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Volume 5
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10.3390/nutraceuticals5030018
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Article

Evaluation of Antioxidant-Rich Fruit Extracts to Improve the Bioactive Compounds of Apple Slices

by
Paola Hernández-Carranza
1,
Katya Chantal Avila-Zarco
1,
Silvia del Carmen Beristain-Bauza
2,
Carolina Ramírez-López
3,
Irving Israel Ruiz-López
4 and
Carlos Enrique Ochoa-Velasco
1,*
1
Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Puebla 72570, Mexico
2
Ingeniería en Energía, Universidad Politécnica de Amozoc, Ampliación Luis Oropeza No. 5202, San Andrés las Vegas, 1ra. Sección, Puebla 72980, Mexico
3
Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Carretera Estatal Santa Inés Tecuexcomac-Tepetitla, Km 1.5, Tepetitla de Lardizábal, Tlaxcala 90700, Mexico
4
Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Puebla 72570, Mexico
*
Author to whom correspondence should be addressed.
Nutraceuticals 2025, 5(3), 18; https://doi.org/10.3390/nutraceuticals5030018
Submission received: 20 June 2025 / Revised: 16 July 2025 / Accepted: 18 July 2025 / Published: 23 July 2025
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Abstract

This study aimed to evaluate the impregnation process of apple slices with bioactive compounds (BCs) that were obtained from the richest antioxidant fruit powder extracts. Acaí, beetroot, blueberry, cranberry, dragon fruit, and pomegranate powders were assessed on their main BCs, antioxidant capacity (AC), and reducing power (RP) before and after heat treatment to select the extract with the highest and most stable BCs and AC. The effect of pH (3–7) and the total soluble solids (TSSs) (5–15%) on the BCs and AC of selected fruit powder extracts were also evaluated to decide which one should be used to impregnate apple slices. Results indicate that the pomegranate extract presented the highest BCs, AC, and RP among the fruit powders tested, even after heat treatment. Moreover, the TSSs did not affect the BCs from the pomegranate extract; however, pH affected the stability, showing higher values of BCs as the pH was reduced. Apple slices impregnated with pomegranate extract (pH 2) showed an increase in their total phenolic compounds, total anthocyanins, AC, and RP at 25.94, 3085.00, 19.80, and 56.94%, respectively, compared to control apple slices. This study indicates that reducing the pH of pomegranate extracts may increase their antioxidant compounds, showing a higher impregnation of them on apple slices.
Keywords: pigments; anthocyanins; health-promoting compounds; impregnation process pigments; anthocyanins; health-promoting compounds; impregnation process

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MDPI and ACS Style

Hernández-Carranza, P.; Avila-Zarco, K.C.; del Carmen Beristain-Bauza, S.; Ramírez-López, C.; Ruiz-López, I.I.; Ochoa-Velasco, C.E. Evaluation of Antioxidant-Rich Fruit Extracts to Improve the Bioactive Compounds of Apple Slices. Nutraceuticals 2025, 5, 18. https://doi.org/10.3390/nutraceuticals5030018

AMA Style

Hernández-Carranza P, Avila-Zarco KC, del Carmen Beristain-Bauza S, Ramírez-López C, Ruiz-López II, Ochoa-Velasco CE. Evaluation of Antioxidant-Rich Fruit Extracts to Improve the Bioactive Compounds of Apple Slices. Nutraceuticals. 2025; 5(3):18. https://doi.org/10.3390/nutraceuticals5030018

Chicago/Turabian Style

Hernández-Carranza, Paola, Katya Chantal Avila-Zarco, Silvia del Carmen Beristain-Bauza, Carolina Ramírez-López, Irving Israel Ruiz-López, and Carlos Enrique Ochoa-Velasco. 2025. "Evaluation of Antioxidant-Rich Fruit Extracts to Improve the Bioactive Compounds of Apple Slices" Nutraceuticals 5, no. 3: 18. https://doi.org/10.3390/nutraceuticals5030018

APA Style

Hernández-Carranza, P., Avila-Zarco, K. C., del Carmen Beristain-Bauza, S., Ramírez-López, C., Ruiz-López, I. I., & Ochoa-Velasco, C. E. (2025). Evaluation of Antioxidant-Rich Fruit Extracts to Improve the Bioactive Compounds of Apple Slices. Nutraceuticals, 5(3), 18. https://doi.org/10.3390/nutraceuticals5030018

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