Quality and antioxidant capacity of fresh-cut apple wedges enriched with honey by vacuum impregnation

Autor:	Christian Rößle, Thomas R. Gormley, Francis Butler, Nigel P. Brunton
Rok vydání:	2011
Předmět:	Antioxidant Chemistry medicine.medical_treatment Weight change Industrial and Manufacturing Engineering Antioxidant capacity chemistry.chemical_compound Soluble solids Botany Water uptake Browning medicine Phenol Dry matter Food science Food Science
Zdroj:	International Journal of Food Science & Technology. 46:626-634
ISSN:	0950-5423
DOI:	10.1111/j.1365-2621.2010.02526.x
Popis:	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
Databáze:	OpenAIRE
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