Development of an Apple Snack Enriched with Probiotic Lacticaseibacillus rhamnosus: Evaluation of the Refractance Window Drying Process on Cell Viability.

The objective of this study was to develop a dried apple snack enriched with probiotics, evaluate its viability using Refractance Window (RWTM) drying, and compare it with conventional hot air drying (CD) and freeze-drying (FD). Apple slices were impregnated with Lacticaseibacillus rhamnosus and dried at 45 °C using RWTM and CD and FD. Total polyphenol content (TPC), color (∆E*), texture, and viable cell count were measured, and samples were stored for 28 days at 4 °C. Vacuum impregnation allowed for a probiotic inoculation of 8.53 log CFU/gdb. Retention values of 6.30, 6.67, and 7.20 log CFU/gdb were observed for CD, RWTM, and FD, respectively; the population in CD, RWTM remained while FD showed a decrease of one order of magnitude during storage. Comparing RWTM with FD, ∆E* was not significantly different (p < 0.05) and RWTM presented lower hardness values and higher crispness than FD, but the RWTM-dried apple slices had the highest TPC retention (41.3%). Microstructural analysis showed that RWTM produced a smoother surface, facilitating uniform moisture diffusion and lower mass transfer resistance. The effective moisture diffusion coefficient was higher in RWTM than in CD, resulting in shorter drying times. As a consequence, RWTM produced dried apple snacks enriched with probiotics, with color and TPC retention comparable to FD.

Convective drying of mango enriched with phenolic compounds from grape residue flour under different impregnation methods.

This work evaluated the effect of convective drying of mango impregnated with grape residue flour polyphenols under different vacuum impregnation methods with or without performing osmotic treatment and ultrasound on the global quality of dried mango in relation to chemical, microbiological and sensory aspects. Higher retention of carotenoids, phenolic compounds, and ascorbic acid was obtained with shorter drying times and lower oxygen exposure. Impregnated dried samples submitted to ultrasound-assisted vacuum impregnation showed a higher drying rate, greater retention of carotenoids (6.77 µg/g DM), and softer samples. Greater retention of phenolic compounds (1.84 mg GAE/g DM) was obtained for osmotic dehydration-assisted vacuum impregnation dried mango, while osmosonication-assisted impregnation was able to retain the highest ascorbic acid content (7.05 mg/100 g DM). Sensory evaluation showed that the impregnated samples showed good acceptance. The combination of osmotic dehydration and ultrasound could be a suitable way to produce dried mango impregnated with grape residue polyphenols.

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.).

Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography-mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.

Impregnacıón al vacío de proteínas de lactosuero concentrado en las cáscaras de naranja valencıa (Citrus sinensis)

RESUMEN El objetivo de la investigación fue incorporar compuestos bioactivos provenientes del concentrado del desecho de la industria quesera en cáscaras de naranja variedad Valencia, aplicando la técnica de la impregnación al vacío. Asimismo, fue evaluar los efectos de la presión de vacío (50-60 kPa), tiempo de impregnación (5-15 min) y concentración osmótica de lactosuero (50-60°Brix). Se determinó las características fisicoquímicas y acondicionamiento de la materia prima. El diseño de la investigación para la optimización utilizado fue un diseño Box-Benhken con el programa Design Expert 11, teniendo 15 tratamientos con valores de las variables. El mayor contenido proteico se obtuvo por la combinación de tratamientos, ajustando a las cualidades del equipo, siendo la presión de vacío a 57,0 kPa, concentración de sólidos solubles 54 °Brix y el tiempo de 7,70 min, lo que produjo 3,84 ± 0,10 g de proteínas/100 g de muestra. Finalmente, se evaluó las características fisicoquímicas del producto optimizado, la transferencia de masa, ganancia de agua e incremento de sólidos y se realizó el análisis microbiológico que nos indicó que este alimento es apto para el consumo humano.

