Vacuum Impregnation and its Operational Parameters: A Review
| dc.creator | Ossa Montoya, Valentina | |
| dc.creator | Gil, Maritza | |
| dc.creator | Cortés, Misael | |
| dc.date | 2023-05-11 | |
| dc.date.accessioned | 2025-10-01T23:52:52Z | |
| dc.description | Nowadays, lifestyles are constantly raising awareness about the importance of healthy eating, among which is the promotion of the consumption of functional foods not only to provide a safe and complete nutrition, but also to contribute to the prevention or treatment of oxidative, inflammatory, or infectious processes, among others responsible for diseases that affect a large part of the population. One of the main challenges in the safe and effective production of functional foods is matrix engineering, which presents tools to obtain minimally processed foods by means of vacuum impregnation (IV), preserving to a great extent the ingredients with properties. For this reason, the objective of this article was to perform a systematic review of the necessary parameters to control the IV, to achieve an optimal product according to the required characteristics of the final product in order to serve as a guide for a future implementation of the technique or development of applications. The proposed methodological route consisted of the evaluation of a search equation in the Scopus reference base, followed by a download in databases such as Science Direct, MDPI, Springer Link, Wiley and Taylor & Francis Online, to be filtered with Rayyan and narrowed Vosviewer. From the analysis of the main operating parameters in the IV, it was found that the most influential parameter is the pressure applied, followed by the time elapsed at that pressure, because it can generate structural damage to the plant matrix and the unnecessary outflow of important native fluids, causing changes in the final texture and a low percentage of bioactive components. The impregnation solution should have a concentration with a similar aw to that of the matrix, in order to avoid loss of firmness. According to the findings, the predominant morphology is slices due to the exposed surface area and greater retention of the impregnated compounds, segmenting the typology of the studied fruits. In the red fruits, the peculiarity was found that the standard size of the fruit is used, possibly because its skin is not as thick and allows the IV process to be carried out normally. The impregnated components are vitamins, minerals, phenolic compounds, and flavonoids. The drying technique that best preserves the physical and chemical properties of the matrix is lyophilization. | en-US |
| dc.description | Como parte de los estilos de vida actuales se genera una sensibilización acerca de la importancia de una alimentación saludable, en consecuencia, se da una promoción por el consumo de alimentos funcionales para no solo dar respuesta a una nutrición segura y completa, sino también que aporte a la prevención o tratamiento de procesos oxidativos, inflamatorios o infecciosos, los cuales son responsables de enfermedades que afectan una gran parte de la población. La impregnación al vacío (IV) es una herramienta que permite conservar en gran medida los ingredientes naturales de los alimentos, desarrollando así, de forma segura y efectiva, alimentos mínimamente procesados. Por esta razón el objetivo de este artículo consistió en realizar una revisión sistemática de los parámetros necesarios a controlar en la IV, para alcanzar un producto óptimo de acuerdo con las características requeridas del producto final de manera que sirva como guía para una futura implementación de la técnica o desarrollo de aplicaciones. La ruta metodológica propuesta consistió en la evaluación de una ecuación de búsqueda en la base referencial de Scopus, seguida de una descarga en bases de datos, como Science Direct, MDPI, Springer Link, Wiley y Taylor & Francis Online, para luego ser filtrado con Rayyan y acotado en Vosviewer. A partir del análisis de los principales parámetros de operación en la IV se encontró que el parámetro que más influye es la presión aplicada, seguido del tiempo transcurrido a esa presión, debido a que se pueden generar daños estructurales de la matriz vegetal y la salida innecesaria de fluidos nativos importantes, por lo que ocasiona cambios en la textura final y un porcentaje bajo de componentes bioactivos. La solución de impregnación debe ser de una concentración con aw similar al de la matriz, para evitar pérdida de la firmeza. De acuerdo con lo encontrado la morfología que predomina son las rodajas debido al área superficial expuesta y una mayor retención de los compuestos impregnados, segmentando la tipología de frutos estudiados, en los frutos rojos se encontró la particularidad de que se utiliza el tamaño estándar del fruto, posiblemente porque su corteza no es tan gruesa y permite que el proceso de IV se lleve a cabo normalmente. Los componentes impregnados son vitaminas, minerales, compuestos fenólico y flavonoides. La técnica de secado que mejor conserva propiedades físicas y químicas de la matriz es la liofilización. | es-ES |
| dc.format | application/pdf | |
| dc.format | application/zip | |
| dc.format | text/xml | |
| dc.format | text/html | |
| dc.identifier | https://revistas.itm.edu.co/index.php/tecnologicas/article/view/2605 | |
| dc.identifier | 10.22430/22565337.2605 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12622/7861 | |
| dc.language | spa | |
| dc.publisher | Instituto Tecnológico Metropolitano (ITM) | es-ES |
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| dc.rights | Derechos de autor 2022 TecnoLógicas | es-ES |
| dc.rights | http://creativecommons.org/licenses/by-nc-sa/4.0 | es-ES |
| dc.source | TecnoLógicas; Vol. 26 No. 56 (2023); e2605 | en-US |
| dc.source | TecnoLógicas; Vol. 26 Núm. 56 (2023); e2605 | es-ES |
| dc.source | 2256-5337 | |
| dc.source | 0123-7799 | |
| dc.subject | Alimentos funcionales | es-ES |
| dc.subject | impregnación al vacío | es-ES |
| dc.subject | matriz vegetal | es-ES |
| dc.subject | mecanismo hidrodinámico | es-ES |
| dc.subject | Functional foods | en-US |
| dc.subject | vacuum impregnation | en-US |
| dc.subject | vegetable matrix | en-US |
| dc.subject | hydrodynamic mechanism | en-US |
| dc.title | Vacuum Impregnation and its Operational Parameters: A Review | en-US |
| dc.title | Impregnación al vacío y sus parámetros operativos: una revisión | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Review Article | en-US |
| dc.type | Artículos de revisión | es-ES |