Pascalization

Biology

Pharmacokinetics

Chromatography

Endocrinology

CRANBERRY JUICE

High pressure

Food science

Brix

Mass transfer

Fruit juice

Response surface methodology

Physics

Grapefruit juice

Sugar

Carrot juice

Pharmacology

Anthocyanin

Chemistry

Urinary system

Lemon juice

Engineering physics

Innovative Food Science & Emerging Technologies

Apple cubes were subjected to vacuum impregnation using grape juice concentrate. The effect of pressure reduction (VP = 100–500 mmHg), immersion time (t = 10–30 min), and concentration of grape juice (C = 40–60°Brix) on impregnation parameters were evaluated using response surface methodology. Second-order polynomial equations were developed (R2 > 0.895) to describe the behavior of water loss, total soluble solids, L*, a*, Hue, total color difference, the color of impregnated/treated areas (AU/AOP), antioxidant activity, total monomeric anthocyanin, and dimensionless volume (V/Vo) in the impregnated product. VP had a significant (p ≤ 0.05) effect on mass transfer parameters, color parameters, AU/AOP, and bioactive compounds. However, at 60°Brix and 500 mmHg, the lower V/Vo values were reached due to cell disruption. Therefore, it is recommended to use a VP = 500 mmHg and t less than 20 min to significantly impregnate compounds and obtain a product without considerable morphometric modification.

Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration