Abstract

CORTES-RODRIGUEZ, Misael; HOYOS-SANCHEZ, Rodrigo; AREIZA-RESTREPO, Leidy  and  OSSA-CARDONA, Cristian Camilo. Evaluation of the dynamics of vacuum impregnation of iraca palm buds. rev.udcaactual.divulg.cient. [online]. 2023, vol.26, n.1, e2380.  Epub June 30, 2023. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v26.n1.2023.2380.

Although the buds of the iraca palm could be employed as a source of human food, most of the information available is to produce handicrafts. The response to vacuum impregnation (VI) was evaluated in fresh iraca palm buds (FIPB) with an isotonic NaCl solution (0.6 %). The response surface methodology was obtained, with a central compound design (a= 1), considering the following independent variables: The diameter of the buds (10-15 mm), the time in the vacuum stage T1 (3-5 minutes) at vacuum pressure (4.1 kPa) and the time in the stage at local atmospheric pressure (85.32 kPa), T2 (3-5 min). The dependent variables considered were the volumetric fraction of impregnation in the vacuum stage (X1), the final volumetric deformation (g), the final volumetric fraction (X), and the effective porosity (Ee). FIPB VI dynamics identified that the process involves a volumetric expansion in the matrix, which ultimately contributes to the mass transfer of the isotonic liquid into the structure. The porous microstructure of the FIPB is compatible with the VI process, allowing the following impregnation parameters: g1 (0.451 %), X1 (11.457 %), g (2.569 %), X (17.386%), and Ee (17.036 %). The response to VI in FIPB identifies this food matrix as suitable for the incorporation of physiologically active components.

Keywords : Carludovica palmata; Functional foods; Improved foods; Matrix engineering; Physiologically active components.

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