Vitamin E and mineral fortification in fresh‐cut apples ( Fuji ) using vacuum impregnation

Vitamin E and mineral fortification in fresh‐cut apples ( Fuji ) using vacuum impregnation Purpose – This study aims to evaluate the use of vacuum impregnation (VI) for developing vitamin E fortified fresh‐cut apples ( Fuji ). Design/methodology/approach – A 20 per cent high fructose corn syrup (HFCS) or edible coating materials of 1 per cent hydroxypropyl methylcellulose (HPMC) and 1 per cent calcium caseinate (CC) were used to make VI solutions, and 0.4 per cent ॅ‐tocopherol acetate, 7.5 per cent gluconal cal \ t f =" P i 3" \ c h a r "31 (GC) and 0.04 per cent zinc lactate (ZL) were incorporated into the VI solutions. Vitamin E content, color, and selected physicochemical properties of fortified fresh‐cut apples were analyzed. Findings – Results showed that VI treatment with 20 per cent HFCS solution containing 0.4 per cent ॅ‐tocopherol acetate increased vitamin E content up to 21.8 mg in 100 g of fresh‐cut apples, while 12.0 mg and 20.2 mg vitamin E were achieved when using 1 per cent HPMC or 1 per cent CC as VI solutions, respectively. Calcium and zinc content were also increased to 146.6 mg and 1.7 mg in 100 g of apples, respectively, when adding 7.5 per cent GC and 0.04 per cent ZL along with the vitamin E into the VI solutions. Use of HFCS, HPMC and CC as VI solutions resulted in different effects on the physiochemical properties of fresh‐cut apples. While HFCS is promising for vitamin E fortification and retention of natural apple color, HPMC and CC can be used to achieve similar vitamin E fortification with the least impact on the soluble solids and moisture contents of apples. Originality/value – The study demonstrates that there is great potential for developing high quality, vitamin E and minerals fortified fresh‐cut apples using vacuum impregnation technology, thus further enhancing the health benefit of the apples. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Vitamin E and mineral fortification in fresh‐cut apples ( Fuji ) using vacuum impregnation

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Publisher
Emerald Publishing
Copyright
Copyright © 2005 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650510633792
Publisher site
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Abstract

Purpose – This study aims to evaluate the use of vacuum impregnation (VI) for developing vitamin E fortified fresh‐cut apples ( Fuji ). Design/methodology/approach – A 20 per cent high fructose corn syrup (HFCS) or edible coating materials of 1 per cent hydroxypropyl methylcellulose (HPMC) and 1 per cent calcium caseinate (CC) were used to make VI solutions, and 0.4 per cent ॅ‐tocopherol acetate, 7.5 per cent gluconal cal \ t f =" P i 3" \ c h a r "31 (GC) and 0.04 per cent zinc lactate (ZL) were incorporated into the VI solutions. Vitamin E content, color, and selected physicochemical properties of fortified fresh‐cut apples were analyzed. Findings – Results showed that VI treatment with 20 per cent HFCS solution containing 0.4 per cent ॅ‐tocopherol acetate increased vitamin E content up to 21.8 mg in 100 g of fresh‐cut apples, while 12.0 mg and 20.2 mg vitamin E were achieved when using 1 per cent HPMC or 1 per cent CC as VI solutions, respectively. Calcium and zinc content were also increased to 146.6 mg and 1.7 mg in 100 g of apples, respectively, when adding 7.5 per cent GC and 0.04 per cent ZL along with the vitamin E into the VI solutions. Use of HFCS, HPMC and CC as VI solutions resulted in different effects on the physiochemical properties of fresh‐cut apples. While HFCS is promising for vitamin E fortification and retention of natural apple color, HPMC and CC can be used to achieve similar vitamin E fortification with the least impact on the soluble solids and moisture contents of apples. Originality/value – The study demonstrates that there is great potential for developing high quality, vitamin E and minerals fortified fresh‐cut apples using vacuum impregnation technology, thus further enhancing the health benefit of the apples.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Dec 1, 2005

Keywords: Vitamins; Fruits

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