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Food Science and Technology International
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Uptake Kinetics and Absorption of Calcium in Apple Matrices

D.M. Salvatori

Departamento de Química, Facultad de Ingeniería, Universidad Nacional del Comahue Buenos Aires 1400, (8300) Neuquén, Argentina, Member of Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina

M. González-Fesler

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina

A. Weisstaub

Cátedra de Nutrición, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires Junín 956, 1113 Ciudad Autónoma de Buenos Aires, Argentina

M.L. Portela

Cátedra de Nutrición, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires Junín 956, 1113 Ciudad Autónoma de Buenos Aires, Argentina

S.M. Alzamora

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires Ciudad Universitaria, 1428 Ciudad Autónoma de Buenos Aires, Argentina, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, alzamora{at}di.fcen.uba.ar

The purpose of this paper was to study the kinetics of calcium uptake of blanched and not blanched apple tissue during impregnation treatments under vacuum or/and at atmospheric pressure. The relative absorption of calcium in rats, regarding calcium carbonate as reference substance, was also analyzed as a first approach. Apple impregnation is conducted (with and without previous blanching in saturated vapor) in isotonic glucose aqueous solutions containing calcium gluconate and lactate. A 50 mm Hg vacuum pressure is applied for a time t1 (0—180 min) or atmospheric pressure is used for a process time t2 (0—7.5 h). Calcium uptake by apple tissue is influenced by system pressure, blanching, and impregnation time, reaching 500—4600 µg Ca/g according to process variables. Preliminary data of true calcium absorption ranges between 74 and 86% regarding calcium carbonate.

Key Words: calcium • absorption • apples • impregnation • uptake kinetics

Food Science and Technology International, Vol. 13, No. 5, 333-340 (2007)
DOI: 10.1177/1082013207085824
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