Galindo Federico Gómez, Yusof Noor Liyana
Food Technology, Engineering and Nutrition, P.O. Box 124, SE-221 00, Lund, Sweden.
J Sci Food Agric. 2015 Apr;95(6):1127-30. doi: 10.1002/jsfa.6777. Epub 2014 Jul 4.
The complex and highly interconnected intercellular air spaces of plant tissues occupied by gas or native liquid has offered the possibility for impregnation with a wide range of compounds. In food processing, the development of vacuum impregnation has allowed a controlled way to introduce these compounds to the tissue structure aiming at modifying structural, nutritional, and/or functional properties as well as improving the processability of fruits and vegetables. In the last 10 years, more than 100 research articles have been published on the topic and significant insights had been gained including improved understanding of mechanisms for mass transfer as well as the development of new, fascinating industrial applications. In the recent years, our knowledge on these aspects has increased by bringing new exploration technologies for studying the impregnation of porous materials and plant cell physiology approaches to bear on the topic. The aim of this paper is to highlight some of these exciting advances.
植物组织中由气体或天然液体占据的复杂且高度相互连接的细胞间气隙，为用多种化合物进行浸渍提供了可能性。在食品加工中，真空浸渍技术的发展提供了一种可控的方式，将这些化合物引入组织结构，旨在改变结构、营养和/或功能特性，以及提高水果和蔬菜的加工性能。在过去十年中，关于该主题已发表了100多篇研究文章，并取得了重要见解，包括对传质机制的更好理解以及新的、引人入胜的工业应用的开发。近年来，通过引入用于研究多孔材料浸渍的新探索技术和植物细胞生理学方法，我们在这些方面的知识有所增加。本文的目的是突出其中一些令人兴奋的进展。