ABSTRACT The objective of the research was to incorporate bioactive compounds in orange peels of the Valencia variety from waste concentrate found in the cheese industry, applying the technique of vacuum impregnation. The effects of vacuum pressure (50 - 60 kPa), impregnation time (5-15 min) and osmotic concentration of whey (50-60°Brix) were also evaluated. The physicochemical and conditioning characteristics of raw material were determined. The research design for optimization used was a Box-Benhken design with the Design Expert 11 program, having 15 treatments with variable values. The highest protein content was obtained by the combination of treatments adjusted to equipment qualities: vacuum pressure of 57.0 kPa, soluble solids concentration 54 °Brix and 7.70 min, which produced 3.84 ± 0.104 g protein/100 g of sample. Finally, the physicochemical characteristics of the optimized product, mass transfer, water increase and solids increase were evaluated and microbiological analysis to determine if this food is suitable for human consumption was performed.

Nutritional and organoleptic properties of murta (Ugni molinae Turcz) berries impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods.

This work evaluated nutritional and organoleptic properties of murta, a Chilean native berry, impregnated with Lactobacillus casei var. rhamnosus and dehydrated by different methods: freeze- (FD), convective- (CD) and vacuum- (VD) drying. Scanning electron microscopy revealed that L. casei localized at the peduncle and near the peduncle of the impregnated fruit. Murta enriched with probiotics contained higher L. casei viable counts after dehydration with FD compared to CD and VD methods. Overall, drying resulted in a decrease in crude fibre and phenolic compounds, which was attributed to L. casei metabolic activity suggesting that murta berries could act as prebiotics for L. casei. Among drying methods, L. casei enriched FD murta presented less alterations in the microstructure, less drying-induced damage and obtained a higher sensory acceptability score than CD and VD murta. Taken together, these results will contribute to the development of functional foods from regional products improving local economy.

Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries.

The aim of this study was to evaluate dehydrated murta berries enriched with probiotic (Lactobacillus casei var. rhamnosus) bacteria. L. casei was incorporated to fresh murta by vacuum impregnation at alternative conditions (pressure 50, 150 and 300 mbar; time 5, 10 and 15 min; temperature 20 ± 0.2 °C) and impregnated murta samples were dehydrated by two drying methods at 40 °C, vacuum and convective drying. Both drying processes were modeled by three mathematical models (Weibull, Page and modified Page). According to the statistical tests applied, the Weilbull model obtained the best-fit quality on experimental data. Effective moisture diffusivity varied between 1.23-1.75 × 10-10 m2/s and 1.16-1.44 × 10-10 m2/s for vacuum and convective drying, respectively. After impregnation, murta berries contained approximately 107 CFU/g L. casei although maximum counts were found at 150 mbar for 15 min. Drying decreased L. casei viability in 1.5-1.9 log and 0.5-1.2 log for vacuum and convective drying, respectively. Thus, impregnation at 150 mbar for 15 min followed by convective drying at 40 °C appears as the method of choice to produce probiotic enriched murta berries that can be commercialized as probiotic dried snacks.

Vacuumed collagen-impregnated bioglass scaffolds: Characterization and influence on proliferation and differentiation of bone marrow stromal cells.

