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...

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Detalles Bibliográficos
Autores principales:	Alzamora, Stella Maris, López-Malo Vigil, Aurelio
Publicado:	2005
Materias:	Functional foods Impregnation Mineral and probiotics fortification Vegetable matrix Calcium Health care Nutrition Tissue Vacuum Cell structure Food products
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p205_Alzamora 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	paper:paper_02608774_v67_n1-2_p205_Alzamora
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spelling	paper:paper_02608774_v67_n1-2_p205_Alzamora2023-06-08T15:22:34Z Novel functional foods from vegetable matrices impregnated with biologically active compounds Alzamora, Stella Maris López-Malo Vigil, Aurelio 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. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p205_Alzamora 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, Stella Maris López-Malo Vigil, Aurelio 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.
author	Alzamora, Stella Maris López-Malo Vigil, Aurelio
author_facet	Alzamora, Stella Maris López-Malo Vigil, Aurelio
author_sort	Alzamora, Stella Maris
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
publishDate	2005
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p205_Alzamora http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p205_Alzamora
work_keys_str_mv	AT alzamorastellamaris novelfunctionalfoodsfromvegetablematricesimpregnatedwithbiologicallyactivecompounds AT lopezmalovigilaurelio novelfunctionalfoodsfromvegetablematricesimpregnatedwithbiologicallyactivecompounds
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Novel functional foods from vegetable matrices impregnated with biologically active compounds

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