Abstract:
The purpose of this paper was to analyze the ability of apple matrix for calcium incorporation by two different impregnation techniques (in vacuum or at atmospheric pressure) and to determine the effect of these treatments on material compression behavior. According to the operative pressure, calcium incorporated in 200 g of fruit would satisfy about 23-62% of the Adequate Intake for adults. The greatest calcium content (3100 ppm) was reached after 22 h atmospheric impregnation process, while the calcium amount incorporated during vacuum treatment was similar to the one obtained after ≅10 h atmospheric process. Calcium impregnated tissues exhibited different response to compression as compared with raw fruit, showing a decrease in the values of failure force and modulus of deformability. © 2005 Elsevier Ltd. All rights reserved.
Registro:
Documento: |
Artículo
|
Título: | Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts |
Autor: | Anino, S.V.; Salvatori, D.M.; Alzamora, S.M. |
Filiación: | Facultad de Ciencias Agrarias, Universidad Católica Argentina, Ramón Freire 183, 1426 Ciudad de Buenos Aires, Argentina Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Ciudad Universitaria, 1428 Ciudad de Buenos Aires, Argentina Member of Consejo Nacional de Investigaciones Cientificas Y Tecnicas de la Republica Argentina, Argentina
|
Palabras clave: | Apple; Calcium impregnation; Mechanical properties; Materials science; Process control; Tissue; Apple; Operative pressure; Calcium; Malus x domestica |
Año: | 2006
|
Volumen: | 39
|
Número: | 2
|
Página de inicio: | 154
|
Página de fin: | 164
|
DOI: |
http://dx.doi.org/10.1016/j.foodres.2005.07.003 |
Título revista: | Food Research International
|
Título revista abreviado: | Food Res. Int.
|
ISSN: | 09639969
|
CODEN: | FORIE
|
Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v39_n2_p154_Anino |
Referencias:
- Alzamora, S.M., Castro, M.A., Nieto, A.B., Vidales, S.L., Salvatori, D.M., The rol of tissue microstructure in the textural characteristics of minimally processed fruits (2000) Minimally Processed Fruits and Vegetables, pp. 153-171. , S.M. Alzamora M.S. Tapia A. López-Malo Aspen Publishers Inc. Gaithersburg, MD
- Alzamora, S.M., Salvatori, D., Tapia, M.S., López-Malo, A., Welti-Chanes, J., Fito, P., Novel functional foods from vegetable matrices impregnated with biologically active compounds (2005) Journal of Food Engineering, 67, pp. 205-214
- Anino, S., Salvatori, D., Alzamora, S.M., Matriz de manzana con calcio incorporado mediante procesos de impregnación (2003) IngenierIÍa de alimentos: Nuevas fronteras en el siglo XXI Calidad en El Procesado de Alimentos, 4, pp. 427-432. , P. Fito A. Mulet A. Chiralt A. Andrés Servicio de Publicaciones, Universidad Politécnica de Valencia Valencia
- Baltasar-Fernández, H., Astorga-Solari, E.R., López-Malo, A., Palou, E., Welti-Chanes, J., Enrichment of apple pieces with ascorbic acid and calcium throughout vacuum impregnation with calcium ascorbate (2003) IFT Annual Meeting Book of Abstracts, pp. 258-259. , 2003 July 12-16, Chicago, IL, USA (Abstract no. 104B-13). Chicago, IL: Institute of Food Technologists
- Betoret, N., Fito, P., Martínez-Monzó, J., Gras, M.L., Chiralt, A., Viability of vegetable matrices as support of physiologically active components (2001) Proceedings of the International Congress on Engineering and Food (ICEF 8), 2, pp. 1366-1371. , J. Welti-Chanes, G.V. Barbosa-Cánovas, J.M. Aguilera, 2000 April 9-13, Puebla, Mexico, Lancaster, PA: Technomic Publishing Co., Inc
- Clare, M., Hasler, C.M., Functional foods: Their role in disease prevention and health promotion (1998) Food Technology, 52 (11), pp. 63-70
- Diplock, A.T., Aggett, P.J., Ashwell, M., Bornet, F., Fern, F.B., Roberfroid, M.B., Scientific concepts of functional food in Europe: Consensus document (1999) British Journal of Nutrition, 81 (1 SUPPL.), pp. 1-S28
- Fito, P., Modelling of vacuum osmotic dehydration of foods (1994) Journal of Food Engineering, 22, pp. 313-328
- Fito, P., Andrés, A., Chiralt, A., Pardo, P., Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems (1996) Journal of Food Engineering, 27, pp. 229-240