This study evaluated physical-chemical characteristics of a vacuumed collagen-impregnated bioglass (BG) scaffolds and bone marrow stromal cells (BMSCs) behavior on those composites. scanning electron microscope and energy dispersive x-ray spectroscope demonstrated collagen (Col) was successfully introduced into BG. Vacuum impregnation system has showed efficiency for Col impregnation in BG scaffolds (approximately 20 wt %). Furthermore, mass weight decreasing and more stabilized pH were observed over time for BG/Col upon incubation in phosphate buffered saline compared to plain BG under same conditions. Calcium evaluation (Ca assay) demonstrated higher calcium uptake for BG/Col samples compared to BG. In addition, BG samples presented hydroxyapatite crystals formation on its surface after 14 days in simulated body fluid solution, and signs of initial degradation were observed for BG and BG/Col after 21 days. Fourier transform infrared spectroscopy spectra for both groups indicated peaks for hydroxyapatite formation. Finally, a significant increase of BMSCs viability for both composites was observed compared to control group, but no increase of osteogenic differentiation-related gene expressions were found. In summary, BG/Col scaffolds have improved degradation, pH equilibrium and Ca mineralization over time, accompanied by hydroxyapatite formation. Moreover, both BG and BG/Col scaffolds were biocompatible and noncytotoxic, promoting a higher cell viability compared to control. Future investigations should focus on additional molecular and in vivo studies in order to evaluate biomaterial performance for bone tissue engineering applications. © 2018 Wiley Periodicals, Inc. J Biomed Mater Res Part B: Appl Biomater, 107B: 211-222, 2019.

Improving Cull Cow Meat Quality Using Vacuum Impregnation.

Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the pressure, p 1 (20.3, 71.1 kPa), and time, t 1 (0.5, 2.0, 4.0 h), of impregnation. After the VI step, the meat was kept for a time, t 2 (0.0, 0.5, 2.0, 4.0 h), in the IS under atmospheric pressure. The microstructural changes, impregnation, deformation, and porosity of the meat were measured in all the treatments. Impregnation and deformation levels in terms of volume fractions of the initial sample at the end of the vacuum step and the VI processes were calculated according to the mathematical model for deformation-relaxation and hydrodynamic mechanisms. Scanning electron microscopy (SEM) was used to study the microstructure of the vacuum-impregnated meat samples. Results showed that both the vacuum and atmospheric pressures generated a positive impregnation and deformation. The highest values of impregnation X (10.5%) and deformation γ (9.3%) were obtained at p 1 of 71.1 kPa and t 1 of 4.0 h. The sample effective porosity ( ε e ) exhibited a significant interaction (p < 0.01) between p 1 × t 1 . The highest ε e (14.0%) was achieved at p 1 of 20.3 kPa and t 1 of 4.0 h, whereas the most extended distension of meat fibers (98 μm) was observed at the highest levels of p1, t1, and t2. These results indicate that meat from mature cows can undergo a vacuum-wetting process successfully, with an IS of sodium chloride to improve its quality.

Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology.

Modern life has created a high demand for functional food, and in this context, emerging technologies such as vacuum impregnation and ohmic heating have been applied to generate functional foods. The aim of this research was to enrich the content of the semi-essential amino acid L-arginine in apple cubes using vacuum impregnation, conventional heating, and ohmic heating. Additionally, combined vacuum impregnation/conventional heating and vacuum impregnation/ohmic heating treatments were evaluated. The above treatments were applied at 30, 40 and 50 ℃ and combined with air-drying at 40 ℃ in order to obtain an apple snack rich in L-arginine. Both the impregnation kinetics of L-arginine and sample color were evaluated. The impregnated samples created using vacuum impregnation/ohmic heating at 50 ℃ presented a high content of L-arginine, an effect attributed primarily to electropermeabilization. Overall, vacuum impregnation/ohmic heating treatment at 50 ℃, followed by drying at 40 ℃, was the best process for obtaining an apple snack rich in L-arginine.

Optimización experimental del proceso de liofilización de uchuva adicionada con componentes activos por impregnación al vacío / Experimental optimization of the freeze dry process of cape gooseberry added with active compounds by vacuum impregnation

