Impact of conventional and innovative processing conditions on organoleptic and nutritional properties of applesauce from organic and conventional production systems
2024
Bureau, Sylvie | Leca, Alexandre | Gouble, Barbara | Garcia, Caroline | Danelski, Witold | Hallmann, Ewelina | Kazimierczak, Renata | Średnicka-Tober, Dominika | Rembiałkowska, Ewa | Le Bourvellec, Carine | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | National Research Institute, Skierniewice, Poland | Warsaw University of Life Sciences (SGGW) | The study was carried out within the frame of the ProOrg (Code of Practice for organic food processing) project. The authors acknowledge the financial support of this project provided by transnational funding bodies, being partners of the H2020 ERA-net project, CORE Organic Cofund and the cofund from the European Commission.
International audience
Показать больше [+] Меньше [-]Английский. The impact of cultivar and production system was studied over two years on organoleptic and nutritional characteristics of apple fruits and then, on purees processed with both conventional convection cooking under vacuum and fast innovative microwave cooking. The main factors affecting the content and composition of sugars, organic acids, volatiles, polyphenols, and fibre were in the decreasing order, cultivar, year, and production system. Regarding processing, the fast innovative microwave cooking led to puree with a higher viscosity but with a lower polyphenol content compared to the convection cooking. Microwave cooking seemed to better preserve fibre but limit the diffusion of minor phenolic components, coming from skin and pips to puree and increase polyphenols degradation due to excessively high temperature spot. These results indicate that apple puree processed under vacuum did not present lower organoleptic and nutritional quality compared with fresh apple, as far as sugars, acids, volatiles, polyphenols and fibres were concerned.
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