{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
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 |
| 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: | 26 Jul 2022 19:12 |
| Document Language: | English |
| Status: | Unpublished |
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