Antecedentes: Los procesos de optimización experimental, representan una herramienta efectiva para el mejoramiento de la calidad de los productos, contribuyendo en la diversificación de productos en la cadena de uchuva, como frutos promisorios de exportación. Objetivo: El objetivo del estudio fue optimizar el proceso de liofilización para obtener uchuvas (Physalis peruviana L.) semiesféricas adicionadas con componentes activos y de excelentes atributos de calidad. Métodos: Las muestras semiesféricas (3 - 4 g) fueron tratadas inicialmente por impregnación al vacío con una emulsión que contenía proteína de soja, sucralosa, tensoactivos, calcio, vitamina D3 (Colecalciferol), vitamina E (DL-α-tocoferol acetato) y vitamina B9 . La optimización experimental del proceso de liofilización se realizó con un diseño factorial 22 con el fin de determinar la condición óptima de operación, utilizando como variables independientes la velocidad de calentamiento de la placa (ºC/min) y el tiempo de sostenimiento a la temperatura de la placa para cada segmento del proceso y como variables dependientes: concentración de los componentes con actividad fisiológica, actividad de agua, humedad, textura, color y tiempo total de proceso. Resultados: Se identificó una influencia de las condiciones del proceso sobre las variables de respuesta, donde una porción de 49 g de uchuvas liofilizadas alcanzó contenidos superiores al 20% del valor diario de referencia de vitamina D y entre el 10 y 20% del valor diario de referencia en calcio y vitaminas B9, C y E; permitiendo identificar al producto como "Excelente fuente de vitamina D" y "Buena fuente de calcio y vitaminas B9, C, E", según la normativa colombiana. La condición óptima de proceso se alcanzó a una velocidad de calentamiento de placa de 0,04 ºC/min y un tiempo de sostenimiento de la temperatura de la placa de 1,2 h. Conclusiones: La aplicación integrada de procesos de impregnación al vacío y liofilización, representan una alternativa importante en el desarrollo de alimentos funcionales en el fruto de uchuva.

Introduction: Experimental optimization processes represent an effective tool for improving the quality of products, contributing to the diversification of products in the agricultural value chain of cape gooseberry, as promising export fruit. Aim: The aim of this study was to optimize the freeze-drying process to obtain hemispherical cape gooseberries (Physalis peruviana L.) with added active compounds, and with excellent quality attributes. Methods: The hemispherical samples (3 - 4 g) were initially treated by vacuum impregnation with an emulsion containing soybean protein, sucralose, surfactants, calcium, vitamin D3 (cholecalciferol), vitamin E (DL-α-tocopherol acetate) and vitamin B9. The experimental optimization of the freeze-drying was performed using a factorial design 22 to determine the optimum operating condition, using as independent variables the rate of heating plate (°C/min) and holding time at the temperature of the plate for each segment of the process and as dependent variables: concentration of physiologically active components, water activity, moisture content, texture, color and total processing time. Results: An influence of process conditions on the response variables was identified, where a portion of 49 g of freeze-dried gooseberries reached over 20% content of daily reference value (DRV) of vitamin D and between 10 and 20% of DRV in calcium and vitamin B9, C and E; allowing to identify the product as "Excellent source of vitamin D" and "Good source of calcium and vitamin B9, C, E", according to Colombian regulations. The optimal process condition was reached at a 0.04 °C/min heating rate of plate and a 1.2 h holding time of the plate temperature. Conclusions: The application of the integrated processes of vacuum impregnation and freeze-drying show an important technological alternative to development of functional foods from the fruit of cape gooseberry.

Vida útil de uchva (Phisalys peruviana L. ) mínimamente procesada y adicionada con calcio y vitaminas B9 D y E / Shelf life of cape gooseberry (Physalis peruviana L. ) minimally processed and added with calcium and vitamins B9, D and E

