Vacuum impregnation and osmotic dehydration in matrix engineering

Fito, P.; Chiralt, Amparo; Betoret, Noelia; Gras, M. L.; Cháfer, Maite; Martı́nez-Monzó, Javier; Andrés, Ana; Vidal, Daniel Ramón

doi:10.1016/s0260-8774(00)00220-x

Cited by 196 publications

(120 citation statements)

References 6 publications

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“…The specific characteristics of fruits have lead to an emerging area in agroalimentary industry in which fruit based functional foods are in progress (Fito et al, 2001). Characterisation of food properties and analysis of bioactive composition are not the only requirement during food research and product development but also the evaluation of the beneficial effects that can exert those bioactive components in vivo studies to verify health content claims.…”

Section: Discussionmentioning

confidence: 99%

“…The snacks were obtained following the methodology previously described in (Betoret et al, in press). The VI experiments were performed on a pilot scale using equipment designed in the Institute of Food Engineering for Development of the Polytechnic University in Valencia, Spain (Fito et al, 2001). A vacuum pressure of 50 mbar was applied for 10 min to the apple samples immersed in the mandarin juice after which atmospheric pressure was restored.…”

Section: Snack Preparationmentioning

confidence: 99%

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Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats

Codoñer‐Franch

Betoret

López-Jaén

et al. 2013

International Journal of Food Sciences and Nutrition

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Codoñer Franch, P.; Betoret Valls, ME.; López Jaén, AB.; Betoret Valls, N.; Fito Maupoey, P.; Valls Bellés, MV. (2013). Dried apple enriched with mandarin juice counteracts tamoxifen induced oxidative stress in rats. International Journal of Food Sciences and Nutrition. 64(7): 815-821. doi:10.3109/09637486.2013.798267. Dried apple enriched with mandarin juice by vacuum impregnation counteracts the liver oxidative effect of tamoxifen in rats. AbstractWe have investigated the effects of a product made of apple dehydrated enriched by vacuum impregnation of mandarin juice in decreasing oxidative stress biomarkers in rat induced liver injury by tamoxifen. A experimental design was undertaken in six groups of animals. One group fed a standard diet. Two groups were supplemented with 0.745 g/d of apples snacks/day either impregnated or not with mandarin juice during 28 days. Three groups of rats were treated with tamoxifen 1.54 mg/kg/day during 21 days; of these, one group was supplemented with the apple snacks and the other with the apple snacks impregnated with mandarin juice. Plasma aminotransferases were determined as index of hepatocellular damage and interleukin-6 as measure of inflammation. Plasma and liver carbonyl groups, indicative of protein oxidation, and α-tocopherol as evaluation of antioxidant defense were measured. The modified base 8-hydroxydexyguanosine as indicative of DNA damage was determined in liver. Tamoxifen induced an increase in aminotranferases and both plasma and liver markers of oxidative stress and DNA damage that decrease significantly after apple snack consumption; in most of cases they even reach normal values as those achieved previous to induce the injury with tamoxifen. The effect of the mandarin juice incorporated to the structure of apple mainly accounts for increasing levels of α-tocopherol in plasma and liver. The present study shown the potential protective action of the products made of dehydrated apple either impregnated or not with mandarin juice by vacuum impregnation for counteracting the chemically induced liver injury in rats.

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Section: Discussionmentioning

confidence: 99%

Section: Snack Preparationmentioning

confidence: 99%

Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats

Codoñer‐Franch

Betoret

López-Jaén

et al. 2013

International Journal of Food Sciences and Nutrition

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“…[11] Compared with salted and pickled processes, vacuum impregnation can preserve the nutrition of fresh materials better. [12] At present, the drying process was almost vacuum freeze-drying, which cost too much energy and processing time. [13] Pulsespouted MVD is a high-efficiency drying method; thus, this work investigates the feasibility of using MVD process for drying and impregnation of edamame to achieve the best quality of the product.…”

Section: Introductionmentioning

confidence: 99%

Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)

Zhang

Bhandari

et al. 2016

Drying Technology

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To develop a novel dehydrated edamame leisure food, the best edamame from different drying processes was selected to impregnate by different solutions in a vacuum. Microwave drying (MD), pulse-spouted microwave vacuum drying (MVD), vacuum infrared drying (VID), and hot air-drying (AD) were researched, when the drying quality of edamame samples was analyzed for microstructure, color, texture, and flavor. MVD product was found to be the most suitable sample for impregnation. Vacuum impregnation was undertaken with this dried edamame at different impregnated solutions (sucrose, trehalose, and maltose solutions). Through magnetic resonance imaging (MRI) analysis, it was found that three solutions were uniformly distributed in cotyledons after vacuum impregnation. There are some differences in flavor among the impregnated samples in electronic nose. The water state (bound, immobilized and free) in the samples was analyzed during MVD by low-field nuclear magnetic resonance (NMR). The water mobility was found strong in the samples in most of the drying process, and with the progression, the free water gradually disappeared. In the impregnated edamame, the water mobility was much weaker, thus the impregnated edamame can be assumed more suitable for snacks with a longer shelf-life.

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“…A pesquisa e desenvolvimento dos métodos de preservação de alimentos concentram-se nos processos durante os quais a estrutura do produto não é alterada e o seu valor nutricional é mantido (FITO et al, 2001).…”

Section: Introductionunclassified

Simulação da difusão multicomponente durante a desidratação osmótica em maçã: determinação dos coeficientes de difusão pelo método simplex

et al. 2010

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ResumoA perda de água e o ganho de açúcar foram modelados durante o processo de desidratação osmótica de cilindros de maçã. A transferência de soluto para a fruta e de água para a solução, foi modelada com base na 2ª Lei generalizada de Fick para difusão simultânea e resolvida por meio do método de elementos finitos utilizando o software COMSOL Multiphysics 3.2. Os coeficientes de difusão principais e cruzados, a relação entre o coeficiente de transferência de massa e o de condutividade mássica bem como o número de Biot foram determinados na simulação com a aplicação do método de otimização simplex por meio da minimização dos desvios percentuais. O valor dos desvios entre os dados experimentais e simulados foi de 5,76% para a sacarose e 2,95% para a água. A simulação, desprezando o número de Biot, indicou que a resistência externa pode ser desconsiderada no fenômeno de transferência de massa estudado. O sistema desenvolvido para simular a difusão da água e do soluto permitirá o controle e a modulação do conteúdo de açúcar nos cilindros de maçã. Palavras-chave: Difusão multicomponente, desidratação osmótica, método de elementos finitos AbstractWater loss and sugar gain were modeling during the osmotic dehydration process of cylinders of apple. The transfer of solute to the fruit and the water to the solution was based on Fick's 2nd law generalized for simultaneous diffusion and solved by the finite element method using the software COMSOL Multiphysics 3.2. The main and cross diffusion coefficients, the relationship between the mass transfer and mass conductivity coefficients, as well, the Biot number were determined on the simulation with the implementation of the simplex optimization method through minimization of the percentage deviations.

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Vacuum impregnation and osmotic dehydration in matrix engineering

Cited by 196 publications

References 6 publications

Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats

Dried apple enriched with mandarin juice counteracts tamoxifen-induced oxidative stress in rats

Analysis of drying properties and vacuum-impregnated qualities of edamame (Glycine max (L.) Merrill)

Simulação da difusão multicomponente durante a desidratação osmótica em maçã: determinação dos coeficientes de difusão pelo método simplex

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