Calcium content and bioavailability in apple tissue through impregnation process.

GONZÁLEZ-FESLER, M.; SALVATORI, D.; WEISSTAUB, A.; PORTELA, M.L.; ALZAMORA, S.M.

Montpellier, Francia.

Congreso; International Congress on Engineering and Food (ICEF 9); 2004

Internatioanal Association for Food Engineering

Knowledge to assess the absorption and retention of calcium in functional vegetable matrices developed by impregnation techniques is a highly desired goal. Apple impregnation was conducted (with and without previous blanching in saturated vapor) in  isotonic glucose aqueous solutions containing 5.24 % (w/w) Ca++ salts. A 50 mmHg vacuum pressure was applied for a time t1 (0-15, 180 min) or atmospheric pressure was used for a process time t2 (0-7.5 h). From the analysis of impregnated samples, Ca++ incorporated by tissue appeared to range from 500 to 4600 ppm. Calcium absorption ranged between 74.2% and 86.8% regarding calcium carbonate, increasing as a consequence of blanching and time of impregnation.