Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality

• Published in: Ultrasonics sonochemistry 2022-09, Vol.89, p.106117-106117, Article 106117
• Main Authors: Mierzwa, Dominik, Szadzińska, Justyna, Gapiński, Bartosz, Radziejewska-Kubzdela, Elżbieta, Biegańska-Marecik, Róża
• Format: Article
• Language: English
• Subjects: Antioxidants; Ascorbic acid; Berry fruit; Color; Fortified food; Short Communication; X-ray microtomography
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2022.106117

[Display omitted] •The whole cranberry fruit was impregnated.•Ultrasound intensified the mass transfer during vacuum impregnation.•The degree of impregnation depends on the stage in which ultrasound was used.•No negative impact of vacuum impregnation on quality was observed. Combined vacuum impregnation and ultrasound was proposed as an alternative method to improve the infusion of ascorbic acid in berry fruit. The effect of ultrasound application at different stages of impregnation – vacuum, relaxation, and both stages – on the qualitative characteristics of impregnated cranberries was investigated. The quality assessment was based on porosity, color, antioxidant capacity, anthocyanin, polyphenol and structure compound content. Ultrasound-assisted vacuum impregnation contributed to higher ascorbic acid content, smaller relative color difference, and greater antioxidant properties. It was found that the degree of impregnation varies considerably and depends on the stage of using ultrasound. Due to more favorable quality attributes, the conclusion was reached that ultrasound should be applied during the relaxation stage of vacuum impregnation.