Uptake kinetics and absorption of calcium in apple matrices

被引：6
|
作者：
Salvatori, D. M.
Gonzalez-Fesler, M.
Weisstaub, A.
Portela, M. L.
Alzamora, S. M.
机构：
[1] Univ Nacl Comahue, Fac Ingn, Dept Quim, RA-1400 Buenos Aires, DF, Argentina
[2] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, RA-1428 Buenos Aires, DF, Argentina
[3] Univ Buenos Aires, Fac Farm & Bioquim, Catedra Nutr, RA-1113 Buenos Aires, DF, Argentina
来源：
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2007年 / 13卷 / 05期
关键词：
calcium; absorption; apples; impregnation; uptake kinetics;
D O I：
10.1177/1082013207085824
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The purpose of this paper was to study the kinetics of calcium uptake of blanched and not blanched apple tissue during impregnation treatments under vacuum or/and at atmospheric pressure. The relative absorption of calcium in rats, regarding calcium carbonate as reference substance, was also analyzed as a first approach. Apple impregnation is conducted (with and without previous blanching in saturated vapor) in isotonic glucose aqueous solutions containing calcium gluconate and lactate. A 50mm Hg vacuum pressure is applied for a time t(1) (0-180 min) or atmospheric pressure is used for a process time t(2) (0-7.5 h). Calcium uptake by apple tissue is influenced by system pressure, blanching, and impregnation time, reaching 500-4600 mu g Ca/g according to process variables. Preliminary data of true calcium absorption ranges between 74 and 86% regarding calcium carbonate.
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页码：333 / 340
页数：8
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