Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Nawirska-Olszańska, Agnieszka; Pasławska, Marta; Stępień, Bogdan; Oziembłowski, Maciej; Sala, Kinga; Smorowska, Aleksandra

doi:10.3390/foods9010108

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Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Agnieszka Nawirska-Olszańska

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Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37, 51-630 Wrocław, Poland

Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37a, 51-630 Wrocław, Poland

Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Chełmońskiego Street 37, 51-630 Wrocław, Poland

Author to whom correspondence should be addressed.

Foods 2020, 9(1), 108; https://doi.org/10.3390/foods9010108

Received: 30 December 2019 / Revised: 13 January 2020 / Accepted: 17 January 2020 / Published: 20 January 2020

(This article belongs to the Section Food Engineering and Technology)

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Abstract

Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits were subjected to impregnation with apple-pear juice at three levels of vacuum pressure, 4, 6, and 8 kPa; then, they were dried using microwave-vacuum technology. The water activity of the obtained products, the content of fructose, glucose, sorbitol, and polyphenolic compounds, and antioxidant activity were determined. A total of 20 polyphenolic compounds were identified in the fruits and the obtained products (seven anthocyanins, six flavonols, four phenolic acids, and three flavan-3-ols). Preliminary processing, which consisted of introducing the juice ingredients into tissue of the chokeberry fruit, resulted in increased content of bioactive compounds. Moreover, a positive effect of impregnation on the antioxidant stability of the fruit after drying was noted. Water activity in the obtained products showed their microbiological safety. Impregnation at 4 kPa vacuum pressure proved to be the most desirable; in such conditions, the best product in terms of the content of bioactive compounds was obtained. View Full-Text

Keywords: Aronia melanocarpa; vacuum impregnation; polyphenolic compounds; sugars; ultraperformance liquid chromatography; photodiode array detection; tandem mass spectrometry

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

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MDPI and ACS Style

Nawirska-Olszańska, A.; Pasławska, M.; Stępień, B.; Oziembłowski, M.; Sala, K.; Smorowska, A. Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit. Foods 2020, 9, 108. https://doi.org/10.3390/foods9010108

AMA Style

Nawirska-Olszańska A, Pasławska M, Stępień B, Oziembłowski M, Sala K, Smorowska A. Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit. Foods. 2020; 9(1):108. https://doi.org/10.3390/foods9010108

Chicago/Turabian Style

Nawirska-Olszańska, Agnieszka, Marta Pasławska, Bogdan Stępień, Maciej Oziembłowski, Kinga Sala, and Aleksandra Smorowska. 2020. "Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit" Foods 9, no. 1: 108. https://doi.org/10.3390/foods9010108

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Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

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