Abstract

ORTIZ, C. F.; SALVATORI, D. M.  and  ALZAMORA, S. M.. Fortification of mushroom with calcium by vacuum impregnation. Lat. Am. appl. res. [online]. 2003, vol.33, n.3, pp.281-287. ISSN 0327-0793.

Foods with added physiologically-active food components (PAC) are receiving special attention by their potential in disease prevention and health promotion. Additional intake of any nutrient might be achieved by the application of vacuum impregnation technique to fruits and vegetables. Viability of mushroom as matrix for the incorporation of calcium was then evaluated. It was found that, due to the high impregnated liquid fraction observed (17 - 40 %), the calcium incorporated in 100 g of mushroom would satisfy about 24 - 32 % of the Adequate Intake (AI). Thus, there would seem to be much potential for the introduction of high Ca²⁺ concentration in mushroom tissue through vacuum impregnation, combating the widespread Ca²⁺ deficiencies that occur in human populations. Although mechanical properties are affected by the vacuum treatment, similar or greater mushroom softening is produced during post-harvest storage or commercial thermal processing.

Keywords : Mushroom; Functional Foods; Calcium.

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