Flash Vacuum Expansion: Effect on Physicochemical, Biochemical and Sensory Parameters in Fruit Processing

ABSTRACT

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.

KEYWORDS:

• Flash vacuum expansion
• foods
• bioactive compounds
• extraction

Disclosure statement

No potential conflict of interest was reported by the authors.