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Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality

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 impregnate...

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Autores principales: Mierzwa, Dominik, Szadzińska, Justyna, Gapiński, Bartosz, Radziejewska-Kubzdela, Elżbieta, Biegańska-Marecik, Róża
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9391597/
https://www.ncbi.nlm.nih.gov/pubmed/35964529
http://dx.doi.org/10.1016/j.ultsonch.2022.106117
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author Mierzwa, Dominik
Szadzińska, Justyna
Gapiński, Bartosz
Radziejewska-Kubzdela, Elżbieta
Biegańska-Marecik, Róża
author_facet Mierzwa, Dominik
Szadzińska, Justyna
Gapiński, Bartosz
Radziejewska-Kubzdela, Elżbieta
Biegańska-Marecik, Róża
author_sort Mierzwa, Dominik
collection PubMed
description 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.
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spelling pubmed-93915972022-08-21 Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality Mierzwa, Dominik Szadzińska, Justyna Gapiński, Bartosz Radziejewska-Kubzdela, Elżbieta Biegańska-Marecik, Róża Ultrason Sonochem Short Communication 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. Elsevier 2022-08-08 /pmc/articles/PMC9391597/ /pubmed/35964529 http://dx.doi.org/10.1016/j.ultsonch.2022.106117 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Short Communication
Mierzwa, Dominik
Szadzińska, Justyna
Gapiński, Bartosz
Radziejewska-Kubzdela, Elżbieta
Biegańska-Marecik, Róża
Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality
title Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality
title_full Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality
title_fullStr Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality
title_full_unstemmed Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality
title_short Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality
title_sort assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality
topic Short Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9391597/
https://www.ncbi.nlm.nih.gov/pubmed/35964529
http://dx.doi.org/10.1016/j.ultsonch.2022.106117
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