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Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation

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Fruit Preservation

Part of the book series: Food Engineering Series ((FSES))

Abstract

Vacuum impregnation (VI) can be used to obtain minimally processed fruits, intermediate moisture products, and functional foods, and to improve different food preservation processes. In VI, a porous solid (food) is immersed in a concentrated solution and submitted to a pressure below atmospheric pressure, followed by restoration to atmospheric conditions. Osmotic pressure differences between the solution and the food or chemical potential gradient between the solution and the intracellular fluid act as the driving force for water removal. During impregnation, food acts as a semipermeable membrane in which water is lost mainly due to osmo-diffusion and capillary flow phenomena. VI reduces water activity in foods allows obtaining foods of intermediate moisture content, and it is also used as a pretreatment before drying or freezing to increase quality of final products. Different ingredients can be incorporated into the porous structure of foods to generate compositional changes to improve quality and to achieve stability requirements. Beneficial microorganisms and compounds like minerals, vitamins, and phytochemicals can also be incorporated into the food matrix, which can lead to functional products with improved characteristics.

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Acknowledgement

Authors acknowledge the financial support from Tecnológico de Monterrey (Research Chair Funds CAT-200 and CDB081) and postdoctoral position CONACYT-Tecnológico de Monterrey.

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Authors and Affiliations

  1. Tecnológico de Monterrey, Monterrey, Mexico

    Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz & Jorge Welti-Chanes

Authors
  1. Zamantha Escobedo-Avellaneda
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  2. Rébeca García-García
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  3. Aurora Valdez-Fragoso
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  4. Hugo Mújica-Paz
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  5. Jorge Welti-Chanes
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Corresponding author

Correspondence to Jorge Welti-Chanes .

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Editors and Affiliations

  1. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Amauri Rosenthal

  2. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Rio de Janeiro, Brazil

    Rosires Deliza

  3. Tecnológico de Monterrey, Monterrey, Mexico

    Jorge Welti-Chanes

  4. Washington State University, Pullman, WA, USA

    Gustavo V. Barbosa-Cánovas

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Escobedo-Avellaneda, Z., García-García, R., Valdez-Fragoso, A., Mújica-Paz, H., Welti-Chanes, J. (2018). Fruit Preservation and Design of Functional Fruit Products by Vacuum Impregnation. In: Rosenthal, A., Deliza, R., Welti-Chanes, J., Barbosa-Cánovas, G. (eds) Fruit Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3311-2_12

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