased content of the active components; additionally, the vacuum impregnation process together with microwave vacuum drying was the alternative that had the highest sensorial acceptability.
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Affiliation(s)
- Yudy Duarte-Correa
- 1BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Street 67 No. 53-108, Medellín, Colombia
| | - Diana Granda-Restrepo
- 1BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Street 67 No. 53-108, Medellín, Colombia
| | - Misael Cortés
- 2Faculty of Agricultural Sciences, Universidad Nacional de Colombia, Medellín, Colombia
| | - Oscar Vega-Castro
- 1BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, Universidad de Antioquia, Street 67 No. 53-108, Medellín, Colombia
- 3Faculty of Industrial Engineering, Corporación Universitaria Americana, Career. 42 No. 52-06 (Av. La Playa), Medellín, Colombia
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Luo W, Tappi S, Patrignani F, Romani S, Lanciotti R, Rocculi P. Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation. Journal of Food Science and Technology 2019; 56:4404-4416. [PMID: 31686672 DOI: 10.1007/s13197-019-03935-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2019] [Accepted: 07/08/2019] [Indexed: 10/26/2022]
Abstract
Vacuum impregnation (VI) has been recognized as a promising tool for the introduction of solutes into the internal structure of some porous food products. The enrichment of minimally processed potatoes with aromatic compounds could represent an interesting method for product innovation. This study was aimed at applying VI with rosemary essential oil on a minimally processed potato product in order to obtain an innovative fresh-cut potato product, and to evaluate its influence on the physico-chemical, sensorial and microbiological properties of potato sticks during refrigerated storage and after frying. A pressure of 60 mbar was applied for 30 min followed by a relaxation time at atmospheric pressure of 30 min to potato sticks immersed in rosemary oil solutions in concentration between 0 and 12%. Prepared samples were packed and stored at 4 °C for 14 days. Analytical determinations were carried out on the fresh and fried product. The weight gain of potatoes promoted by VI was in the range of 6-14%, depending on the concentration of rosemary essential oil. The rosemary essential oil concentration gradients of impregnated potato sticks were detected by GC analysis and sensorial test, evidencing their persistency during storage and after frying. The treatment seemed to improve microbiological stability, not affecting the texture, moisture, but slightly deteriorating the product color. Results obtained in the present study confirm the potentiality of VI for fresh products innovation.
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Affiliation(s)
- Wei Luo
- 1College of Food Science, Southwest University, Tiansheng Road 2, Chongqing, 400715 People's Republic of China
| | - Silvia Tappi
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy
| | - Francesca Patrignani
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Santina Romani
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Rosalba Lanciotti
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Pietro Rocculi
- 2Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, FC Italy.,3Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
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Pasławska M, Stępień B, Nawirska-Olszańska A, Sala K. Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples. Molecules 2019; 24:molecules24193533. [PMID: 31569588 PMCID: PMC6803864 DOI: 10.3390/molecules24193533] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/23/2019] [Accepted: 09/27/2019] [Indexed: 11/28/2022] Open
Abstract
The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, 40, 60, and 80 s) and atmospheric (4 min under atmospheric pressure). As infiltration liquids, fresh squeezed apple-pear juice (J), 3% citric acid solution (C), and distilled water (DW) were used. Mass transfer was analyzed based on three factors: Mass variation (MV), dry mass variation (DMV), and solid gain (SG). The outflow of native components and inflow of infiltration liquid has been described by mathematical models. The polyphenol content and antioxidant capacity (ABTS+, FRAP) were evaluated as the bioactive potential factors confirming native component outflow and incorporation of liquid molecules into an apple tissue. It was found that during VI of an apple tissue, intensive mass transfer occurred: Native components of fruit tissue outflowed and external ingredients of impregnation liquid inflowed into the material with the intensity proportional to the vacuum level and process time. The most beneficial conditions of apple cube VI were noticed at a vacuum level of 4 kPa for a minimum of 40 s, which is when the highest polyphenol content and antioxidant capacity occurred.
