Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation

Hironaka, Kazunori; Kikuchi, Megumi; Koaze, Hiroshi; Sato, Tadatoshi; Kojima, Masayasu; Yamamoto, Kazuo; Yasuda, Kimihiko; Mori, Motoyuki; Tsuda, Shogo

doi:10.1016/j.foodchem.2011.01.111

Cited by 73 publications

(57 citation statements)

References 32 publications

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“…Hironaka ve ark. [21], iki farklı çeşit bütün patateslerin askorbik asit ile zenginleştirilmesinde 15, 30 ve 60 dakika vakum sürelerinin etkilerini incelemişler ve 60 dakika vakum süresinin diğerlerine kıyasla askorbik asit geçişini 2.5 ila 5 kat artırdığını bildirmişlerdir. Panarese ve ark.…”

Section: Ozmoti̇k Dehi̇drasyon Ve Vakumlu Emdi̇ri̇m Teknoloji̇si̇unclassified

“…[20] vakumlu emdirim tekniğinde kütle transferinin ve gaz çıkışının gerçekleşmesinde basınç eşiğinin belirlenmesi için mikroskobik yöntem geliştirmişlerdir. Ürün gözeneklerine emdirim çözeltisinin geçişinin olduğu HDM aşamasının vakum sonrası atmosferik basınçta gerçekleşen restorasyon süresince gerçekleştiği bildirilmektedir [21]. Literatür incelendiğinde, vakum basıncının genellikle 100 -650 mmHg basınç aralığında, vakum süresinin 1 -10 dakika ve vakum sonrası restorasyon süresinin de 5 -30 dakika aralığında seçildiği görülmektedir.…”

Section: Ozmoti̇k Dehi̇drasyon Ve Vakumlu Emdi̇ri̇m Teknoloji̇si̇unclassified

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Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

Yılmaz¹,

Bilek²

2017

Akademik Gıda

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The Use of Vacuum Impregnation Technology for Development of Functional Fruit and Vegetable Products ABSTRACTVacuum impregnation is a unit operation where a mass transfer occurs between a liquid phase and a capillary of foods with a porous structure, like fruits and vegetables. In vacuum impregnation, a couple of processes take place explained by 'hydrodynamic mechanism' and 'deformation-relaxation phenomena' and during the processes, gas outlet from capillaries and liquid inlet from impregnation solution to capillaries are observed by swelling or shrinking of capillaries due to a pressure difference. Vacuum impregnation, however, previously developed to fasten the osmotic dehydration process, has become a popular method to enrich fruit and vegetable tissues with functional substances. Vacuum impregnation is described as a useful technique to transfer mineral, vitamin, phenolic compound, antimicrobial, anti-browning compounds, enzyme, etc. into fruit and vegetable tissues. In this review, the application of vacuum impregnation, hydrodynamic mechanism and deformation-relaxation phenomena, factors affecting process parameters and its use for the development of functional fruit and vegetable products are summarized by presenting results of the latest studies.

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Section: Ozmoti̇k Dehi̇drasyon Ve Vakumlu Emdi̇ri̇m Teknoloji̇si̇unclassified

Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

Yılmaz¹,

Bilek²

2017

Akademik Gıda

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“…Based on the infinite flat sheet, D ei values were determined from the following equation [46,47]: (6) …”

Section: (5)mentioning

confidence: 99%

“…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], vitamins [6], ascorbic acid [7], microcapsules [8] as well as inulin and piquin-pepper oleoresin [9] using osmotic treatment into solid food was demonstrated Received: October 19, 2017; Accepted: December 19, 2017; Published: December 29,2017 by many research workers. However, it is relatively a slow and time consuming process.…”

Section: Introductionmentioning

confidence: 99%

Untitled

2017

FSN

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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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“…Concerning VI of potato, only one report was found regarding enrichment of ascorbic acid content of whole potatoes (Hironaka et al 2011). However, no studies exist on vacuum impregnation of zinc for whole potatoes.…”

Section: Introductionmentioning

confidence: 99%

Zinc enrichment of whole potato tuber by vacuum impregnation

et al. 2013

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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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Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation

Cited by 73 publications

References 32 publications

Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

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Zinc enrichment of whole potato tuber by vacuum impregnation

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