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

Yanyun Zhao (Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA)
Su‐il Park (Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA)
Scott W. Leonard (Linus Pauling Institute, Oregon State University, Corvallis, Oregon, USA)
M.G. Traber (Linus Pauling Institute, Oregon State University, Corvallis, Oregon, USA)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 December 2005

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 α‐tocopherol acetate, 7.5 per cent gluconal cal\tf="Pi3" \char"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 α‐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.

Keywords

Citation

Zhao, Y., Park, S., Leonard, S. and Traber, M. (2005), "Vitamin E and mineral fortification in fresh‐cut apples (Fuji) using vacuum impregnation", Nutrition & Food Science, Vol. 35 No. 6, pp. 393-402. https://doi.org/10.1108/00346650510633792

Download as .RIS

Publisher

:

Emerald Group Publishing Limited

Copyright © 2005, Emerald Group Publishing Limited

Please note you might not have access to this content

You may be able to access this content by login via Shibboleth, Open Athens or with your Emerald account.
If you would like to contact us about accessing this content, click the button and fill out the form.
To rent this content from Deepdyve, please click the button.