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Affiliation(s)
- Marta Pasławska
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| | - Bogdan Stępień
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
| | - Agnieszka Nawirska-Olszańska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37, 51-630 Wrocław, Poland.
| | - Kinga Sala
- Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland.
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Derossi A, Husain A, Caporizzi R, Severini C. Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies. Crit Rev Food Sci Nutr 2019; 60:1141-1159. [PMID: 30668142 DOI: 10.1080/10408398.2018.1559796] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Personalized nutrition means that we are unique in the way to absorb and to metabolize nutrients as a consequence of our genetic profile and the microbiome that we host in the gut. With the terminology of Personalized Food Manufacturing we want not only to stress the idea of the capability to manufacture food meeting our unique nutritional needs but - based on the idea that eating is a global experience - also to broad this to meet additional personal requirements and expectations, i.e. taste, texture, color, aspect, etc. To address this aim, traditional and advances technologies will have to be employed in new ways and new technological solutions will have to be implemented. All these considerations motivated our paper by which we want to explore and to discuss the technological options having the potential to produce personalized food. After pointing out the main diet styles, firstly we have analyzed the modern approaches of agricultural and animal nutrition in use to manufacture food for narrow group of consumers. Secondly, we have explored emerging technologies at disposal employable to manufacture customized food that meet our uniqueness. Finally the most important market products belonging in the sector of personalized food production have been considered.
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Affiliation(s)
- Antonio Derossi
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Ahmad Husain
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Rossella Caporizzi
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Carla Severini
- Department of Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation. ACTA ACUST UNITED AC 2018. [DOI: 10.1007/978-1-4939-3311-2_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Process standardization and storability of calcium fortified potato chips through vacuum impregnation. Journal of Food Science and Technology 2018; 55:3221-3231. [PMID: 30065433 DOI: 10.1007/s13197-018-3254-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/25/2018] [Accepted: 05/28/2018] [Indexed: 10/28/2022]
Abstract
Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient's delivery i.e. macronutrient calcium. The present study was carried out to standardize the process for development of calcium fortified potato chips through vacuum impregnation technique and to explore the acceptability of developed product through storage study of 3 months period at ambient storage conditions (~ 250 °C, 51% RH) in LDPE (low density polyethylene) packaging. Fortification of potato chips was done at 15 mm Hg vacuum pressure with GRAS fortificant of calcium (calcium chloride, E509) using different combinations of blanching time, vacuum time, and restoration time as per Box-Behnken design of response surface methodology. optimization was done on the basis of fortified calcium content as well as hardness of the end product. Results showed optimized process conditions (calcium chloride at 1.05% level, blanching for 1.69 min, vacuum exposure for 14.99 min, and rest time of 15.80 min) can fortify potato chips at 700 mg/100 g of calcium level with acceptable sensory attributes. The standardized product was also evaluated for its structural attributes through surface electron microscopy, flavor (umami) compounds along with shelf life. The developed fortified product has 4.5 and 7.1 times higher calcium content than its control and commercial counterparts respectively. Storage studies parameters (FFA value, PV value, sensory attributes and non enzymatic browning) showed that the fortified potato chips were acceptable up to 60 days of storage at ambient condition. Thus, calcium fortification through vacuum impregnation technique for a widely acceptable potato based snacks can be helpful in changing the perception of consumers for potato based snacks from the category of 'Junk food to Healthy food'.
