Quality and antioxidant capacity of fresh‐cut apple wedges enriched with honey by vacuum impregnation

Abstract

Summary The effect of vacuum impregnation (VI) of fresh‐cut apple wedges with honey, in presence and absence of a browning inhibitor on physicochemical, sensory and antioxidant properties over 7 days of storage at 2–4 °C was studied. Infusion of wedges with honey resulted in very little weight change indicating loss of internal water and ingress of honey carbohydrates into the wedges, hence the correlation coefficients with soluble solids content ( r = −0.91) and dry matter ( r = −0.77). Water infused samples showed the highest water uptake resulting in an increase in weight of 30%. Browning ( P < 0.001) and firmness ( P < 0.001) of apple wedges were the quality parameters most affected by VI. Samples dipped in browning inhibitor prior AS1 showed slightly better performance than undipped wedges with regard to browning and firmness. Total phenol content and antioxidant activity were significantly ( P < 0.001) lower for honey infused apple wedges.