Impregnation Techniques for Aroma Enrichment of Apple Sticks: A Preliminary Study

• Published in: Food and bioprocess technology Vol. 3; no. 6; pp. 861 - 866
• Main Authors: Comandini, Patrizia, Blanda, Giampaolo, Mújica Paz, Hugo, Valdez Fragoso, Aurora, Gallina Toschi, Tullia
• Format: Journal Article
• Language: English
• Published: New York New York : Springer-Verlag 2010; Springer-Verlag; Springer Nature B.V
• Subjects: Agriculture; Alcohols; apple sticks; Apples; Aroma; Ascorbic acid; Atmospheric pressure; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Communication; dipping; Enrichment; Esters; Flavorings; food additives; food analysis; Food industry; Food processing; Food processing industry; food processing quality; Food production; Food Science; food technology; Fructose; fruit composition; fruit quality; Impregnation; impregnation techniques; Malus; odors; Production methods; raw fruit; Ultrasonic imaging; Ultrasound; Vacuum; vacuum processing; Apple sticks; Vacuum impregnation; Aroma enrichment; Ultrasound; Impregnation techniques
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-010-0385-6

The food industry often utilizes flavor-enriched, semifinished food products as ingredients in more complex preparations. To the best of our knowledge, there are no methods to produce minimally processed food items to which flavorings have been added. In this investigation, apple sticks were enriched with a green apple aroma using different techniques. In particular, vacuum impregnation (VI), ultrasound technology (USI), and the combination of these two techniques (VUSI) were compared with atmospheric pressure impregnation (AI). An isotonic solution of fructose containing ascorbic acid and green apple flavoring was used for impregnation of apple sticks. Different treatment times (2.5, 5.0, and 12.5 min) were investigated, and the relative amount of the major compounds of impregnation flavoring was recorded. Significant differences between treatments were detected: VI and VUSI gave the highest aroma enrichment at 5.0 min of treatment. Different impregnation behaviors were recorded for alcohols and esters: the former increased even after 5.0 min of treatment, and the other components increased until 5.0 min and then decreased, mainly when ultrasound was applied (USI and VUSI). Some possible explanations of these results are proposed, although additional studies are needed to explain the mechanisms involved.