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

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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.virtualsource.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
dc.abstract.enCombined 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorMierzwa, Dominik
dc.contributor.authorSzadzińska, Justyna
dc.contributor.authorGapiński, Bartosz
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.contributor.authorBiegańska-Marecik, Róża
dc.date.access2026-02-06
dc.date.accessioned2026-02-23T13:28:31Z
dc.date.available2026-02-23T13:28:31Z
dc.date.copyright2022-08-08
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if8,4
dc.description.numberSeptember 2022
dc.description.points140
dc.description.versionfinal_published
dc.description.volume89
dc.identifier.doi10.1016/j.ultsonch.2022.106117
dc.identifier.eissn1873-2828
dc.identifier.issn1350-4177
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7432
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S1350417722002139
dc.languageen
dc.relation.ispartofUltrasonics Sonochemistry
dc.relation.pagesart. 106117
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enberry fruit
dc.subject.enfortified food
dc.subject.enascorbic acid
dc.subject.enX-ray microtomography
dc.subject.encolor
dc.subject.enantioxidants
dc.titleAssessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume89