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Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response Surface Methodology
Tree Fruit Bio-product Research Program, Department of Environmental Sciences, Nova Scotia Agricultural College, Nova Scotia, Canada
Tree Fruit Bio-product Research Program, Department of Environmental Sciences, Nova Scotia Agricultural College, Nova Scotia, Canada
- 1 Tree Fruit Bio-product Research Program, Department of Environmental Sciences, Nova Scotia Agricultural College, Nova Scotia, Canada
- 2 Tree Fruit Bio-product Research Program, Department of Environmental Sciences, Nova Scotia Agricultural College, Nova Scotia, Canada
Food and Nutrition Sciences·Volume 01 (2010)·Pages 45–52·Published 29 October 2010·DOI10.4236/fns.2010.12008
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Abstract
Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pressure, application time and relaxation time, were coded at five levels in a central composite design. The VI-treated and dried apple slices were analyzed for t-resveratrol glucoside concentration and textural attributes (gradient and linear distance). Multiple response optimization revealed the following optimum VI condi-tions for the bioactive enrichment and improved textural quality of dried apple slices: vacuum pressure of 6 in. of Hg, application time of 10 min, and relaxation time of 22.5 min.
KeywordsApple SnackBioactive FortificationResponse Surface MethodologyTextureVacuum ImpregnationResveratrol
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