Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples

The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, 40, 60, and 80 s) and atmospheric (4 min under atmospheric...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2019-09, Vol.24 (19), p.3533
Main Authors: Pasławska, Marta, Stępień, Bogdan, Nawirska-Olszańska, Agnieszka, Sala, Kinga
Format: Article
Language:English
Subjects:
Acids
antioxidant capacity
Antioxidants
Antioxidants - chemistry
apple
Apples
Biological activity
Biomass
Citric acid
Distilled water
Food Handling
Food Preservation
Fruit - chemistry
Fruit juices
Fruits
Impregnation
Malus
mass transfer
Mathematical models
Models, Theoretical
Native studies
Outflow
polyphenols
Polyphenols - chemistry
Tissues
Vacuum
vacuum impregnation
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Summary:The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, 40, 60, and 80 s) and atmospheric (4 min under atmospheric pressure). As infiltration liquids, fresh squeezed apple-pear juice (J), 3% citric acid solution (C), and distilled water (DW) were used. Mass transfer was analyzed based on three factors: Mass variation (MV), dry mass variation (DMV), and solid gain (SG). The outflow of native components and inflow of infiltration liquid has been described by mathematical models. The polyphenol content and antioxidant capacity (ABTS , FRAP) were evaluated as the bioactive potential factors confirming native component outflow and incorporation of liquid molecules into an apple tissue. It was found that during VI of an apple tissue, intensive mass transfer occurred: Native components of fruit tissue outflowed and external ingredients of impregnation liquid inflowed into the material with the intensity proportional to the vacuum level and process time. The most beneficial conditions of apple cube VI were noticed at a vacuum level of 4 kPa for a minimum of 40 s, which is when the highest polyphenol content and antioxidant capacity occurred.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules24193533