{Tool} Processing apple purees under vacuum to limit the loss of health-promoting compounds (ProOrg Practice Abstract). Creator(s): Bureau, Sylvie and Le Bourvellec, Carine. Issuing Organisation(s): INRAE - National Research Institute for Agriculture, Food and Environment. CORE Organic Practice Abstracts. (2020)
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(Processing apple purees under vacuum to limit the loss of health-promoting compounds)
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Summary in the original language of the document
This ProOrg Practice Abstract recommends cooking under vacuum, which limits the use of additives while maintaining the nutritional and organoleptic properties of organic fresh fruits. Using a microwave cooker is faster than conventional cooking. Recommendations are moreover provided for improving the organoleptic properties and nutritive quality of processed fruit.
| EPrint Type: | Practice tool |
|---|---|
| What problem does the tool address?: | Thermal processing of fruits improves palatability, extends shelf life, and destroys micro-organisms. However, high temperatures also induce some changes impacting the content of health-promoting compounds and the puree viscosity. |
| What solution does the tool offer?: | Cooking under vacuum without additives allows obtaining the same polyphenol content and the same colour as cooking with vitamin C. A fast, innovative microwave cooking (8 min) of apples, followed by a refining, allows producing purees with similar polyphenol contents, yet a higher viscosity than the conventional process (24 min). |
| Country: | France |
| Type of Practice Tool: | Practice abstracts |
| Keywords: | Food processing, cooking, microwave, conventional process, texture, polyphenol |
| Agrovoc keywords: | Language Value URI English food processing http://aims.fao.org/aos/agrovoc/c_37969 English foods http://aims.fao.org/aos/agrovoc/c_3032 English cooking http://aims.fao.org/aos/agrovoc/c_1851 English microwave cooking http://aims.fao.org/aos/agrovoc/c_26799 English traditional uses http://aims.fao.org/aos/agrovoc/c_35343 English polyphenols http://aims.fao.org/aos/agrovoc/c_15881 English polyphenol content -> phenolic content http://aims.fao.org/aos/agrovoc/c_5773 English vacuum drying http://aims.fao.org/aos/agrovoc/c_25801 English food quality http://aims.fao.org/aos/agrovoc/c_10965 English apples http://aims.fao.org/aos/agrovoc/c_541 English temperate fruits http://aims.fao.org/aos/agrovoc/c_7655 |
| Subjects: | Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation Crop husbandry > Production systems > Fruit and berries |
| Research affiliation: | European Union > CORE Organic > CORE Organic Cofund > ProOrg France > INRAe - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement European Union > Organic Farm Knowledge |
| Related Links: | https://www.proorgproject.com/, https://organic-farmknowledge.org/de/tool/39892 |
| Project ID: | ofk |
| Deposited By: | Gernert, Maria |
| ID Code: | 39892 |
| Deposited On: | 19 May 2021 08:33 |
| Last Modified: | 02 May 2024 10:31 |
| Document Language: | English |
| Status: | Unpublished |
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