Calcium fortification of vegetables by vacuum impregnation: Interactions with cellular matrix

Calcium fortification of vegetables by applying vacuum impregnation (VI) is an alternative in developing functional foods. Nevertheless, calcium ions can interact with the plant tissue, modifying its mechanical and vacuum impregnation responses. These effects were studied in eggplant, oyster mushroo...

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Bibliographic Details
Published inJournal of food engineering Vol. 56; no. 2; pp. 279 - 284
Main Authors Gras, M.L, Vidal, D, Betoret, N, Chiralt, A, Fito, P
Format Journal Article Conference Proceeding
LanguageEnglish
Published Oxford Elsevier Ltd 01.02.2003
Elsevier
Subjects
Biological and medical sciences
Calcium fortification
EDXMA
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Mechanical properties
Research and development. New food products, dietetic foods and beverages
Vacuum impregnation
Vegetables
Mechanical properties
EDXMA
Vacuum impregnation
Vegetables
Calcium fortification
Plant tissue
Solanum melongena
Under vacuum
Calcium
Daucus carota
Interaction
Inorganic element
Fortified product
Impregnation
Health food
Vegetable crop
Dicotyledones
Quality
Angiospermae
Spermatophyta
Solanaceae
Umbelliferae
Edible fungi
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Summary:Calcium fortification of vegetables by applying vacuum impregnation (VI) is an alternative in developing functional foods. Nevertheless, calcium ions can interact with the plant tissue, modifying its mechanical and vacuum impregnation responses. These effects were studied in eggplant, oyster mushroom and carrot samples. Sample VI was carried out with isotonic solutions containing (i) sucrose and calcium lactate and (ii) sucrose. From the analysis of sample impregnation and deformation levels, the slight influence of Ca presence on the impregnation behaviour of these products could be concluded. Nevertheless, mechanical behaviour of eggplant and carrot were notably affected by calcium, although no significant effects were observed in oyster mushroom (without pectin in their cell architecture). Energy dispersive X-ray microanalysis (EDXMA) in impregnated products showed that calcium impregnation occurs in the intercellular spaces of eggplant and oyster mushroom and in xylem of carrot.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(02)00269-8