After vacuum impregnation of 13 apple cultivars:
quercetin content
ranged between 368 and 604 μg/g dry
matter. Quercetin
glycosides were introduced to apple tissue by Schulze et al. (2012)
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vacuum impregnation to modify health-promoting properties of apple cylinders cv. Granny Smith
Increase by 0.36 log for Saccharomyces cerevisiae, 0.73
log for Lactobacillus acidophilus and 1.07 log for Phoma glomerata for
vacuum impregnated sample in comparison to soaking sample. The authors applied
vacuum fortification of tissue at different pressure levels, in each case
obtaining the level of bacteria over 107 CFU/g. Rodriguez (1998) applied vacuum
impregnation with isotonic sugar solutions supplemented with Saccharomyces cerevisiae,
Lactobacillus acidophilus and Phoma glomerata.
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over 106 CFU/g Lactobacillus casei in air
dried (40 °C) product. Betoret et al.
(2003) applied vacuum impregnation of apples with apple juice supplemented with Saccharomyces cerevisiae or milk
inoculated with Saccharomyces cerevisiae and
Lactobacillus casei
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vacuum impregnation to modify health-promoting properties of apple slices (cv. Fuji)
After vacuum impregnation:109 CFU/gof tissue. The
matrix consisted of cylindrical pieces of Granny Smith apples. The author
applied one vacuum pulse at five levels of pressure and soaking in thesame
solutions with no vacuum application. In the case of vacuum impregnation, the
author observed a microbial growth rate higher by 0.36 log for S. cerevisiae, 0.73
log for L. acidophilus and 1.07 in the case of P. glomerata in
comparison to soaked samples. A significant effect of the content of extract in
the impregnating solution on the level of microorganisms introduced to the
tissue was found in most of the presented studies. The best results were
obtained during the application of isotonic or almost isotonic solutions. The
use of hypo- and hypertonic solutions resulted in significantly lower levels of
microorganisms in the final product. Most of the conducted studies present
vacuum impregnation as an effective tool in the production of probiotic food
based on the matrix of fruit and vegetable materials, as an alternative to
dairy products. At the same time, a significant aspect is also associated with
the method of fruit and vegetable tissue preservation after the introduction of
microorganisms, facilitating the maintenance of their high levels in the final
product. The most frequently used method in this respect, with potentially the
greatest applicability, is drying, particularly air drying and freeze-drying. Noorbakhsh et al.
(2013) introduced bacteria Lactobacillus rhamnosus to the
tissue of apple slices together with apple juice diluted with water at
a 1:1 ratio (pH 5–5.2).
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vacuum impregnation to modify health-promoting properties of apple slices cv.Granny Smith
After vacuum impregnation: fruits enriched with Ca2+ and Fe2+ ions respectively. Fito et al. (2001) applied vacuum impregnation to introduce calcium and iron ions to the tissue of sliced eggplant and orange rind, similarly as it was in a study by Barrera et al. (2004) for apple tissue. Introduction of Ca2+ and Fe2+ to apple tissue was connected with osmotic dehydration, however, low concentrations of introduced ions did not change the kinetics of the process and the effectiveness of calcium and iron introduction by vacuum impregnation was comparable in hypo- and hypertonic solutions.
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vacuum impregnation to modify health-promoting properties of apple slices cv. Granny Smith
An increase in calcium content from 0%
to 40% of the recommended daily intake for an adult per 200g of apples. Barrera et al. (2009) applied osmotic
dehydration to calcium enriched slices of apple cv. Granny Smith.
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vacuum impregnation to modify health-promoting properties of apple
Greater incorporation at pressures of 14 and 17 kPa, levels of microorganisms over 107 CFU/g. Maguina et al. (2002) impregnated apple slices with a sugar solution containing approximately108 CFU/g of Bifidobacterium ssp.
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vacuum impregnation to modify health-promoting properties of 13 apple cultivars (6 mm apple slices)
vacuum impregnationto modify health-promoting properties of 13 apple cultivars (6 mm apple slices) After vacuum impregnation of...
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vacuum impregnationto modify health-promoting properties of apple cylinders cv. Granny Smith Increase by 0.36 log for Sacch...
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vacuum impregnation to modify health-promoting properties of apple slices (cv. Fuji) After vacuum impregnation:109 CFU/ ...
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vacuum impregnationto modify health-promoting properties of apple G reater incorporation at pressures of 14 and 17 kPa , le...
