vacuum impregnation to modify health-promoting properties of endive, cauliflower, broccoli, carrots

vacuumimpregnation to modify health-promoting properties of endive, cauliflower,broccoli, carrots

After vacuum impregnation: incorporation of up to 7 g of Aloe vera in 100 g (dry matter) in broccoli, about 4 g in cauliflower and endive, and about 3 g in carrots. Most frequently, the aim of such studies was to determine the potential enrichment using vacuum impregnation, select a technique for product preservation, as well as to determine its effect on contents of introduced compounds. Sanzana et al. (2011) tested the potential for the production of functional food by vacuum impregnation of broccoli, cauliflower, endive and carrot with a solution supplemented with aloe powder (Aloe barbadensis, Terry laboratories, Malbourne, Australia) at 30 g/L. In a study by Sanzana et al. (2011), apart from the introduction of aloe in the production of functional food, the effect of applied impregnation on the rate of respiration processes was determined in raw materials, which may be a factor extending shelf life of enriched vegetables.

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