High-pressure-assisted infusion of bioactive compounds in apple slices
| Autor: | T. Senthamizh Selvan, Jincy M. George, Navin K. Rastogi |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Sucrose Moisture 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences Industrial and Manufacturing Engineering Bioactive compound Matrix (chemical analysis) Pascalization chemistry.chemical_compound 0404 agricultural biotechnology chemistry Biochemistry 010608 biotechnology Anthocyanin Mass transfer Food science Food Science Osmotic dehydration |
| Zdroj: | Innovative Food Science & Emerging Technologies. 33:100-107 |
| ISSN: | 1466-8564 |
| DOI: | 10.1016/j.ifset.2015.11.010 |
| Popis: | High-pressure treatment was explored as a technique for infusion of bioactive compounds (anthocyanin) into solid foods matrix (apple). The rate of mass transfer of moisture, solid, and anthocyanin content with or without the application of high pressure was studied over a wide range of concentration of osmotic solution (0–50% sucrose). The increase in concentration of osmotic solution resulted in reduced infusion of anthocyanin. However, high-pressure treatment resulted in higher moisture and solid mass transfer due to cell permeabilization (as revealed by microstructure analysis). It was revealed that high-pressure treatment resulted in higher infusion of the bioactive compound as compared to infusion at atmospheric pressure. The present study concluded that the high-pressure treatment of solid foods could be a feasible technology for infusion of bioactive compounds without significantly altering its matrix. This work elucidates important aspects of the science of pressure-enhanced infusion. Industrial relevance Application of high pressure was shown to be a feasible technique to enhance the infusion of bioactive compound (e.g., anthocyanin) in solid food matrix (apple) without significantly altering its natural solid food matrix. The application of high pressure may open up newer avenues for food industries to develop fresh-like and value-added products with improved nutrition. |
| Databáze: | OpenAIRE |
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