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<p>The effectiveness of carotenoid impregnation in seven apple varieties (<i>Golden Delicious</i>, <i>Ambrosia</i>, <i>Pink Lady</i>, <i>WA 38</i>, <i>Red Delicious</i>, <i>Royal Gala</i>, and <i>Granny Smith</i>) was assessed using four different orange carrot juice (OCJ) concentrations (20, 30, 40, and 50°Brix). Vacuum impregnation was performed at 51 mmHg, 40&#xa0;°C, and 30&#xa0;min. Impregnation efficiency was evaluated based on total carotenoid (<i>TC</i>) content, stained tissue fraction, and flavor acceptability. Principal component analysis (PCA) and general linear modeling were employed to identify the most suitable apple variety for <i>TC</i> incorporation and to determine the optimal impregnation conditions. The PCA and general linear model revealed that apple porosity significantly influenced impregnation efficiency, with <i>Pink Lady</i> and <i>WA 38</i> exhibiting complete tissue impregnation at lower juice concentrations due to their higher porosity. <i>TC</i> content increased in all varieties, reaching a maximum of 12.30&#xa0;mg β-carotene/100&#xa0;g db. in <i>Pink Lady</i> at 20 °Brix. Water loss and solute gain were influenced by juice concentration and porosity, with lower concentrations enhancing carotenoid incorporation. Sensory analysis revealed that taste acceptability correlated with the total soluble solids/total acidity ratio, with <i>Pink Lady</i> being rated the highest. PCA and cluster analysis confirmed associations between carotenoid gain, color, and flavor perception.</p>

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Screening carotenoid impregnation efficiency in apples through vacuum treatment: influence of apple variety and carrot juice concentration

  • 期刊论文

  • 发表日期：

    2026年2月17日

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  • Julio E. González-Pérez,
  • Oscar Jiménez-González,
  • Aurelio López-Malo,
  • Nelly Ramírez-Corona

摘要

The effectiveness of carotenoid impregnation in seven apple varieties (Golden Delicious, Ambrosia, Pink Lady, WA 38, Red Delicious, Royal Gala, and Granny Smith) was assessed using four different orange carrot juice (OCJ) concentrations (20, 30, 40, and 50°Brix). Vacuum impregnation was performed at 51 mmHg, 40 °C, and 30 min. Impregnation efficiency was evaluated based on total carotenoid (TC) content, stained tissue fraction, and flavor acceptability. Principal component analysis (PCA) and general linear modeling were employed to identify the most suitable apple variety for TC incorporation and to determine the optimal impregnation conditions. The PCA and general linear model revealed that apple porosity significantly influenced impregnation efficiency, with Pink Lady and WA 38 exhibiting complete tissue impregnation at lower juice concentrations due to their higher porosity. TC content increased in all varieties, reaching a maximum of 12.30 mg β-carotene/100 g db. in Pink Lady at 20 °Brix. Water loss and solute gain were influenced by juice concentration and porosity, with lower concentrations enhancing carotenoid incorporation. Sensory analysis revealed that taste acceptability correlated with the total soluble solids/total acidity ratio, with Pink Lady being rated the highest. PCA and cluster analysis confirmed associations between carotenoid gain, color, and flavor perception.