Suitability of Apples Flesh from Different Cultivars for Vacuum Impregnation Process
| cris.virtual.author-orcid | 0000-0001-6208-3364 | |
| cris.virtual.author-orcid | 0000-0002-9279-2572 | |
| cris.virtual.author-orcid | 0000-0002-3734-4806 | |
| cris.virtual.author-orcid | 0000-0002-0153-4624 | |
| cris.virtualsource.author-orcid | 89950f06-27d8-47dd-92ba-f75bdd787f6c | |
| cris.virtualsource.author-orcid | c17a2ff0-a029-4abe-988a-802db4d700a2 | |
| cris.virtualsource.author-orcid | 372e02fe-c83b-4eaa-8b1b-c477cd88147f | |
| cris.virtualsource.author-orcid | 4ddc81ce-066b-4d2e-a9f3-015a6c34a525 | |
| dc.abstract.en | The article evaluated the suitability of 14 apple cultivars for the vacuum impregnation (VI) process based on the comparison of the physicochemical properties of fresh and impregnated tissue. The cube-cut apple was impregnated in a solution close to isotonic composed of 0.5% ascorbic acid, 0.5% citric acid, and 10% sucrose. The VI process was conducted with vacuum time and absolute pressure at 10 min and 15 kPa, restoring atmospheric pressure at 5 min and relaxation time at atmospheric pressure at 10 min. The content of ascorbic acid after VI increased by 3 to 25 times and was in the range of 73.5–130 mg/100 g, while the mass gain for the samples ranged from 15% to 34%. On the basis of the Pearson correlation, it was found that the mass gain was negatively correlated with the firmness of the fresh apple cubes (r = −0.85). The cultivars with favorable features after the VI process in terms of vitamin C content; hardness; and browning index (BI) are Cortland; Shampion; and Ligol. | |
| dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
| dc.affiliation.institute | Katedra Technologii Żywności Pochodzenia Roślinnego | |
| dc.contributor.author | Kidoń, Marcin | |
| dc.contributor.author | Radziejewska-Kubzdela, Elżbieta | |
| dc.contributor.author | Biegańska-Marecik, Róża | |
| dc.contributor.author | Kowalczewski, Przemysław | |
| dc.date.access | 2025-06-04 | |
| dc.date.accessioned | 2025-09-17T11:13:31Z | |
| dc.date.available | 2025-09-17T11:13:31Z | |
| dc.date.copyright | 2023-01-24 | |
| dc.date.issued | 2023 | |
| dc.description.abstract | <jats:p>The article evaluated the suitability of 14 apple cultivars for the vacuum impregnation (VI) process based on the comparison of the physicochemical properties of fresh and impregnated tissue. The cube-cut apple was impregnated in a solution close to isotonic composed of 0.5% ascorbic acid, 0.5% citric acid, and 10% sucrose. The VI process was conducted with vacuum time and absolute pressure at 10 min and 15 kPa, restoring atmospheric pressure at 5 min and relaxation time at atmospheric pressure at 10 min. The content of ascorbic acid after VI increased by 3 to 25 times and was in the range of 73.5–130 mg/100 g, while the mass gain for the samples ranged from 15% to 34%. On the basis of the Pearson correlation, it was found that the mass gain was negatively correlated with the firmness of the fresh apple cubes (r = −0.85). The cultivars with favorable features after the VI process in terms of vitamin C content; hardness; and browning index (BI) are Cortland; Shampion; and Ligol.</jats:p> | |
| dc.description.accesstime | at_publication | |
| dc.description.bibliography | il., bibliogr. | |
| dc.description.finance | publication_nocost | |
| dc.description.financecost | 0,00 | |
| dc.description.if | 2,5 | |
| dc.description.number | 3 | |
| dc.description.points | 100 | |
| dc.description.version | final_published | |
| dc.description.volume | 13 | |
| dc.identifier.doi | 10.3390/app13031528 | |
| dc.identifier.issn | 2076-3417 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/4881 | |
| dc.identifier.weblink | https://www.mdpi.com/2076-3417/13/3/1528 | |
| dc.language | en | |
| dc.relation.ispartof | Applied Sciences (Switzerland) | |
| dc.relation.pages | art. 1528 | |
| dc.rights | CC-BY | |
| dc.sciencecloud | nosend | |
| dc.share.type | OPEN_JOURNAL | |
| dc.subject.en | vacuum impregnation | |
| dc.subject.en | apple cultivars | |
| dc.subject.en | ascorbic acid | |
| dc.subject.en | mass gain | |
| dc.subject.en | browning index | |
| dc.subject.en | color | |
| dc.subject.en | texture | |
| dc.title | Suitability of Apples Flesh from Different Cultivars for Vacuum Impregnation Process | |
| dc.title.volume | Special Issue Recent Advances in Applied Microbiology and Food Sciences, Volume II | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 3 | |
| oaire.citation.volume | 13 |