Impregnación al vacío y sus parámetros operativos: una revisión
Resumen
Como parte de los estilos de vida actuales se genera una sensibilización acerca de la importancia de una alimentación saludable, en consecuencia, se da una promoción por el consumo de alimentos funcionales para no solo dar respuesta a una nutrición segura y completa, sino también que aporte a la prevención o tratamiento de procesos oxidativos, inflamatorios o infecciosos, los cuales son responsables de enfermedades que afectan una gran parte de la población. La impregnación al vacío (IV) es una herramienta que permite conservar en gran medida los ingredientes naturales de los alimentos, desarrollando así, de forma segura y efectiva, alimentos mínimamente procesados. Por esta razón el objetivo de este artículo consistió en realizar una revisión sistemática de los parámetros necesarios a controlar en la IV, para alcanzar un producto óptimo de acuerdo con las características requeridas del producto final de manera que sirva como guía para una futura implementación de la técnica o desarrollo de aplicaciones. La ruta metodológica propuesta consistió en la evaluación de una ecuación de búsqueda en la base referencial de Scopus, seguida de una descarga en bases de datos, como Science Direct, MDPI, Springer Link, Wiley y Taylor & Francis Online, para luego ser filtrado con Rayyan y acotado en Vosviewer. A partir del análisis de los principales parámetros de operación en la IV se encontró que el parámetro que más influye es la presión aplicada, seguido del tiempo transcurrido a esa presión, debido a que se pueden generar daños estructurales de la matriz vegetal y la salida innecesaria de fluidos nativos importantes, por lo que ocasiona cambios en la textura final y un porcentaje bajo de componentes bioactivos. La solución de impregnación debe ser de una concentración con aw similar al de la matriz, para evitar pérdida de la firmeza. De acuerdo con lo encontrado la morfología que predomina son las rodajas debido al área superficial expuesta y una mayor retención de los compuestos impregnados, segmentando la tipología de frutos estudiados, en los frutos rojos se encontró la particularidad de que se utiliza el tamaño estándar del fruto, posiblemente porque su corteza no es tan gruesa y permite que el proceso de IV se lleve a cabo normalmente. Los componentes impregnados son vitaminas, minerales, compuestos fenólico y flavonoides. La técnica de secado que mejor conserva propiedades físicas y químicas de la matriz es la liofilización.
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