| Autor: |
Dominik Mierzwa, Justyna Szadzińska, Bartosz Gapiński, Elżbieta Radziejewska-Kubzdela, Róża Biegańska-Marecik |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Ultrasonics Sonochemistry, Vol 89, Iss , Pp 106117- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1350-4177 |
| DOI: |
10.1016/j.ultsonch.2022.106117 |
| Popis: |
Combined vacuum impregnation and ultrasound was proposed as an alternative method to improve the infusion of ascorbic acid in berry fruit. The effect of ultrasound application at different stages of impregnation – vacuum, relaxation, and both stages – on the qualitative characteristics of impregnated cranberries was investigated. The quality assessment was based on porosity, color, antioxidant capacity, anthocyanin, polyphenol and structure compound content. Ultrasound-assisted vacuum impregnation contributed to higher ascorbic acid content, smaller relative color difference, and greater antioxidant properties. It was found that the degree of impregnation varies considerably and depends on the stage of using ultrasound. Due to more favorable quality attributes, the conclusion was reached that ultrasound should be applied during the relaxation stage of vacuum impregnation. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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