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Vacuum impregnation of fresh-cut apples with osmotic solutions containing honey
Impregnación por vacío de manzanas frescas cortadas con soluciones osmóticas que contienen miel
DOI:
https://doi.org/10.15446/rfnam.v75n3.99558Keywords:
Bioactive compounds , Citric acid, Malus , Vitamin C (en)Compuestos bioactivos, Ácido cítrico , Malus, Vitamina C (es)
Fresh-cut apples were subjected to mild vacuum impregnation (Vacuum pressure=67.7 mbar). M0: 30 °Brix honey solution (HS); M0.5: HS+0.5% citric acid (CA)+0.5% ascorbic acid (AA); and M1: HS+1% CA+1% AA were used as osmotic solutions. Changes in soluble solids (SS), pH, firmness, color (∆E*ab), total phenolic and vitamin C content, and antioxidant capacity were evaluated on days 0 and 7 of storage at 1.5 °C. Mass transfer parameters were calculated. The best results were obtained with the M1 treatment. Vacuum-impregnated fresh-cut apples gained solids (3.3%) and weight (1.6%) and lost water (1.8%). The following modifications were observed on day 0: an increase of SS (26%), a reduction in firmness (14%), a slight color change (∆E*ab=3.3), a great increase in vitamin C content (31 times higher than in fresh-cut fruits) and increases in total phenolic content and antioxidant capacity (27% and 77%, respectively). On day 7 of storage, an additional reduction of firmness was observed, but the other attributes were maintained or increased. The M1 treatment is an appropriate alternative for processing fresh-cut apples and obtaining improved healthy attributes.
Manzanas frescas cortadas fueron impregnadas por vacío suave (Presión de vacío=67,7 mbar). Se emplearon tres soluciones osmóticas: M0: solución osmótica de miel a 30 °Brix (HS); M0,5: HS+0,5% de ácido cítrico (AC)+0,5% de ácido ascórbico (AA); y M1: HS+1% AC+1% AA. Se evaluaron los cambios en los sólidos solubles (SS), pH, firmeza, color (∆E*ab), fenoles totales, capacidad antioxidante y contenido de vitamina C en el día cero y después de 7 días de almacenamiento a 1,5 °C. Se calcularon los parámetros de transferencia de masa. La mejor alternativa fue el tratamiento M1. Las manzanas impregnadas ganaron sólidos (3,3%), perdieron agua (1.8%) y ganaron peso (1.6%). El día cero, se incrementaron los SS (26%), se redujo la firmeza (14%), hubo un leve cambio en el color (∆E*ab=3,3) y un gran incremento en el contenido de vitamina C (31 veces más que la fruta sin tratar), con un aumento en el contenido de fenoles totales y capacidad antioxidante (27 y 77%, respectivamente). Después de 7 días de almacenamiento, hubo una reducción adicional de la firmeza, pero se mantuvieron o mejoraron otros atributos. El tratamiento M1 demostró ser una alternativa apropiada para el procesamiento de manzanas frescas cortadas que permite obtener un alimento más saludable.
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