Fortification of mushroom with calcium by vacuum impregnation

Foods with added physiologically-active food components (PAC) are receiving special attention by their potential in disease prevention and health promotion. Additional intake of any nutrient might be achieved by the application of vacuum impregnation technique to fruits and vegetables. Viability of...

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Detalles Bibliográficos
Autor principal: Alzamora, Stella Maris
Publicado: 2003
Materias:
Calcium
Functional foods
Mushroom
Health
Impregnation
Vacuum
Fortification
Food products
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03270793_v33_n3_p281_Ortiz
http://hdl.handle.net/20.500.12110/paper_03270793_v33_n3_p281_Ortiz
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_03270793_v33_n3_p281_Ortiz
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spelling paper:paper_03270793_v33_n3_p281_Ortiz2023-06-08T15:33:10Z Fortification of mushroom with calcium by vacuum impregnation Alzamora, Stella Maris Calcium Functional foods Mushroom Calcium Health Impregnation Vacuum Fortification Food products Foods with added physiologically-active food components (PAC) are receiving special attention by their potential in disease prevention and health promotion. Additional intake of any nutrient might be achieved by the application of vacuum impregnation technique to fruits and vegetables. Viability of mushroom as matrix for the incorporation of calcium was then evaluated. It was found that, due to the high impregnated liquid fraction observed (17 - 40 %), the calcium incorporated in 100 g of mushroom would satisfy about 24 - 32 % of the Adequate Intake (AI). Thus, there would seem to be much potential for the introduction of high Ca2+ concentration in mushroom tissue through vacuum impregnation, combating the widespread Ca2+ deficiencies that occur in human populations. Although mechanical properties are affected by the vacuum treatment, similar or greater mushroom softening is produced during post-harvest storage or commercial thermal processing. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2003 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03270793_v33_n3_p281_Ortiz http://hdl.handle.net/20.500.12110/paper_03270793_v33_n3_p281_Ortiz
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Calcium
Functional foods
Mushroom
Calcium
Health
Impregnation
Vacuum
Fortification
Food products
spellingShingle Calcium
Functional foods
Mushroom
Calcium
Health
Impregnation
Vacuum
Fortification
Food products
Alzamora, Stella Maris
Fortification of mushroom with calcium by vacuum impregnation
topic_facet Calcium
Functional foods
Mushroom
Calcium
Health
Impregnation
Vacuum
Fortification
Food products
description Foods with added physiologically-active food components (PAC) are receiving special attention by their potential in disease prevention and health promotion. Additional intake of any nutrient might be achieved by the application of vacuum impregnation technique to fruits and vegetables. Viability of mushroom as matrix for the incorporation of calcium was then evaluated. It was found that, due to the high impregnated liquid fraction observed (17 - 40 %), the calcium incorporated in 100 g of mushroom would satisfy about 24 - 32 % of the Adequate Intake (AI). Thus, there would seem to be much potential for the introduction of high Ca2+ concentration in mushroom tissue through vacuum impregnation, combating the widespread Ca2+ deficiencies that occur in human populations. Although mechanical properties are affected by the vacuum treatment, similar or greater mushroom softening is produced during post-harvest storage or commercial thermal processing.
author Alzamora, Stella Maris
author_facet Alzamora, Stella Maris
author_sort Alzamora, Stella Maris
title Fortification of mushroom with calcium by vacuum impregnation
title_short Fortification of mushroom with calcium by vacuum impregnation
title_full Fortification of mushroom with calcium by vacuum impregnation
title_fullStr Fortification of mushroom with calcium by vacuum impregnation
title_full_unstemmed Fortification of mushroom with calcium by vacuum impregnation
title_sort fortification of mushroom with calcium by vacuum impregnation
publishDate 2003
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03270793_v33_n3_p281_Ortiz
http://hdl.handle.net/20.500.12110/paper_03270793_v33_n3_p281_Ortiz
work_keys_str_mv AT alzamorastellamaris fortificationofmushroomwithcalciumbyvacuumimpregnation
_version_ 1768544182389964800

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