Novel functional foods from vegetable matrices impregnated with biologically active compounds

Alzamora, Stella M.; Salvatori, Daniela; Tapia, María Soledad; López‐Malo, Aurelio; Welti‐Chanes, Jorge; Fito, P.

doi:10.1016/j.jfoodeng.2004.05.067

Cited by 156 publications

(104 citation statements)

References 16 publications

(19 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…VI has been used for the incorporation of physiologically active components (PAC) into the structure of food products especially fruit and vegetables . Osmotic treatment (OT) is considered to be a feasible technology for developing fruit and vegetable matrices to which functional ingredients can be successfully added to provide novel functional product categories and new commercial opportunities (Alzamora et al, 2005). OT is a non-thermal treatment, aiming to modify the composition of food material by partially removing water and impregnating it with solutes, without affecting the material's structural integrity (Spiess and Behsnilian, 1998).…”

Section: Importance Of Vacuum Impregnationmentioning

confidence: 99%

See 1 more Smart Citation

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Tiwari¹,

Thakur²

2016

Int. J. Curr. Res. Biosci. Plant Biol.

View full text Add to dashboard Cite

A b s t r a c t A r t i c l e I n f oVacuum impregnation (VI) is a non-thermal, non-destructive treatment that aims to modify the composition of food material by partially removing water and impregnating it with physiologically active compounds without affecting the material's structural integrity. Vacuum impregnation can be used to accelerate the Industrial process. It has various advantages like fast process, energy economical and easily performed at room temperature. VI basically fills large volume of intercellular spaces in tissues of fruits and vegetable and modifies the physico-chemical and the organoleptic properties of the same. Furthermore, providing enough information on the various advantages of these techniques is yet to be explored and is underutilized. Present review explores the importance and technique of VI with the future gaps so that the same technology can be further exploited commercially.

show abstract

Section: Importance Of Vacuum Impregnationmentioning

confidence: 99%

“…(Alzamora et al, 2005;Lakhanpal and Rana, 2015). In the present scenario many modified techniques have been developed to add these bioactive components (BAC) into the foods by various processes so that the food will have high health promoting values and at the same time that is being characterized by desirable sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Tiwari¹,

Thakur²

2016

Int. J. Curr. Res. Biosci. Plant Biol.

View full text Add to dashboard Cite

show abstract

“…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.…”

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Untitled

2017

FSN

View full text Add to dashboard Cite

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...

show abstract

“…En las frutas y vegetales los espacios intercelulares juegan un papel muy importante en la penetración de los microorganismos (Alzamora et al, 2005). En el caso de la manzana las células maduras del tejido parenquimático pueden tener un diámetro de 50-500 µm con espacios intercelulares del orden de 210-350 µm (Lapsley et al, 1992).…”

Section: 23d Cambios En Las Propiedades Mecánicasunclassified

Efecto de las condiciones de operación en los cambios fisicoquímicos y fisiológicos de frutas mínimamente procesadas por deshidratación osmótica

Gómez¹,

Luisa²

View full text Add to dashboard Cite

Novel functional foods from vegetable matrices impregnated with biologically active compounds

Cited by 156 publications

References 16 publications

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Vacuum Impregnation: A Novel Non-thermal Technique to Improve Food Quality

Untitled

Efecto de las condiciones de operación en los cambios fisicoquímicos y fisiológicos de frutas mínimamente procesadas por deshidratación osmótica

Contact Info

Product

Resources

About