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Processing apple purees under vacuum to limit the loss of health-promoting compounds (ProOrg Practice Abstract)

{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 the Environment. CORE Organic Practice Abstracts. (2020)

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Summary

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 Cofund > ProOrg
France > INRAe - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Related Links:https://www.proorgproject.com/, https://organic-farmknowledge.org/de/tool/39892
Project ID:oknet
Deposited By: Gernert, Maria
ID Code:39892
Deposited On:19 May 2021 08:33
Last Modified:27 May 2021 13:38
Document Language:English
Status:Unpublished

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