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Moreira RG, Almohaimeed S. Technology for processing of potato chips impregnated with red rootbeet phenolic compounds. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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22
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Mashkour M, Maghsoudlou Y, Kashaninejad M, Aalami M. Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13590] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Mana Mashkour
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Yahya Maghsoudlou
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mahdi Kashaninejad
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mehran Aalami
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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Santana Moreira M, de Almeida Paula D, Maurício Furtado Martins E, Nascif Rufino Vieira É, Mota Ramos A, Stringheta PC. Vacuum impregnation of β-carotene and lutein in minimally processed fruit salad. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mônica Santana Moreira
- Food Technology Department; Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus; Viçosa-MG 36570-900 Brazil
| | - Daniele de Almeida Paula
- Food Technology Department; Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus; Viçosa-MG 36570-900 Brazil
| | | | - Érica Nascif Rufino Vieira
- Food Technology Department; Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus; Viçosa-MG 36570-900 Brazil
| | - Afonso Mota Ramos
- Food Technology Department; Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus; Viçosa-MG 36570-900 Brazil
| | - Paulo Cesar Stringheta
- Food Technology Department; Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus; Viçosa-MG 36570-900 Brazil
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Yılmaz FM, Ersus Bilek S. Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı. ACTA ACUST UNITED AC 2017. [DOI: 10.24323/akademik-gida.333673] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Rydzak L, Sagan A, Andrejko D, Starek A, Ślaska-Grzywna B, Blicharz-Kania A, Kobus Z, Natoniewski M. Changes in Particle Size Distribution of Bran and Flour Obtained from Vacuum Impregnated and Infra-red Heated Wheat Grain. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1949-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Loypimai P, Sittisuanjik K, Moongngarm A, Pimthong W. Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1990-1998. [PMID: 28720956 PMCID: PMC5495726 DOI: 10.1007/s13197-017-2635-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2017] [Accepted: 04/11/2017] [Indexed: 11/26/2022]
Abstract
This study investigated the effect of NaCl (2 and 4% (w/v)) and vacuum impregnation (VI) (150, 200, 250, and 300 Pa) on the quality parameters (water uptake, elongation ratio, visual color, and texture), tocols, γ-oryzanol and phenolic compounds of parboiled rice. Parboiling with NaCl and VI resulted in increased lightness and higher concentrations of bioactive compounds than rice parboiled by the traditional method. The highest concentration of tocopherols, γ-oryzanol, and phenolic acids (syringic, and ferulic acids) were obtained from parboiled rice with NaCl concentration at 2% (w/v) and VI at 250 and 300 Pa. As the NaCl concentration and VI levels increased the hardness L*, b* and ΔE values also increased, but the a* value and water uptake decreased. Results suggested that NaCl-VI soaking was observed to be an effective method for parboiling which promoted the visual color and enhanced the concentration of bioactive compounds in the parboiled rice.
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Affiliation(s)
- Patiwit Loypimai
- Division of Food Science and Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, 10600 Thailand
| | - Kulab Sittisuanjik
- Division of Food Science and Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, 10600 Thailand
| | - Anuchita Moongngarm
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham, 44150 Thailand
| | - Wilawan Pimthong
- Division of Food Science and Technology, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, 10600 Thailand
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27
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Yılmaz FM, Ersus Bilek S. Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13426] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fatih Mehmet Yılmaz
- Food Engineering Department; Adnan Menderes University; Efeler Aydın 09010 Turkey
| | - Seda Ersus Bilek
- Food Engineering Department; Ege University; Bornova İzmir 35100 Turkey
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28
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Zhang Y, Zhao JH, Ding Y, Nie Y, Xiao HW, Zhu Z, Tang XM. Effects of state/phase transitions on the quality attributes of mango(Mangifera indicaL.) during frozen storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13275] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yu Zhang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Jin-Hong Zhao
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Yang Ding
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Ying Nie
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Hong-Wei Xiao
- College of Engineering; China Agricultural University; Box 194 No. 17 Qinghua East Road Beijing 100083 China
| | - Zhen Zhu
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Xuan-Ming Tang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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29
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30
