281: Vacuum Pulse Impregnation of Carrot Juice in Apple Varieties: A Principal Component Analysis

Introduction

Vacuum pulse impregnation (VP) incorporates bioactive compounds into food matrices, enhancing flavor and mitigating thermal degradation. Carrot juice, rich in carotenoids, vitamin C, and phenolic compounds, undergoes rapid deterioration due to enzymatic activity. The quality of VP-impregnated products depends on process conditions and food matrix characteristics. Models such as Central Composite Design, Response Surface Methodology, and Principal Component Analysis optimize the quality parameters of impregnated products. This study evaluated the incorporation of bioactive compounds from 20, 30, 40, and 50°Brix carrot juice into seven apple varieties (Golden Delicious, Ambrosia, Pink Lady, WA 38, Red Delicious, Royal Gala, and Granny Smith) using VP, with the objective of maximizing carotenoid content, tissue coloration, and sensory acceptability using Principal Component Analysis.

Methods

VP was applied using different concentrations of carrot juice concentrations on seven apple varieties in cubes under 51 mmHg, 40°C for 30 min. Total carotenoid (TC) content, tissue coloration, and flavor acceptability were quantified using spectrophotometric methodologies, image analysis, and sensory evaluation. The PCA identified optimal conditions and classified experiments by quality attributes. Results were categorized into five clusters using Euclidean distances and similarity measures.

Results

PCA elucidated 58.8% of data variability through two principal components: PC1 (33.4%) for mass transfer and PC2 (24.4%) for color parameters. A positive correlation between carotenoid content and color changes indicated effective bioactive compound incorporation. Enhanced taste acceptability correlated with higher coloration. Cluster analysis identified distinct quality profiles, with Cluster 1 exhibiting superior carotenoid incorporation and homogeneous coloration. The optimal combination was Pink Lady with 20°Brix carrot juice, yielding the highest TC, uniform impregnation, and sensory preference ("like extremely").

Significance

These findings can guide development of carotenoid-fortified fruit products using vacuum impregnation technology. Principal component determined the most suitable apple variety and impregnation conditions. This study demonstrates VP's potential for increasing bioactive compounds of apples with improved sensory qualities. It provides insights into optimizing impregnation parameters and underscores the necessity for future research into drying methods to extend shelf life and minimize carotenoid degradation, contributing to the development of stable, nutrient-rich food products that meet consumer demands for quality and health benefits.

Authors: Julio Emmanuel Gonzalez-Perez, Oscar Jimenez-Gonzalez, Nelly Ramirez-Corona, Aurelio Lopez-Malo, Lizbeth Rosas-Ordoñez