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Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage
Author(s) -
Moreno Jorge,
Zúñiga Pamela,
Dorvil Franck,
Petzold Guillermo,
Mella Karla,
Bugueño Graciela
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13385
Subject(s) - osmotic dehydration , chemistry , polyphenol oxidase , polyphenol , food science , sucrose , dehydration , biochemistry , antioxidant , peroxidase , enzyme
Summary Apples are a widely consumed fruit and have a high polyphenol content. The aim of this study was to analyse the combined effects of osmotic dehydration ( OD ) and ohmic heating ( OH ) with a pulsed vacuum ( PV ) on polyphenol retention during the stored refrigeration of apple cubes. Treatments were performed using a 65°Brix sucrose solution at 30, 40 or 50 °C for 120 min, and then, samples were stored for 28 days at 5 °C. OH provides an electric field of 13 V cm −1 , and a pulsed vacuum was applied for 5 min at the beginning of the process. The results indicated that a lower temperature process (30–40 °C) resulted in the retention of more polyphenol compounds after treatment than a higher temperature process (50 °C). Nevertheless, during refrigerated storage, we observed that 50 °C preserved these compounds better due to polyphenol oxidase inactivation. PVOD / OH treatment at 50 °C was determined to be the best retention of polyphenols from the fresh apple for dehydrating apples.

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