- Fito, P., Chiralt, A., An approach to the modeling of solid food-liquid operations: Application to osmotic dehydration (1997) Food Engineering 2000, pp. 231-269. , P. Fito G. Barbosa-Cánovas E. Ortega Chapman & Hall New York
- Glenn, G.M., Poovaiah, B.W., Calcium-mediated post-harvest changes in texture and cell wall structure and composition in Golden delicious apples (1990) Journal of the American Society for Horticultural Science, 115, pp. 962-968
- Goldberg, I., (1994) Functional Foods, Designer Foods, Pharmafoods, Nutraceuticals, , Chapman & Hall New York, USA
- Gras, M.L., Vidal, D., Betoret, N., Chiralt, A., Fito, P., Calcium fortification of vegetables by vacuum impregnation interactions with cellular matrix (2003) Journal of Food Engineering, 56, pp. 279-284
- (1998) Dietary References Intake (DRI) for Calcium, Phosphorus, Magnesium, Vitamin D and Fluoride, p. 432. , Standing Committee on the Scientific Evaluation of Dietary References Intakes. Washington, DC: National Academy Press
- (1994) Opportunities in the Nutrition and Food Sciences, p. 109. , P.R. Thomas & R. Earl (Eds.), Institute of Medicine/National Academy of Sciences. Washington, DC: National Academic Press
- Izumi, H., Watada, A., Calcium treatments affect storage quality of shredded carrots (1994) Journal of Food Science, 59 (1)
- Jackman, R.L., Stanley, D.W., Area- and perimeter-dependent properties and failure of mature-green and red-ripe tomato pericarp tissue (1992) Journal of Texture Studies, 23, pp. 461-474
- Jackman, R.L., Stanley, D.W., Perspectives in the textural evaluation of plant foods (1995) Trends in Food Science and Technology, 6, pp. 187-194
- Monsalve-González, A., Barbosa-Cánovas, G.V., Cavalieri, R.P., Mass transfer and textural changes during processing of apples by combined methods (1993) Journal of Food Science, 58 (5), pp. 1118-1124
- Ortiz, C., Salvatori, D., Alzamora, S.M., Mushroom tissue as matrix for calcium incorporation by vacuum impregnation (2003) Latin American Applied Research, 33, pp. 281-287
- Poovaiah, B.W., Role of calcium in prolonging storage life of fruits and vegetables (1986) Food Technology, 40 (5), pp. 86-89
- Salvatori, D., (1997) Deshidratación Osmótica de Frutas: Cambios Composicionales Y Estructurales a Temperaturas Moderadas, , (DPhil thesis). Valencia: Servicio de Publicaciones de la Universidad Politécnica de Valencia
- Salvatori, D., Andrés, A., Chiralt, A., Fito, P., The response of some properties of fruits to vacuum impregnation (1998) Journal of Food Process Engineering, 21 (1), pp. 59-73
- Sorrivas, V., Morales, A., (1983) Introducción a la MicroscopIÍa Electrónica, , Centro Regional de Investigaciones Básicas y Aplicadas of BahIÍa Blanca and Banco del Sud BahIÍa Blanca, Argentina
- Tapia, M.S., Schulz, E., Gómez, V., López-Malo, A., Welti-Chanes, J., A new approach to vacuum impregnation and functional foods: Melon impregnated with calcium and zinc (2003) IFT Annual Meeting Book of Abstracts, p. 158. , 2003 July 12-16, Chicago, IL, USA (Abstract no. 60D-2). Chicago, IL: Institute of Food Technologists
- Waldron, K.W., Smith, A.C., Parr, A.J., Ng, A., Parker, M.L., New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture (1997) Trends in Food Science and Technology, 8, pp. 213-221
- Zemel, M.B., Role of dietary calcium and dairy products in modulating adiposity (2003) Lipids, 38, pp. 139-146
Citas:
---------- APA ----------
Anino, S.V., Salvatori, D.M. & Alzamora, S.M.
(2006)
. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Research International, 39(2), 154-164.
http://dx.doi.org/10.1016/j.foodres.2005.07.003---------- CHICAGO ----------
Anino, S.V., Salvatori, D.M., Alzamora, S.M.
"Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts"
. Food Research International 39, no. 2
(2006) : 154-164.
http://dx.doi.org/10.1016/j.foodres.2005.07.003---------- MLA ----------
Anino, S.V., Salvatori, D.M., Alzamora, S.M.
"Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts"
. Food Research International, vol. 39, no. 2, 2006, pp. 154-164.
http://dx.doi.org/10.1016/j.foodres.2005.07.003---------- VANCOUVER ----------
Anino, S.V., Salvatori, D.M., Alzamora, S.M. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Res. Int. 2006;39(2):154-164.
http://dx.doi.org/10.1016/j.foodres.2005.07.003