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Quality and antioxidant capacity of fresh‐cut apple wedges enriched with honey by vacuum impregnation
Author(s) -
Rößle Christian,
Brunton Nigel,
Gormley Thomas R.,
Butler Francis
Publication year - 2011
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/j.1365-2621.2010.02526.x
Subject(s) - browning , chemistry , antioxidant capacity , food science , antioxidant , dry matter , phenol , horticulture , botany , biology , biochemistry , organic chemistry
Summary The effect of vacuum impregnation (VI) of fresh‐cut apple wedges with honey, in presence and absence of a browning inhibitor on physicochemical, sensory and antioxidant properties over 7 days of storage at 2–4 °C was studied. Infusion of wedges with honey resulted in very little weight change indicating loss of internal water and ingress of honey carbohydrates into the wedges, hence the correlation coefficients with soluble solids content ( r = −0.91) and dry matter ( r = −0.77). Water infused samples showed the highest water uptake resulting in an increase in weight of 30%. Browning ( P < 0.001) and firmness ( P < 0.001) of apple wedges were the quality parameters most affected by VI. Samples dipped in browning inhibitor prior AS1 showed slightly better performance than undipped wedges with regard to browning and firmness. Total phenol content and antioxidant activity were significantly ( P < 0.001) lower for honey infused apple wedges.