Background: Functional Foods are considered nowadays by consumers as the range of foods of major interest. Objectives: The aim of the present work was the evaluation of color, texture and sensorial properties of fresh Cape Gooseberry (FG) and vacuum impregnated Cape Gooseberry (IG) with calcium and vitamins B9, C, D and E during storage at 4ºC. Methods: Entire cape gooseberries were vacuum impregnated (VI) with tocopherol and cholecalciferol emulsified in aqueous phase with sucrose, ascorbic acid, folic acid, calcium chloride, calcium fumarate, low methoxyl pectin, isolated soy protein, tensoactives and preservatives. The texture was determined from puncture assays, and the color from the CIE Lab coordinates. The sensorial profile was determined with the aid of trained panelists, through a multidimensional approach of characteristic descriptors of general appearance, odor, taste and texture. Results: The instrumental values of color and texture for IG were significantly different from the FG, because are being softer, more elastic, darker, brighter and of less color saturation. The samples of FG and IG presented intense sensorial characteristics in the descriptors orange color, brightness, spherical uniformity, smooth surface, fresh appearance, odor, cape gooseberry characteristic taste and frutal, fleshy texture, juicy, firmness and turgidity. By the effect of VI process the most relevant significant differences were the descriptors orange color, superficial stains, fresh appearance, sweet taste and cape gooseberry characteristic taste, soft texture, firmness and juicy; whereas for the effect of storage time were fresh appearance, dehydrated appearance, peduncle cicatrization, aromatic odor, overripe, cape gooseberry characteristic taste, frutal taste, soft texture, juicy, firmness and turgidity. Conclusions: The VI significantly affects the objective assessment of color and texture, finding correspondence with the sensorial evaluation...

Uchuva (Physalis peruviana L. ) ecotipo Colombia, mínimamente procesada inoculada con la cepa nativa lactobacillus plantarum LPBM10 mediante técnica de impregnación a vacío / Capegooseberry (Physalis Peruvian L. ) Colombian ecotype, minimal processed inoculated with native strain Lactobacillus Plantarum LPBM10 by means of vaccum impregnaron technique

During the last decade, the development of functional food has grown as the demand has increased significantly. The Group Functional Foods Research (GAF) of the National University of Colombia, Headquarters Medellin; applies the matrix engineering as the methodology to obtain these, adding antioxidant vitamins, minerals, pro-biotics, among others, in the structure of the fruits. Aim of this study was to develop cape gooseberry minimally processed inoculated with Lactobacillus plantarum in glucose solution, using it as mechanism of incorporating the vacuum impregnation technique. Impregnated samples and stored at 4ºC, at time 0,5,10 and 15 days, counting showed 1J52 +/- 0,6 x 109 CFU/100g fresh cape gooseberry. Having dairy products as a referent to consider food as probiotic (106 CFU/day), an agreement can be made based on the results. The fruit cape gooseberry inoculated with L. plantarum presents these characteristics, providing an improvement in the consumer's diet. The development of innovative products like fruits minimally processed with probiotic microorganisms represents an advance in research and development that reinforces the growing culture food consumption that favors health.

En la última década el desarrollo de alimentos funcionales ha evolucionado y su demanda se ha incrementado notablemente. El grupo de Investigación en Alimentos Funcionales (GAF) de la Universidad Nacional de Colombia Sede Medellín, aplica la Ingeniería de Matrices como metodología de obtención de estos, adicionando vitaminas antioxidantes, minerales, probióticos, entre otros, en la estructura de los frutos. El objetivo de este estudio es desarrollar uchuva mínimamente procesada, inoculada con Lactobacillus plantarum en solución de glucosa, utilizando como mecanismo de incorporación la técnica de impregnación a vacío. Las muestras impregnadas y almacenadas a 4ºC, en los tiempos deO, 5, 10 y 15 días; presentaron conteos de 1,52 +/- 0,6 x 10(9) UFC/100g uchuva fresca. Teniendo como referente los productos lácteos para considerar un alimento como probiótico (10(6) UFC/día), se puede decir de acuerdo con los resultados, que la uchuva inoculada con L. plantarum presenta estas características y puede proporcionar un mejoramiento en la salud del consumidor. El desarrollo de productos innovadores como frutas mínimamente procesadas con microorganismos probióticos, representa un avance en investigación que refuerza la creciente cultura de consumo de alimentos que favorecen la salud.