Flash vacuum expansion: Effect on physicochemical, biochemical and sensory parameters in fruit processing

Ayala-Zavala Jesús, Castillo-Romero Teresita de Jesús, Salgado-Cervantes Marco, Marin-Castro Ubaldo Richard, Vargas-Ortiz Manuel, Pallet Dominique, Servent Adrien. 2024. Flash vacuum expansion: Effect on physicochemical, biochemical and sensory parameters in fruit processing. Food Reviews International, 40 (3) : 833-866.

https://doi.org/10.1080/87559129.2023.2197997

Article de revue ; Article de synthèse ; Article de revue à facteur d'impact

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Résumé : In nature there is a wide variety of fruits rich in bioactive compounds that is of interest to the food industry. The study of transformation processes always aims to develop emerging minimal processing methods to produce foods or extracts. In this context, Flash Vacuum Expansion (FVE) is a promising alternative. The process is based on the disintegration of plant tissues using temperature and pressure differences, which improves the extraction of the components with biological activity, and pigments, found in parts of fruits that are usually discarded. It can also favor the denaturation of endogenous oxidase enzymes that affect the conservation of products during storage. Moreover, FVE presents an interesting genericity for its application for multiple food matrices. This review focuses on sharing effects of FVE on food quality, determined by physicochemical properties, biochemical aspects and sensory attributes. It is suggested that this technology mays be used as an alternative for the extraction of functional compounds from agro-industrial residues, as well as fully exploiting the constituents of the fruit.

Mots-clés Agrovoc : traitement des aliments, fruits, composé bioactif, propriété organoleptique, propriété physicochimique

Mots-clés libres : Flash vacuum expansion, Foods, Bioactive compounds, Extraction

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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