Journal
ULTRASONICS SONOCHEMISTRY
Volume 89, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2022.106117
Keywords
Berry fruit; Fortified food; Ascorbic acid; X-ray microtomography; Color; Antioxidants
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Combined vacuum impregnation and ultrasound can improve the infusion of ascorbic acid in berry fruit. Ultrasound application during the relaxation stage contributes to higher ascorbic acid content and antioxidant properties.
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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