N. Betoret

Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development

Abstract Health benefits are one of the specific issues that will greatly influence the food industry in the next few years. Functional foods are products that may provide a health benefit beyond the traditional content of nutrients, or through other added physiologically active components (PAC). Fruits and vegetables are increasingly being consumed because of their appreciated nutritional and fresh properties. The enrichment of these products with minerals, vitamins or other PAC can be a good choice to develop functional foods. Vacuum impregnation (VI) allows to introduce controlled quantities of a solution in the porous structure of fruit and vegetable (matrix). This solution can contain PAC, a w or pH depressors, antimicrobials, etc., in order to formulate functional, stable, fresh-like products. The feasibility of VI for a great quantity of fruits and vegetables is discussed by means of analysing their response to VI. Porosity and VI effectiveness of impregnated products were observed by Cryo-SEM. A model to determine the concentration level of PAC in the impregnating solution was established in order to formulate functional foods with different calcium and iron salts which could represent a determined percentage of the recommended daily intake of these minerals.

Development of probiotic-enriched dried fruits by vacuum impregnation

Abstract In this study an attempt is made to combine the beneficial effects of probiotics with fruit and vegetables by applying the vacuum impregnation process. Apple cylinders were impregnated either with commercial apple juice containing Saccharomyces cerevisiae , and with whole milk or apple juice containing 10 7 or 10 8 cfu/ml of Lactobacillus casei (spp. rhamnosus). Impregnated apple samples contained around 10 7 cfu/g. In order to increase stability and to assure fruit preservation, impregnated apple samples were air dried at 40 °C to a water content of 0.037 kg water/kg dry matter and stored at room temperature for two months. The content of L. casei viable cells in dried and stored product was greater than 10 6 cfu/g. This concentration level of probiotics is similar to that in commercial dairy products.

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 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.

Dried apples enriched with mandarin juice by vacuum impregnation improve antioxidant capacity and decrease inflammation in obese children.

BACKGROUND A favorable effect over development of degenerative diseases is derived of an adecuate intake of fruit and vegetables, mainly due to their antioxidant compounds OBJECTIVES The goal of this study was to test the effect in vivo over oxidant status and inflammation in obese children of a novel food product made of dried apples enriched with mandarin juice by vacuum impregnation. METHODS A four-week intervention study was conducted in 41 obese children (> 2 standard deviation score-body mass index). Participants were instructed to follow their usual diet supplemented with 40 g/day of the developed product. Anthropometric parameters were determined including body mass index, waist circumference and estimations of body fat percentage using bioelectrical impedance. Dietary intake was assessed by questionnaire. Metabolic risk factors (blood pressure, lipid profile, glucose and insulin resistance) were recorded. To determine oxidant status, plasma total antioxidant capacity and 8-hydroxydeoxyguanosine, as marker of oxidative damage to DNA, were investigated. High-sensitive C-reactive protein, tumor necrosis factor-α, and interleukins 6 and 1-α were measured as inflammatory markers. Measurements were collected at baseline and at the end of the intervention period. RESULTS Significant improvement in systolic blood pressure and lipid profile after intervention period was noted. A significant increase in the antioxidant capacity of plasma (ABTS and FRAP assays) and reductions in DNA oxidative damage and inflammatory markers were also found. CONCLUSION Overall, adding the product to the diet contributes to ameliorate oxidant and inflammatory status in obese children and several risk factors for atherosclerosis.

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

Abstract The effect of a product made of dehydrated apples enriched with mandarin juice by vacuum impregnation on markers of oxidative stress (plasma antioxidant capacity, carbonyl groups (CGs), 8-hydroxydeoxyguanosine (8OHdG) and α-tocopherol) was tested in rats. Six groups of animals were studied: one group was fed a standard diet; two groups were supplemented with dehydrated apple either impregnated or not with mandarin juice throughout 28 days; and three groups (one unsupplemented and two supplemented) were additionally treated with tamoxifen (TAM) for 21 days used for induction of oxidative stress. The rats treated with TAM showed an increase in aminotransferases, CGs and 8OHdG. All of these effects were significantly decreased in the animals after apple snack consumption; the addition of mandarin juice into the apple mainly accounts for increased levels of α-tocopherol in plasma and liver. These findings suggest that the food product have a protective action against oxidative stress induced by TAM in rats.

Sustainable Innovation in Food Science and Engineering

Abstract Nowadays the sustainability of a product, a process, or a system is assessed according to three dimensions: environmental, social, and economic. Sustainability challenges occur at all stages in the food system from production through processing, distribution, and retailing to consumption and waste disposal. Consequently, the promotion of organic and local foods is not the only way; there is another possibility that may foster continuing the production hegemony, emphasizing biotechnology and technological panaceas. Increasing research is being focused on the development of healthy, quality, and safe food products adapted to consumers’ needs and more environmentally friendly processes, that is, processes consuming energy more efficiently, generating less waste, and emitting less greenhouse-effect gases, among other features. This chapter contains detailed information about some measures taken by the food industry to ensure the supply of essential nutrients to as many individuals as possible assuring global sustainability. More specifically, the contributions of some techniques employed in the development of functional foods, such as formulation and blending, cultivation and breeding, microencapsulation, edible films and coatings application, vacuum impregnation and nutrigenomics, to increase the sustainability of the feeding process, are discussed.

Application of the Software e-SAFES (Based on SAFES Methodology) to Control Disinfection in the Sugar Extraction from Sugar Beet (Beta vulgaris L.)

Microbial contamination during extraction is an important control point in the production of sugar. It is associated with significant losses of sugar, increased production of molasses and, ultimately, a decline in the quality of juice extraction. Three species of microorganisms are responsible for microbial contamination in the extraction. Bacillus stearothermofilus constitutes the bulk of microbial contamination and the main product of its metabolism is lactic acid. Its content in the raw juice is an indicator of infection rate and shows the losses of sugar (Baryga, 2006); Leuconostoc is another type of organism that metabolizes sucrose and produces glucose. Other types of microorganisms of Lactobacillus species synthesize glucose and form dextran which has a negative impact on the technological process. With the contamination, the purification of raw juice is less efficient, filtering is hampered, sediments cover the heating surface reducing heat transfer, crystallization becomes difficult, and finally sugar yield is reduced (Santos et al., 2000). Some problems have arisen regarding the addition of formaldehyde to foods to extend shelf life. Foods known to be contaminated include noodles, salted fish, tofu. In some places formaldehyde is still used illegally as a preservative in foods, which exposes people to formaldehyde ingestion (IARC Monographs, 2006). The current trend is to minimize the application of synthetic disinfectants that may adversely affect health. Consumption and contact with some unnatural disinfectants contaminated food is a health hazard. Consuming contaminated food causes abdominal pain, vomiting, diarrhea, unconsciousness, cancer or even death (Department of Health and Human Services, 2005). This is the case of formalin which use in food production is banned in some European Union countries. In fact, formalin