High-pressure-assisted infusion of bioactive compounds in apple slices.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/14107/
https://doi.org/10.1016/j.ifset.2015.11.010 |
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| Title |
High-pressure-assisted infusion of bioactive compounds in apple slices.
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| Creator |
Jincy, M. George
Selvan, T. S. Rastogi, N. K. |
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| Subject |
01 Apple
05 Processing and Engineering |
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| Description |
High-pressure treatment was explored as a technique for infusion of bioactive compounds (anthocyanin) into
solid foods matrix (apple). The rate ofmass transfer ofmoisture, 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 pressurewas 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.
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| Date |
2016
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14107/1/Innovative%20Food%20Science%20and%20Emerging%20Technologies%202016.pdf
Jincy, M. George and Selvan, T. S. and Rastogi, N. K. (2016) High-pressure-assisted infusion of bioactive compounds in apple slices. Innovative Food Science and Emerging Technologies, 33. pp. 100-107. (In Press) |
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