vacuum impregnation to modify health-promoting properties of green apples cv. Orin (apple cubes)

vacuumimpregnation to modify health-promoting properties of green apples cv. Orin(apple cubes)

Optimized conditions for vacuum impregnation of apple cubes were 18%–20% blackcurrant concentrate level, 77–80 kPa vacuum pressure and 38–45 min vacuum time. Quercetin and its derivatives were introduced similarly as in the previous studies with apple juice containing an addition of apple skin extract. The authors did not record losses of introduced polyphenolic compounds during freeze-drying or microwave-vacuum drying, while convection drying caused losses of quercetin and its derivatives amounting to 44%. Diamante et al. (2014) introduced a black currant extract to apple cubes by vacuum impregnation.

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