Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit

Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits we...

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Bibliographic Details
Main Authors: Agnieszka Nawirska-Olszańska, Marta Pasławska, Bogdan Stępień, Maciej Oziembłowski, Kinga Sala, Aleksandra Smorowska
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Foods
Subjects:
<i>aronia melanocarpa</i>
vacuum impregnation
polyphenolic compounds
sugars
ultraperformance liquid chromatography
photodiode array detection
tandem mass spectrometry
Online Access:https://www.mdpi.com/2304-8158/9/1/108

Internet

https://www.mdpi.com/2304-8158/9/1/108

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