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Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review
Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4200760/ https://www.ncbi.nlm.nih.gov/pubmed/25244012 http://dx.doi.org/10.3390/ijms150916577 |
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author | Radziejewska-Kubzdela, Elżbieta Biegańska-Marecik, Róża Kidoń, Marcin |
author_facet | Radziejewska-Kubzdela, Elżbieta Biegańska-Marecik, Róża Kidoń, Marcin |
author_sort | Radziejewska-Kubzdela, Elżbieta |
collection | PubMed |
description | Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food. |
format | Online Article Text |
id | pubmed-4200760 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-42007602014-10-17 Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review Radziejewska-Kubzdela, Elżbieta Biegańska-Marecik, Róża Kidoń, Marcin Int J Mol Sci Review Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food. MDPI 2014-09-19 /pmc/articles/PMC4200760/ /pubmed/25244012 http://dx.doi.org/10.3390/ijms150916577 Text en © 2014 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Review Radziejewska-Kubzdela, Elżbieta Biegańska-Marecik, Róża Kidoń, Marcin Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review |
title | Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review |
title_full | Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review |
title_fullStr | Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review |
title_full_unstemmed | Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review |
title_short | Applicability of Vacuum Impregnation to Modify Physico-Chemical, Sensory and Nutritive Characteristics of Plant Origin Products—A Review |
title_sort | applicability of vacuum impregnation to modify physico-chemical, sensory and nutritive characteristics of plant origin products—a review |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4200760/ https://www.ncbi.nlm.nih.gov/pubmed/25244012 http://dx.doi.org/10.3390/ijms150916577 |
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