Details
| Original language | English |
|---|---|
| Pages (from-to) | 380-387 |
| Number of pages | 8 |
| Journal | Journal of food engineering |
| Volume | 109 |
| Issue number | 3 |
| Publication status | Published - Apr 2012 |
| Externally published | Yes |
Abstract
The study aim was to investigate the vacuum impregnation (VI) technique for apple enrichment with quercetin glycosides from apple peel. Beside the determination of the quercetin content, structural effects on the apple parenchyma were analyzed by computerized microtomography (μCT). VI was an efficient method to enrich apples with quercetin derivatives which was affected by the apple cultivar, the vacuum pressure, the soluble solid concentration (SSC) and the viscosity of VI solution. After VI of 13 apple cultivars the quercetin content varied between 368 and 604 μg/g dry mass and correlated with the firmness of the native apple and the increased apple weight. The use of low SSC solution resulted in increased quercetin enrichment in contrast to apple pectin solutions with elevated viscosity. The μCT analyses demonstrate that VI was more effective in the inner apple sections than in the outer parts. The study indicates that differences of pore size and microstructure within the apple cortex substantially affected the enrichment process.
Keywords
- Apple, Osmotic pressure, Vacuum impregnation, Viscosity, X-ray microtomography
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: Journal of food engineering, Vol. 109, No. 3, 04.2012, p. 380-387.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis
AU - Schulze, Beate
AU - Peth, Stephan
AU - Hubbermann, Eva Maria
AU - Schwarz, Karin
N1 - Funding Information: This research was financially supported by the German Federal Ministry of Education and Research (BMBF 0313856A) within the Project ‘Functional Foods for Vascular Health – from Nutraceuticals to Personalised Diets’. The authors would like to thank Birgit Vogt from the soil science department of the Christian-Albrechts-University of Kiel for her technical assistance using the μCT nanotom.
PY - 2012/4
Y1 - 2012/4
N2 - The study aim was to investigate the vacuum impregnation (VI) technique for apple enrichment with quercetin glycosides from apple peel. Beside the determination of the quercetin content, structural effects on the apple parenchyma were analyzed by computerized microtomography (μCT). VI was an efficient method to enrich apples with quercetin derivatives which was affected by the apple cultivar, the vacuum pressure, the soluble solid concentration (SSC) and the viscosity of VI solution. After VI of 13 apple cultivars the quercetin content varied between 368 and 604 μg/g dry mass and correlated with the firmness of the native apple and the increased apple weight. The use of low SSC solution resulted in increased quercetin enrichment in contrast to apple pectin solutions with elevated viscosity. The μCT analyses demonstrate that VI was more effective in the inner apple sections than in the outer parts. The study indicates that differences of pore size and microstructure within the apple cortex substantially affected the enrichment process.
AB - The study aim was to investigate the vacuum impregnation (VI) technique for apple enrichment with quercetin glycosides from apple peel. Beside the determination of the quercetin content, structural effects on the apple parenchyma were analyzed by computerized microtomography (μCT). VI was an efficient method to enrich apples with quercetin derivatives which was affected by the apple cultivar, the vacuum pressure, the soluble solid concentration (SSC) and the viscosity of VI solution. After VI of 13 apple cultivars the quercetin content varied between 368 and 604 μg/g dry mass and correlated with the firmness of the native apple and the increased apple weight. The use of low SSC solution resulted in increased quercetin enrichment in contrast to apple pectin solutions with elevated viscosity. The μCT analyses demonstrate that VI was more effective in the inner apple sections than in the outer parts. The study indicates that differences of pore size and microstructure within the apple cortex substantially affected the enrichment process.
KW - Apple
KW - Osmotic pressure
KW - Vacuum impregnation
KW - Viscosity
KW - X-ray microtomography
UR - http://www.scopus.com/inward/record.url?scp=83955163605&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2011.11.015
DO - 10.1016/j.jfoodeng.2011.11.015
M3 - Article
AN - SCOPUS:83955163605
VL - 109
SP - 380
EP - 387
JO - Journal of food engineering
JF - Journal of food engineering
SN - 0260-8774
IS - 3
ER -