Xie J, Zhao Y
Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
Int J Food Sci Nutr. 2003 Sep;54(5):387-98. doi: 10.1080/09637480310001595261.
This study evaluates the use of vacuum impregnation (VI) for developing nutritionally fortified fresh cut apples (Royal Gala). Cut apples were immersed in diluted high fructose corn syrup (20% w/w or 50% w/w) containing calcium or zinc. A vacuum pressure of 50 mmHg was applied for 15 min following atmospheric pressure restoration for 30 min while samples remained in the VI solution. Nutraceutical content and physicochemical properties of the apples immediately after VI were determined. Storability of VI apples at 6 degrees C and 90% relative humidity was also studied based on the color and texture of apples. Results indicated that 15-20% of the Daily Reference Intake of calcium and above 40% of the Daily Reference Intake of zinc could be obtained in 200 g fresh cut apples. VI treatments in 20% w/w high fructose corn syrup solutions had little effects on the physicochemical properties of apples. Storage study showed that VI with zinc significantly improved color stability, and calcium enhanced the firmness of the apples.
本研究评估了真空浸渍（VI）法在开发营养强化鲜切苹果（皇家嘎啦）中的应用。将切好的苹果浸入含有钙或锌的稀释高果糖玉米糖浆（20% w/w或50% w/w）中。在样品置于真空浸渍溶液中时，施加50 mmHg的真空压力15分钟，随后恢复大气压30分钟。测定了真空浸渍后苹果的营养成分和理化性质。还基于苹果的颜色和质地研究了真空浸渍苹果在6℃和90%相对湿度下的耐储存性。结果表明，200克鲜切苹果中可获得15 - 20%的每日钙参考摄入量和超过40%的每日锌参考摄入量。在20% w/w高果糖玉米糖浆溶液中的真空浸渍处理对苹果的理化性质影响较小。储存研究表明，含锌的真空浸渍显著提高了颜色稳定性，而含钙的处理增强了苹果的硬度。