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Yang N, Zhu L, Jin Y, Jin Z, Xu X. Effect of electric field on calcium content of fresh-cut apples by inductive methodology. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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31
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Neri L, Di Biase L, Sacchetti G, Di Mattia C, Santarelli V, Mastrocola D, Pittia P. Use of vacuum impregnation for the production of high quality fresh-like apple products. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.02.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Volumetric and UV absorption studies on understanding the solvation behavior of polyhydroxy solutes in l-ascorbic acid(aq) solutions at T=(288.15 to 318.15)K. Food Chem 2016; 192:765-74. [PMID: 26304409 DOI: 10.1016/j.foodchem.2015.07.072] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2015] [Revised: 07/16/2015] [Accepted: 07/17/2015] [Indexed: 11/23/2022]
Abstract
Thermodynamic and spectroscopic data characterizing the solvation behavior of polyhydroxy compounds are in demand to get better understanding about the mechanisms of taste chemoreception, protein stabilization, etc. Apparent molar volumes for monosaccharides, disaccharides, derivatives, and polyols in (0.05, 0.15, 0.25 and 0.35) mol kg(-1) aqueous solutions of l-ascorbic acid have been determined from density data measured at (288.15, 298.15, 308.15 and 318.15)K under atmospheric pressure. Standard partial molar volumes at infinite-dilution and corresponding volumes of transfer of solutes from water to L-ascorbic acid(aq) have been calculated. Interaction coefficients and standard partial molar expansibilities have also been evaluated. The basic taste quality of studied solutes has been assessed from apparent massic volumes. UV absorption studies support the interactions between solutes and L-ascorbic acid. Influence of pH variation was taken into consideration while evaluating chemical behavior and stability of L-ascorbic acid in aqueous and buffer solutions.
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33
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Bellary AN, Indiramma A, Prakash M, Baskaran R, Rastogi NK. Anthocyanin infused watermelon rind and its stability during storage. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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35
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Castagnini J, Betoret N, Betoret E, Fito P. Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.044] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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36
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Betoret E, Betoret N, Rocculi P, Dalla Rosa M. Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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37
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Derossi A, Iliceto A, De Pilli T, Severini C. Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1843-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Galindo FG, Yusof NL. New insights into the dynamics of vacuum impregnation of plant tissues and its metabolic consequences. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1127-30. [PMID: 24917465 DOI: 10.1002/jsfa.6777] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2014] [Revised: 05/07/2014] [Accepted: 06/05/2014] [Indexed: 05/23/2023]
Abstract
The complex and highly interconnected intercellular air spaces of plant tissues occupied by gas or native liquid has offered the possibility for impregnation with a wide range of compounds. In food processing, the development of vacuum impregnation has allowed a controlled way to introduce these compounds to the tissue structure aiming at modifying structural, nutritional, and/or functional properties as well as improving the processability of fruits and vegetables. In the last 10 years, more than 100 research articles have been published on the topic and significant insights had been gained including improved understanding of mechanisms for mass transfer as well as the development of new, fascinating industrial applications. In the recent years, our knowledge on these aspects has increased by bringing new exploration technologies for studying the impregnation of porous materials and plant cell physiology approaches to bear on the topic. The aim of this paper is to highlight some of these exciting advances.
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Bellary AN, Rastogi NK. Ways and Means for the Infusion of Bioactive Constituents in Solid Foods. Crit Rev Food Sci Nutr 2015; 56:1126-45. [DOI: 10.1080/10408398.2012.757545] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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40
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Erihemu, Hironaka K, Oda Y, Koaze H. Iron enrichment of whole potato tuber by vacuum impregnation. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.043] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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41
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Radziejewska-Kubzdela E, Biegańska-Marecik R, Kidoń M. Applicability of vacuum impregnation to modify physico-chemical, sensory and nutritive characteristics of plant origin products--a review. Int J Mol Sci 2014; 15:16577-610. [PMID: 25244012 PMCID: PMC4200760 DOI: 10.3390/ijms150916577] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2014] [Revised: 08/19/2014] [Accepted: 09/03/2014] [Indexed: 11/16/2022] Open
Abstract
Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.
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Affiliation(s)
- Elżbieta Radziejewska-Kubzdela
- Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
| | - Róża Biegańska-Marecik
- Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
| | - Marcin Kidoń
- Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
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Effect of Selected Pretreatments on Impregnation of Curcuminoids and Their Influence on Physico-chemical Properties of Raw Banana Slices. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1312-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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Derossi A, De Pilli T, Severini C. Application of pulsed vacuum acidification for the pH reduction of mushrooms. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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44
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Yurttas ZS, Moreira RG, Castell-Perez E. Combined Vacuum Impregnation and Electron-Beam Irradiation Treatment to Extend the Storage Life of Sliced White Button Mushrooms (Agaricus bisporus). J Food Sci 2013; 79:E39-46. [DOI: 10.1111/1750-3841.12308] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2013] [Accepted: 09/26/2013] [Indexed: 11/28/2022]
Affiliation(s)
- Zeynep Sevimli Yurttas
- Dept. of Biological and Agricultural Engineering; Texas A&M Univ., College Station; TX 77843-2117 U.S.A
| | - Rosana G. Moreira
- Dept. of Biological and Agricultural Engineering; Texas A&M Univ., College Station; TX 77843-2117 U.S.A
| | - Elena Castell-Perez
- Dept. of Biological and Agricultural Engineering; Texas A&M Univ., College Station; TX 77843-2117 U.S.A
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Erihemu, Hironaka K, Koaze H, Oda Y, Shimada K. Zinc enrichment of whole potato tuber by vacuum impregnation. Journal of Food Science and Technology 2013; 52:2352-8. [PMID: 25829619 DOI: 10.1007/s13197-013-1194-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/29/2013] [Accepted: 10/03/2013] [Indexed: 10/26/2022]
Abstract
Zinc is a nutritionally essential truce element, and thus zinc deficiency (ZD) severely affects human health. More than 25% of the world's population is at risk of ZD. This study was initiated to examine the use of the vacuum impregnation (VI) technique for enriching zinc content of whole potatoes; the effect of vacuum time, restoration time, steam-cooking and storage at 4 °C on the zinc content of VI whole potatoes was evaluated. Whole potato tubers were immersed in a 9 g/100 g zinc (zinc gluconate) solution. Vacuum pressure of 1,000 Pa was applied for 0-120 min, and atmospheric pressure restoration for 0-4 h. Experimental results showed that the zinc content of VI potatoes increased with vacuum and restoration time. Moreover, VI-cooked unpeeled or peeled potatoes had 63-94 times and 47-75 times higher zinc contents than un-VI-cooked unpeeled or peeled potatoes, respectively. The world daily potato consumption (86 g) of the VI-cooked unpeeled and peeled potatoes provided adult men with 130-148% and 100-135% of the recommended daily allowance (RDA) of zinc, respectively. Also, the daily potato consumption of the unpeeled and peeled potatoes supplied adult women with 178-203% and 137-185% of the RDA level, respectively. In addition, the VI potatoes had 40 times higher zinc contents through 30 days of storage at 4 °C, compared with un-VI-treated potatoes. This study indicated that VI treatment of whole potatoes was useful for enriching the zinc content.
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Affiliation(s)
- Erihemu
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, 080 8555 Hokkaido Japan
| | - Kazunori Hironaka
- Department of Regional Agricultural Engineering, University of the Ryukyus, Nishihara, 903 0213 Okinawa Japan
| | - Hiroshi Koaze
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, 080 8555 Hokkaido Japan
| | - Yuji Oda
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, 080 8555 Hokkaido Japan
| | - Kenichiro Shimada
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, 080 8555 Hokkaido Japan
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Panarese V, Dejmek P, Rocculi P, Gómez Galindo F. Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.01.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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47
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Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0994-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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48
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Bellary AN, Rastogi NK. Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.04.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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