Novel functional foods from vegetable matrices impregnated with biologically active compounds

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 mult...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Alzamora, S.M., Salvatori, D., Tapia, M.S., López-Malo, A., Welti-Chanes, J., Fito, P.
Formato: JOUR
Materias:
Functional foods
Impregnation
Mineral and probiotics fortification
Vegetable matrix
Calcium
Health care
Nutrition
Tissue
Vacuum
Cell structure
Food products
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p205_Alzamora
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v67_n1-2_p205_Alzamora
record_format dspace
spelling todo:paper_02608774_v67_n1-2_p205_Alzamora2023-10-03T15:12:16Z Novel functional foods from vegetable matrices impregnated with biologically active compounds Alzamora, S.M. Salvatori, D. Tapia, M.S. López-Malo, A. Welti-Chanes, J. Fito, P. 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 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. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:López-Malo, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p205_Alzamora
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic 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
spellingShingle 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
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
topic_facet 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
description 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.
format JOUR
author Alzamora, S.M.
Salvatori, D.
Tapia, M.S.
López-Malo, A.
Welti-Chanes, J.
Fito, P.
author_facet Alzamora, S.M.
Salvatori, D.
Tapia, M.S.
López-Malo, A.
Welti-Chanes, J.
Fito, P.
author_sort Alzamora, S.M.
title Novel functional foods from vegetable matrices impregnated with biologically active compounds
title_short Novel functional foods from vegetable matrices impregnated with biologically active compounds
title_full Novel functional foods from vegetable matrices impregnated with biologically active compounds
title_fullStr Novel functional foods from vegetable matrices impregnated with biologically active compounds
title_full_unstemmed Novel functional foods from vegetable matrices impregnated with biologically active compounds
title_sort novel functional foods from vegetable matrices impregnated with biologically active compounds
url http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p205_Alzamora
work_keys_str_mv AT alzamorasm novelfunctionalfoodsfromvegetablematricesimpregnatedwithbiologicallyactivecompounds
AT salvatorid novelfunctionalfoodsfromvegetablematricesimpregnatedwithbiologicallyactivecompounds
AT tapiams novelfunctionalfoodsfromvegetablematricesimpregnatedwithbiologicallyactivecompounds
AT lopezmaloa novelfunctionalfoodsfromvegetablematricesimpregnatedwithbiologicallyactivecompounds
AT weltichanesj novelfunctionalfoodsfromvegetablematricesimpregnatedwithbiologicallyactivecompounds
AT fitop novelfunctionalfoodsfromvegetablematricesimpregnatedwithbiologicallyactivecompounds
_version_ 1807317631792840704

Ejemplares similares