| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399348 | Food Research International | 2012 | 10 Pages |
Enrichment of fruits with nutraceutical components for increased nutritional- and health-beneficial qualities is a major goal for the food processing industries. In the present study, we have investigated the benefits of an osmotic infusion process by means of which a fructo-oligosacharide (Nutrafloraâ¢) was used to partially substitute sucrose in the infusion medium. Fruits such as sweet cherry, mango and blueberry could be subjected to osmotic infusion, resulting in improved quality characteristics. During infusion, loss of anthocyanins from blueberry and cherry fruits was observed, but this did not reduce the visual appeal of infused fruits. In conjunction with Nutraflora, fruits could be infused with soy lecithin (phospholipids) and excised mango assimilated significant amounts of phospholipids. Structurally, Nutraflora infused cherry fruits showed preservation of tissue structure similar to that in a fresh fruit. As well, Nutraflora infused fruits showed higher levels of soluble and insoluble solids content. DPPH radical scavenging activity of fresh and infused fruit extracts did not differ significantly suggesting that the antioxidant activity of infused fruits is not impaired by the process. Thus, infusion of fruits with desired components having health benefits can provide nutritionally superior fruit products with improved functionality.
⺠A novel method to infuse fruits with nutraceuticals. ⺠Production of intermediate moisture foods. ⺠Retention of cellular structure after infusion. ⺠Maintenance of antioxidant activity. ⺠Increased solids content in infused fruits.
