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Calcium and Iron Distribution in Fortified Vacuum‐impregnated Fruits Determined by Electron Dispersion X‐ray Microanalysis
Author(s) -
Betoret Noelia,
MartinyzMonzo Javier,
Fito Pedro J.,
Fito Pedro
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb09033.x
Subject(s) - microanalysis , calcium , chemistry , electron probe microanalysis , homogeneous , electron microprobe , analytical chemistry (journal) , aqueous solution , dispersion (optics) , x ray , mineralogy , chromatography , optics , physics , organic chemistry , thermodynamics
Fresh apple cylinders were vacuum‐impregnated with aqueous solutions containing calcium and iron gluconates (calcium and iron concentration up to 114.7 g/L and 2.98 g/L respectively). The study demonstrated an important effect of Ca concentration on the response of apple tissue to vacuum impregnation (VI), increasing matrix elasticity, and diminishing external liquid net fluxes. None of the effect was attributed to Fe. The location and distribution of the cations were analyzed by Electron Dispersive X‐ray Microanalysis (EDXMA). The results showed that they were located mainly in the intercellular spaces, and their distribution was homogeneous. A semiempirical relationship has been used to quantify the amount of incorporated calcium by EDXMA.