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3/2025 vol. 75
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ORIGINAL ARTICLE
Vacuum and Ultrasound-Assisted Impregnation of Gala Apples with Sea Buckthorn Juice and Calcium Lactate: Functional Properties, Antioxidant Profile, and Activity of Polyphenol Oxidase and Peroxidase of Freeze-Dried Products
Marcellus Arnold 1
,
 
Urszula Tylewicz 2,3
,
 
Joanna Suliburska 4
,
 
Michał Świeca 5
,
 
Aneta Wojdyło 6
,
 
Anna Gramza-Michałowska 1
 
 
 
More details
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1
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
 
2
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy, Italy
 
3
Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
 
4
Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
 
5
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
 
6
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
 
 
Submission date: 2025-05-17
 
 
Acceptance date: 2025-08-12
 
 
Online publication date: 2025-08-26
 
 
Publication date: 2025-08-26
 
 
Corresponding author
Anna Gramza-Michałowska   

Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
 
 
Pol. J. Food Nutr. Sci. 2025;75(3):283-302
DOI: https://doi.org/10.31883/pjfns/209424
 
 
Article (PDF)
References (63)
 
KEYWORDS
bioactive compounds
calcium enrichment
enzymatic browning
functional snack
non-conventional technology
 
TOPICS
Other techniques
Liquid chromatography
Functional foods
Diets and health
Food fortification
Fruits
Phenolic compounds
 
ABSTRACT
Vacuum impregnation (VI) and ultrasound-assisted impregnation (US) were applied to Gala apples with the aim of improving the antioxidant capacity and calcium content of freeze-dried apples. An impregnation solution was composed of 93.8% sea buckthorn (SB) juice with 0 and 4% (w/w) calcium lactate (CaL). Gala apples conventionally impregnated (CON) at 30°C for 120 min were also prepared for comparison. The VI was performed at 200, 400, and 600 mbar with 10 min of each holding and relaxation time. US treatment was performed for 10, 20, and 30 min and was continued with CON for 110, 100, and 90 min, respectively. The VI at 200 mbar and US for 30 min at 0% CaL produced freeze-dried samples with the highest antioxidant capacity, higher than that of the CON and the non-impregnated samples: fresh apple (FA) and those after dipping in 1% ascorbic acid (FA+AA). The addition of 4% CaL optimally improved the calcium content when VI at 200 mbar and US for 20 min were applied. Generally, the freeze-dried apples impregnated under these conditions had lower antioxidant capacity compared to those treated without CaL. The impregnation process (CON, VI, and US) affected the mass transfer and composition of phenolics and carotenoids in the freeze-dried apples. Additionally, polyphenol oxidase (PPO) and peroxidase (POD) activities were completely inhibited upon CON and US treatment for 30 min at 0% CaL. While at 4% CaL, US for 20 min reduced PPO activity by 19.4% as compared to FA+AA. The end products, particularly those obtained at 4% CaL, could serve as potential functional snacks for consumers with osteoporosis and calcium issues, considering their calcium content and antioxidant properties.
FUNDING
This research was funded by the National Science Centre, Poland, grant number: 2023/49/N/NZ9/00862 and Poznan University of Life Sciences, Poland, Department of Gastronomy Science and Functional Foods (statutory grant no 506.751.03.00).
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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