Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response Surface Methodology

H. P. Vasantha Rupasinghe^*, Ajit P. K. Joshi

Tree Fruit Bio-product Research Program, Department of Environmental Sciences, Nova Scotia Agricultural College, Nova Scotia, Canada.

DOI: 10.4236/fns.2010.12008                

Abstract

Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pressure, application time and relaxation time, were coded at five levels in a central composite design. The VI-treated and dried apple slices were analyzed for t-resveratrol glucoside concentration and textural attributes (gradient and linear distance). Multiple response optimization revealed the following optimum VI condi-tions for the bioactive enrichment and improved textural quality of dried apple slices: vacuum pressure of 6 in. of Hg, application time of 10 min, and relaxation time of 22.5 min.

Keywords

Apple Snack, Bioactive Fortification, Response Surface Methodology, Texture, Vacuum Impregnation, Resveratrol

Conflicts of Interest

The authors declare no conflicts of interest.

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