Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium

Matrixes engineering is a method to obtain functional food that uses the vacuum im-pregnatiuon technique to add components to the structure of porous food. Objective. Determining the effect of adding vitamin C and calcium by means of vacuum impregnation (VI) on the quality parame-ters of minimally p...

Full description

Autores:
Henríquez Arias, Luis Eduardo
Patiño Gómez, Jairo Humberto
Cano Salazar, Jaime Andrés
Tipo de recurso:
Article of investigation
Fecha de publicación:
2012
Institución:
Tecnológico de Antioquia
Repositorio:
Repositorio Tdea
Idioma:
eng
OAI Identifier:
oai:dspace.tdea.edu.co:tdea/3874
Acceso en línea:
https://dspace.tdea.edu.co/handle/tdea/3874
Palabra clave:
Calcio
Calcium
Aguacate
Avocats
Avocados
Abacate
Vitamina C
Vitamin C
Vitamine C
Vitamina E
Vitamin E
Vitamine E
Alimentos Funcionales
Functional Food
Aliment fonctionnel
Aguacate mínimamente procesado
Minimally processed avocado
Abacate minimamente processado
Impregnación a vacío (VI)
Vacuum impregnation (VI)
Impregnação a esvaziamento (VI)
Ingeniería de matrices
Matrixes engineering
Engenharia de matrizes
Rights
openAccess
License
https://creativecommons.org/licenses/by-nc-nd/4.0/
Description
Summary:Matrixes engineering is a method to obtain functional food that uses the vacuum im-pregnatiuon technique to add components to the structure of porous food. Objective. Determining the effect of adding vitamin C and calcium by means of vacuum impregnation (VI) on the quality parame-ters of minimally processed Hass avocado (Persea americana Mill) Results. The VI process provided better characteristics to the samples treated with it in comparison to those with a fresh treatment, with a reduction of the enzymatic browning (a higher lu-minosity >L* and less red coloring), conservation of the hardness, less microbiological countings and a higher sensorial acceptance Conclusions. Adding vitamins and calcium with the vacuum impregnation technique, VI, is an efficient method to conserve the quality characteristics of the minimally processed Hass avocado samples.Key words: Minimally processed avocado, vacuum impregnation (VI), matrixes engineering, vitamin C, vitamin E, calcium.