Journal
ULTRASONICS SONOCHEMISTRY
Volume 48, Issue -, Pages 509-516Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2018.07.007
Keywords
Vacuum impregnation; Ultrasound; Fresh-cut apple; Black carrot; Ion leakage; Calcium
Categories
Funding
- Ege University Scientific Research Projects (EGE-BAP) [15-MUH-023]
- TUBITAK [2211-C]
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This study evaluated the simultaneous effect of ultrasound on vacuum impregnation process to enhance infusion of calcium lactate and black carrot phenolics into ready to eat apple tissues. A vacuum - ultrasonic equipment was developed for this purpose and effects of different ultrasound powers (96-198 W) at 35 kHz and stage of ultrasound application at vacuum and restoration periods were investigated. The simultaneous application of 130 W ultrasound during vacuum impregnation did not rupture cellular integrity, but it led to increases in calcium content (13.8%), total phenolics (11.8%), total flavonoids (17.3%), total anthocyanins (24.6%) and antioxidant capacities (23.6%) of apple discs compared to non-ultrasound vacuum impregnation. In addition, total population of psychrophilic and mesophilic microorganisms were enumerated in both black carrot infused and non-infused samples and results showed that ultrasound-assisted vacuum impregnation treatment in the presence of black carrot phenolics were highly effective on inhibition of microorganisms growth in apple discs over storage period.
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