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Vacuum impregnation and nutritional enrichment in pretreatment of frozen apple (Royal Gala).

Author(s) : XIE J., ZHAO Y.

Summary

Vacuum impregnation (VI) with nutraceuticals was used as a pretreatment of freezing apples (Royal Gala) for improving quality of frozen apple and introducing nutraceuticals into the fruits. Apple samples were immersed in diluted high fructose corn syrup (HFCS) (20 %w/w or 50 % w/w) integrated with either calcium gluconal or zinc lactate. Vacuum pressure of 50 mm Hg was applied for 15 min, and then atmospheric pressure was restored for 30 min while samples remained in the solution. Mineral content and physicochemical properties of the apples immediately after VI were determined. Results indicated that about 15 to 20% DRI (daily reference intake) of calcium and above 40% zinc could be obtained in 200 g of frozen apples depending on the VI conditions. VI treatments in 20% w/w solutions had little effects on the physiochemical properties of VI apples. But 50% w/w solutions could partially remove moisture before freezing, cause a significant reduction in drip loss, and overcame the tissue damage induced by the freeze-thawing process. The VI pretreatment using 50% HFCS solution increased the maximum compression force (firmness) 79 to 258% and reduced the drip loss 57 to 60% in frozen-thawed apple columns. Calcium gluconal in the VI solutions further increased the firmness of thawed apple columns. Zinc lactate improved colour stability of apples during the impregnation and freeze-thawing process.

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Pages: ICR07-C2-85

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Details

  • Original title: Vacuum impregnation and nutritional enrichment in pretreatment of frozen apple (Royal Gala).
  • Record ID : 2008-0731
  • Languages: English
  • Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
  • Publication date: 2007/08/21

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