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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) IV Iberoamerican Congress of Food Engineering (CIBIA IV). 67(1-2):205-214
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Abstract:

Functional foods affect beneficially one or more target functions in the body, beyond adequate nutritional effects, to either improve stage of health and well-being and/or reduce the risk of disease. Lastly, the range of functional foods has grown tremendously. One of the main objectives of the multinational collaborative project entitled "Emerging preservation techniques for foods of concern in Ibero-America" (CYTED Program), carried out from 1999 to 2004, was to analyze the feasibility of atmospheric and/or in vacuum impregnation treatments to incorporate physiologically active compounds into plant tissues without destroying the initial food matrix. This contribution brings together report of progress in the development of functional fruit and vegetable matrices enriched with probiotics and minerals (calcium and zinc). Main aspects discussed are the kinetics of matrix fortification, the viability of some active compounds and the interactions between calcium, the cell structure and the mechanical properties of fruit and vegetable tissues. Vacuum and/or atmospheric impregnation techniques seem to be feasible technologies for exploitations of fruit and vegetable tissues as new matrices into which functional ingredients can be successfully incorporated, providing novel functional product categories and new commercial opportunities. © 2004 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Novel functional foods from vegetable matrices impregnated with biologically active compounds
Autor:Alzamora, S.M.; Salvatori, D.; Tapia, M.S.; López-Malo, A.; Welti-Chanes, J.; Fito, P.
Ciudad:Valparaiso
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Inst. de Cie./Tecn. de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Apartado 47097, Caracas 1041, Venezuela
Depto. de Ing. Química, Univ. de Las Americas - Puebla, Ex-Hacienda Santa Catarina Martir, Puebla 72820, Mexico
Depto. de Tecn. de Alimentos, Univ. Politécnica de Valencia, Apartado 22012, 46071 Valencia, Spain
Palabras clave:Functional foods; Impregnation; Mineral and probiotics fortification; Vegetable matrix; Calcium; Health care; Impregnation; Nutrition; Tissue; Vacuum; Cell structure; Functional foods; Mineral and probiotics fortification; Vegetable matrix; Food products
Año:2005
Volumen:67
Número:1-2
Página de inicio:205
Página de fin:214
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2004.05.067
Título revista:IV Iberoamerican Congress of Food Engineering (CIBIA IV)
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p205_Alzamora

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Citas:

---------- APA ----------
Alzamora, S.M., Salvatori, D., Tapia, M.S., López-Malo, A., Welti-Chanes, J. & Fito, P. (2005) . Novel functional foods from vegetable matrices impregnated with biologically active compounds. IV Iberoamerican Congress of Food Engineering (CIBIA IV), 67(1-2), 205-214.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.067
---------- CHICAGO ----------
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" . IV Iberoamerican Congress of Food Engineering (CIBIA IV) 67, no. 1-2 (2005) : 205-214.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.067
---------- MLA ----------
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" . IV Iberoamerican Congress of Food Engineering (CIBIA IV), vol. 67, no. 1-2, 2005, pp. 205-214.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.067
---------- VANCOUVER ----------
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. J Food Eng. 2005;67(1-2):205-214.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.067