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Effectiveness of cranberry (Vaccinium macrocarpon, cv. Pilgrim) vacuum impregnation: The effect of sample pretreatment, pressure, and processing time

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtual.author-orcid0000-0002-9279-2572
cris.virtual.author-orcid0000-0002-3734-4806
cris.virtual.author-orcid0000-0001-6208-3364
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtualsource.author-orcidc17a2ff0-a029-4abe-988a-802db4d700a2
cris.virtualsource.author-orcid372e02fe-c83b-4eaa-8b1b-c477cd88147f
cris.virtualsource.author-orcid89950f06-27d8-47dd-92ba-f75bdd787f6c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis study aimed to determine the effects of vacuum impregnation (VI) on the effectiveness of enrichment of cranberry fruit with ascorbic acid. During the research, different strategies of fruit preparation that might improve impregnation in a ternary solution containing ascorbic acid, citric acid, and sucrose were tested. The evaluation of the processes was based on an analysis of impregnation efficiency, selected quality parameters, and alterations of internal structure. The results confirm that VI proceeds efficiently with heat-treated or bisected cranberry. The pressure and length of the individual process stages also affect impregnation efficiency. The lower the pressure and/or the longer the impregnation time, the higher the ascorbic acid content in the fruit. It can be concluded that VI is an effective method for enriching difficult to process berries with valuable compounds.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorMierzwa, Dominik
dc.contributor.authorSzadzińska, Justyna
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.contributor.authorBiegańska-Marecik, Róża
dc.contributor.authorKidoń, Marcin
dc.contributor.authorGapiński, Bartosz
dc.date.accessioned2026-03-02T12:57:28Z
dc.date.available2026-03-02T12:57:28Z
dc.date.issued2022
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.numberJuly 2022
dc.description.points140
dc.description.volume134
dc.identifier.doi10.1016/j.fbp.2022.06.001
dc.identifier.eissn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7562
dc.languageen
dc.relation.ispartofFood and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C
dc.relation.pages223-234
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enberry fruit
dc.subject.eninfusion
dc.subject.enascorbic acid
dc.subject.enpolyphenols
dc.subject.enhardness
dc.subject.enX-ray microtomography
dc.titleEffectiveness of cranberry (Vaccinium macrocarpon, cv. Pilgrim) vacuum impregnation: The effect of sample pretreatment, pressure, and processing time
dc.typeJournalArticle
dspace.entity.typePublication