Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion

Flores-Andrade, E.; Pascual-Pineda, L.A.; Alarcón-Elvira, F.G.; Rascón-Díaz, Martha P.; Pimentel-González, D.J.; Beristaín, C.I.

doi:10.1016/j.jfoodeng.2017.02.005

Cited by 28 publications

(19 citation statements)

References 34 publications

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“…Furthermore, each of the reports of food investigations cited in the present paper werebased on wet vacuum impregnation, which is only one of many methods for implementation of the process. Therefore, the results of the present study cannot be fully compared with those reported by other authors [24][25][26][27][28][29][30][31][32][33][34].…”

Section: Discussioncontrasting

confidence: 74%

Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness

2020

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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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Section: Discussioncontrasting

confidence: 74%

Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness

2020

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“…Moreover, the impregnation liquid does not have to be as highly concentrated as during osmotic dehydration, which can be crucial in creating healthy low sugar and low salt foods. VI led to the obtainment of new products of high quality and unique, very beneficial properties, because the active compounds have particular roles in human health (probiotics, vitamins, antioxidants, antimicrobials, or other bioactive compounds), and can be incorporated into the fruit or vegetable during an intensive mass transfer under controlled, non-destructive conditions [7,8,9,10,11]. Low temperature and relatively short time of treatment by VI limits the unfavorable changes in cell structure, color, smell, and taste of food [12,13].…”

Section: Introductionmentioning

confidence: 99%

Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples

et al. 2019

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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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“…This technique has been used to incorporate vitamins, minerals, and probiotic microorganisms to fruits and vegetables (de Oliveira et al, ; Denoya et al, ; Erihemu, Hironaka, Koaze, Oda, & Shimada, ; Flores‐Andrade et al, ). However, studies involving the use of VI to add carotenoids are still scarce.…”

Section: Introductionmentioning

confidence: 99%

Vacuum impregnation of β-carotene and lutein in minimally processed fruit salad

Moreira

Paula

Martins

et al. 2017

J Food Process Preserv

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Natural pigments not only attribute color to food products but also provide health benefits to the consumer. Thus, different concentrations of the b-carotene and lutein were added to minimally processed fruit salads by vacuum impregnation (VI). Preliminary tests were performed to select the optimum treatment conditions (P: 500 mmHg; VI tempo: 7 min). It was found that in VI there was an average incorporation of 10.3%, while for the immersion technique this average was 4.17%.There was no significant difference (p > .05) pH, total titratable acidity, and total soluble solids between treatments and over the storage period, and a reduction in fruit firmness and the occurrence of color changes was verified. The VI time of 7 min was sufficient for 25 g of minimally processed fruit salad supplemented with b-carotene and lutein to meet the daily recommended quantity of carotenoids. Practical applicationsThe preparation of fruit salad is a viable and healthy alternative, considering the practicality offered. Acceptance of these products is directly related to appearance, where color is the characteristic initially assessed. Pigments are used to improve the appearance of products since during processing they may lose their natural color, or to make them more attractive, as well as offer health benefits related to antioxidant activity, anticancer activity, oxygen transport, and provitamin activity. However, they are easily degraded when exposed to light, heat, or pH alterations during processing and storage. It is, therefore, necessary to explore techniques that permit maximum absorption of these compounds to maintain the nutritional quality and characteristics, since their addition to the food matrix may protect them from degradation reactions. One of these technologies is vacuum impregnation, and this technique has previously been used to incorporate vitamins, minerals, and probiotic microorganisms.

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Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion

Cited by 28 publications

References 34 publications

Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness

Influence of Selected Parameters and Different Methods of Implementing Vacuum Impregnation of Apple Tissue on Its Effectiveness

Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples

Vacuum impregnation of β-carotene and lutein in minimally processed fruit salad

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