Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment

被引:7
|
作者
Zunin, Paola [1 ]
Turrini, Federica [1 ]
Leardi, Riccardo [1 ]
Boggia, Raffaella [1 ]
机构
[1] Dept Pharm, Unit Pharmaceut & Food Chem & Technol, Via Brigata Salerno 13, I-16147 Genoa, Italy
来源
关键词
Iron; Enrichment; Olive fruits; Vacuum impregnation; Design of experiment; DEFICIENCY;
D O I
10.1007/s13197-017-2489-8
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this study vacuum impregnation (VI) was employed for the iron enrichment of olive fruits, which are very interesting as food vehicle for VI mineral supplementation for the porosity of their pulp. NaFeEDTA was chosen for olives fortification since it prevents iron from binding with compounds that could hinder it from being efficiently absorbed and since it causes few organoleptic problems. In order to improve the efficiency of the VI process, several parameters of the whole process were studied by design of experiment techniques. First of all D-optimal design was employed for a preliminary screening of the most significant process variables and showed that the concentration of VI solution was by far the most significant process variable, though its time in contact with olives was also significant. A factorial design was then applied to the remaining variables and it showed that the speed of the addition of VI solution was also significant. Finally, the application of a face centered composite design to the three selected variables allowed to detect processing conditions leading to final iron contents of 1.5-3 mg/g, corresponding to an introduction of 10-15 mg Fe with four or five fortified olive fruits. No effect on olive taste was observed at these concentrations. The results showed that olive fruits were the most interesting vehicles for the supplementation of both iron and other minerals.
引用
收藏
页码:481 / 487
页数:7
相关论文
共 46 条
  • [1] Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment
    Paola Zunin
    Federica Turrini
    Riccardo Leardi
    Raffaella Boggia
    Journal of Food Science and Technology, 2017, 54 : 481 - 487
  • [2] Iron enrichment of whole potato tuber by vacuum impregnation
    Erihemu
    Hironaka, K.
    Oda, Y.
    Koaze, H.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 59 (01) : 504 - 509
  • [3] The response of some properties of fruits to vacuum impregnation
    Salvatori, D
    Andres, A
    Chiralt, A
    Fito, P
    JOURNAL OF FOOD PROCESS ENGINEERING, 1998, 21 (01) : 59 - 73
  • [4] Impregnation properties of some fruits at vacuum pressure
    Mújica-Paz, H
    Valdez-Fragoso, A
    López-Malo, A
    Palou, E
    Welti-Chanes, J
    JOURNAL OF FOOD ENGINEERING, 2003, 56 (04) : 307 - 314
  • [5] Vacuum impregnation viability of some fruits and vegetables
    Andrés, A
    Salvatori, D
    Albors, A
    Chiralt, A
    Fito, P
    OSMOTIC DEHYDRATION & VACUUM IMPREGNATION, 2001, : 53 - 60
  • [6] NUTRITIONAL ENRICHMENT OF FRESH VEGETABLE BY VACUUM IMPREGNATION
    Ursachi, C.
    Segal, R.
    JOURNAL OF ENVIRONMENTAL PROTECTION AND ECOLOGY, 2011, 12 (03): : 1140 - 1145
  • [7] Use of Vacuum Impregnation for Minimally Processed Fruits and Vegetables
    Tamer, C. E.
    Copur, O. U.
    VI INTERNATIONAL POSTHARVEST SYMPOSIUM, 2010, 877 : 577 - 582
  • [8] Zinc enrichment of whole potato tuber by vacuum impregnation
    Kazunori Erihemu
    Hiroshi Hironaka
    Yuji Koaze
    Kenichiro Oda
    Journal of Food Science and Technology, 2015, 52 : 2352 - 2358
  • [9] Zinc enrichment of whole potato tuber by vacuum impregnation
    Erihemu
    Hironaka, Kazunori
    Koaze, Hiroshi
    Oda, Yuji
    Shimada, Kenichiro
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (04): : 2352 - 2358
  • [10] Development of probiotic-enriched dried fruits by vacuum impregnation
    Betoret, N
    Puente, L
    Díaz, MJ
    Pagán, MJ
    García, MJ
    Gras, ML
    Martínez-Monzó, J
    Fito, P
    JOURNAL OF FOOD ENGINEERING, 2003, 56 (2-3) : 273 - 277