Power Ultrasound‑Assisted Impregnation of Apple Cubes with Vitamin B 12

FRANCO EMANUEL VASILE; SUSANA SIMAL; CARMEN ROSSELLÓ; VALERIA EIM

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2022

1935-5130

This work explores the use of ultrasound (US) as a strategy to intensify the impregnation of apple cubes with vitamin B12 (cyanocobalamin). The effect of different US power densities (90 and 200 WL-1) and treatment times (5, 10, and 15 min) was evaluated on vitamin load, vitamin stability, and on physicochemical and microstructural properties of fruit matrix. The US enhanced the impregnation allowing to obtain high cyanocobalamin content products (0.12 ? 0.19 mg vitamin/g db.). Vitamin losses in sonication medium due US application were not significant. Impregnated samples exhibited higher moisture and lower soluble solids with respect to the untreated fruit. Changes in chromatic coordinates were well correlated to vitamin uptake. Only at the highest treatment intensities (200 WL-1, 10, and 15 min), a marked softening was observed, which agreed with the microstructural changes observed in fruit tissues. Results allow considering US-assisted impregnation as a promising technology in the preparation of vitamin B12 fortified apple cubes.