Vacuum impregnation of firming agents in red raspberries

Abstract

The optimal VI conditions identified in this study can be used to improve firmness and structural integrity of red raspberries by infusion of LMP and calcium. Findings on vacuum-impregnated red raspberries may be used to develop dehydrofrozen berries for incorporation into bakery and dairy products. © 2018 Society of Chemical Industry.

Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review

“…Similarly, Chen and Fan [ 31 ] reported decreased drip loss during thawing in trehalose-impregnated kiwifruit due to improved water-holding capacity of cryoprotectant and reduced damage by ice crystals. VI also enhances structural integrity by infusion of calcium into the cell matrix [ 32 ]. It is to be noted that, higher vacuum pressure may damage the microstructure of the matrix as observed in mango cubes [ 33 ] that, VI enhanced the intercellular spaces and cross-sectional area due to the alterations in mango tissues strongly correlating with the changes in water and solute mass transport.…”

Effect of vacuum impregnation on physical changes during table olive processing

“…It is well-known that the application of VI to fruit and vegetables may promote loss in firmness, in particular when using hypertonic solutions (Zhao and Xie, 2004). On the contrary, this technique has been widely tested to improve the texture of foods by introducing either calcium or the enzyme pectin methylesterase into them (Quintanilla et al, 2018;Servillo et al, 2018). We tried to perform VI on olives with calcium chloride solution but the cation did not penetrate inside the fruit nor was any weight change noted (data not shown), so all our VI assays were run with only tap water.…”

“…Among the different applications of VI, it has been studied extensively in recent years for the elaboration of minimally processed and dehydrated fruits enriched with health-promoting substances including phenolic compounds (Luo et al, 2019;Tylewicz et al, 2019). In addition, the infusion of calcium and the enzyme pectin methylesterase into fruits via VI is carried out to increase their firmness (Banjongsinsiri et al, 2004;Quintanilla et al, 2018), although the use of VI without firming agents may induce fruit softening due to structural deformations (Tylewicz et al, 2019). The rapid acidification of vegetables is another interesting application of VI to control microbial growth (Derossi et al, 2011).…”

Impregnacıón al vacío de proteínas de lactosuero concentrado en las cáscaras de naranja valencıa (Citrus sinensis)

“…Impregnación al vacío. Las cáscaras de naranja fueron pesadas en una balanza analítica, luego seguido fueron inmersas en la solución osmótica del concentrado de lactosuero; manteniendo una relación cáscaras: medio de 1:4 16,17 .…”

“…El efecto de la viscosidad de la disolución determina la entrada del líquido en los poros de la matriz13 , las disoluciones más concentradas es decir con mayor viscosidad, presentan mayor dificultad en penetrar los poros de la fruta lo que acompañado de la mayor presión osmótica, favorecería el proceso de deshidratación19 .Impregnación de proteínasBajo las condiciones óptimas obtenidas por superficie de respuesta para la impregnación al vacío de lactosuero concentrado en las cáscaras de naranja; Cháfer et al27 , utilizaron cáscaras de diferentes cítricos impregnándolas al vacío con soluciones isotónicas de sacarosa y glucosa, siendo excelentes matrices para la obtención de nuevos alimentos con interesantes componentes nutricionales debido a su estructura porosa; Díaz et al15 obtuvieron un snack de las cáscaras de naranja impregnándolas al vacío con miel de abeja con aceptación sensorial en las muestras sometidas a 60,0 °Brix y 45,0 kPa cercanos a los resultados optimizados de experimentación (54,0 °Brix y 57,0 kPa). Para Quintanilla et al16 las condiciones óptimas de tratamiento para incorporar pectina y cloruro de calcio en frambuesas rojas fueron un nivel de vacío de 50,8 kPa, 7 min de tiempo para impregnar cercano al parámetro optimizado de 7,70 min resultados de la experimentación.…”