Vacuum impregnation: A methodology for the preparation of a ready-to-eat sweet potato enriched in polyphenols

Abalos, Rosa Ana; Naef, Elisa Fernanda; Avilés, María Victoria; Gómez, María Beatriz

doi:10.1016/j.lwt.2020.109773

Cited by 32 publications

(28 citation statements)

References 21 publications

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“…Similar behavior has already been reported for impregnated kiwifruit [38] and apple tissues [39,40]. The reason for this change is the alterations of the tissue structural properties due to the application of vacuum and the partial replacement of the gas with a liquid, that promote changes in the refractive index [18,40]. The b* values were also lower after the VI process, but their drop ranged from 10 to 15% and it was not as pronounced as the change in the L* values.…”

Section: Color and Texture Parameterssupporting

confidence: 79%

“…Vacuum impregnation (VI) is a minimal processing technology based on the hydrodynamic mechanism that enables gas replacement in porous food structure, with an aqueous solution resulting in specific formulations of food in short treatments [16]. Vacuum impregnation with hypertonic solutions has been heavily studied, but recently there has been an increased research in vacuum impregnation with isotonic solutions, due to the better preservation of sensory characteristics which makes the MP fruits more appealing to consumers [17,18]. The use of various solutes has been investigated for the production of nutritionally fortified fruit products [19,20] or with the aim of increasing fruit stability [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

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Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions

Tappi

Velickova

Mannozzi

et al. 2022

Foods

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The aim of this study was to evaluate the effect of different solutions for vacuum impregnation (VI) of fresh-cut (FC) apples through an innovative multi-analytical approach. In particular, the individual and synergistic effects of ascorbic acid and calcium lactate on the preservation of freshness of FC apples was assessed through color, texture, microscopy, isothermal calorimetry, and time-domain nuclear magnetic resonance (TD-NMR) evaluations. The analysis was performed immediately after VI and after 24 h of refrigerated storage. The obtained results showed a good preservation of color and higher firmness in the impregnated samples. Concerning the metabolic heat production, a decrease following the VI treatment was observed, especially when the combined solution was used for the impregnation. The TD-NMR studies showed higher changes in terms of signal intensity and transversal relaxation time T2 after 24 h of storage, evidencing the meta-stability of the plant material for its dynamic tissue nature, and the dewatering/impregnation processes evolution until the achievement of dynamic equilibrium.

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Section: Color and Texture Parameterssupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions

Tappi

Velickova

Mannozzi

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Pretreatments before drying and processing can avoid nutrient losses and change the physical and chemical characteristics of the final products, even improving the nutritional value of the sweet potato. Ultrasound (US) [ 104 ] and vacuum impregnation (VI) [ 105 , 106 ] are the most frequently applied pretreatments for sweet potatoes.…”

Section: Effect Of Sweet-potato Processing On Phenolic Compoundsmentioning

confidence: 99%

“…Vacuum impregnation (VI) is a non-destructive treatment that takes advantage of the highly porous nature of most foods (i.e., vegetables, fruits, meats, cheese, etc.). Thus, the main purpose of VI is to add substances of interest to porous foods, replacing the native liquids or gases [ 105 , 112 , 113 ]. Overall, VI may be used to achieve qualitative, technological, or nutritional functionality [ 105 , 113 ].…”

Section: Effect Of Sweet-potato Processing On Phenolic Compoundsmentioning

confidence: 99%

Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing

et al. 2022

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Nowadays, sweet potato (Ipomoea batata L.; Lam.) is considered a very interesting nutritive food because it is rich in complex carbohydrates, but as a tubercle, contains high amounts of health-promoting secondary metabolites. The aim of this review is to summarize the most recently published information on this root vegetable, focusing on its bioactive phytochemical constituents, potential effects on health, and the impact of processing technologies. Sweet potato is considered an excellent source of dietary carotenoids, and polysaccharides, whose health benefits include antioxidant, anti-inflammatory and hepatoprotective activity, cardiovascular protection, anticancer properties and improvement in neurological and memory capacity, metabolic disorders, and intestinal barrier function. Moreover, the purple sweet potato, due to its high anthocyanin content, represents a unique food option for consumers, as well as a potential source of functional ingredients for healthy food products. In this context, the effects of commercial processing and domestic cooking techniques on sweet potato bioactive compounds require further study to understand how to minimize their loss.

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“…Vacuum impregnation is a kind of technology that can improve the impregnation rate rapidly. It uses the hydrodynamic mechanism and deformation relaxation phenomenon to cause the change of internal gas and external solution in impregnation, enhances the diffusion and permeability of the impregnation solution, and introduces the external liquid into the porous structure of the plant tissue (Abalos et al., 2020). This technology can be used to achieve nutritional fortification by introducing probiotics solution into plant tissue.…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Chen

Zhou

et al. 2021

J. Food Process. Preserv.

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A novel infrared‐assisted spouted bed drying (IRSBD) was adopted in this work to produce probiotics enriched Chinese yam snacks with high quality. The effects of drying temperature (30°C, 40°C, 50°C, 60°C, and 70°C) and airflow speed (16, 19, 22, 25, and 28 m/s) on drying characteristics, probiotics retention as well as storage stability and physical‐chemical qualities of yam snacks were studied. Results showed that the higher drying temperature and higher airflow speed were beneficial to shorten the drying time. Drying conditions had great effects on the polysaccharide yield, color, sensory quality, and storage stability of dried yams. Based on weighted comprehensive scoring, the product scores ranged from −1.092 to 0.647 were obtained. The optimal drying parameters for probiotics enriched Chinese yams were drying temperature of 40°C and airflow speed of 22 m/s. Under this condition, the probiotics could remain above 1 × 106 CFU/g for 42 days. Practical applications The healthy snack foods enriched with probiotics can meet consumers’ health demands, providing intestinal protection for people. In order to keep probiotics active, freeze‐drying are generally used but with high cost. IRSBD is an innovative combined drying technology based on infrared drying (IRD) and spouted bed drying (SBD) to overcome the nonuniform infrared heating of IRD and enhance the thermal efficiency of SBD. It was employed to dehydrate probiotics enriched Chinese yam, the products with best quality and storage stability were achieved under conditions that drying temperature of 40°C and airflow speed of 22 m/s. IRSBD provides a potential method for producing dried and probiotics enriched fruit and vegetable snacks with high‐quality.

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Vacuum impregnation: A methodology for the preparation of a ready-to-eat sweet potato enriched in polyphenols

Cited by 32 publications

References 21 publications

Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions

Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions

Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

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