Medlar jam production (Mespilus germanica) with the use of sous vide method

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F22%3A43880071" target="_blank" >RIV/62157124:16270/22:43880071 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2227-9717/10/8/1584" target="_blank" >https://www.mdpi.com/2227-9717/10/8/1584</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr10081584" target="_blank" >10.3390/pr10081584</a>

Result language

angličtina

Original language name

Medlar jam production (Mespilus germanica) with the use of sous vide method

Original language description

The aim of this study was to evaluate the influence of sous vide technology on the chemical properties of fruit jams produced with medlar fruit (Mespilus germanica L.). The fruit jams were produced using sous vide technology at different temperatures: 60 degrees C, 70 degrees C, and 80 degrees C. The fruit jams were also produced at 100 degrees C using the traditional cooking method. Experimentally produced samples were evaluated by the following methods: total polyphenols content, ferric reducing antioxidant power assay (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and organic acid determination. Among sous vide-processed samples, the samples with the highest (p &lt; 0.05) antioxidant activity were processed at 80 degrees C, containing pectin; the results were the following: phenols content 0.56 +/- 0.01 mg gallic acid/kg; FRAP antioxidant activity 0.32 +/- 0.01 mu mol Trolox/g; DPPH antioxidant activity 21.39 +/- 0.33%. The obtained results showed that fruit jam production with the use of sous vide technology can affect antioxidant capacity of this food commodity. The research also provided important information about non-traditional fruit, such as medlar fruit (Mespilus germanica L.), and its processing by sous vide technology. Certainly, more analyses are necessary to give a clearer picture of the changes in medlar fruit during processing at different temperatures, and processing technologies, especially because there are presently no publications about the use of medlar fruit as a raw material in fruit jam preparation.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Volume of the periodical

10

Issue of the periodical within the volume

8

Country of publishing house

CH - SWITZERLAND

Number of pages

11

Pages from-to

nestrankovano

UT code for WoS article

000847196600001

EID of the result in the Scopus database

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