Changes in The Chemical Composition of Apple Slices Pretreated with Supercritical Carbon Dioxide

건조 전처리 방법으로써 초임계 이산화탄소가 사과절편의 화학적 성분에 미치는 영향

  • Received : 2009.11.10
  • Accepted : 2010.03.05
  • Published : 2010.04.30

Abstract

We investigated changes in the chemical composition of apple slices after pretreatment with supercritical $CO_2$. Total phenolic levels increased with increasing temperature, although the concentrations were lower in pretreated material than in fresh or untreated slices. The levels of vitamin C and malic acid in pretreated slices were also lower than in untreated or fresh apple slices. Little difference was evident among various pretreatmentconditions. It was found that supercritical $CO_2$ served not as a solvent but rather as a means of tissue compression. Supercritical $CO_2$ compressed the apple slices, causing juice to be extruded. The juice disappeared when the supercritical $CO_2$ pressure was released.

Acknowledgement

Supported by : 경북대학교

References

  1. Holdsworth, S.D. (1971) Dehydraton of food products. J. Food. Technol., 6, 331-336
  2. Kim, M.H. (1990) Effects of preteatments prior to conventional dehydration on dried prouct Quality. J. Biochem. Eng., 4, 30-34
  3. Poulsen, R.L. (1986) Optimization of vegetable blanching. Food Technol., 40, 122-126
  4. Decareau, R.V. (1985) Microwaves in the Food Processing Industry. Academic Press Inc., p.152
  5. Kim, M.H. (1990) Effects of pretreatment prior to conventional dehydration on dried product quality. Korean J. Biotechnol, Bioeng., 4, 30-35
  6. Labele, R.L. and Moyer, J.C. (1966) Dehydrofreezing red tart cherries. Food Technol., 20, 1345-1350
  7. Langdon, T.T. (1987) Preventing of browning in fresh prepared potatoes without the use of sulfiting agents. Food Technol., 41, 64-69
  8. Ponting, J.D., Watters, G.G., Ferry, R.R., Facson, R. and Stanley W.L. (1966) Osmotic dehydration of fruits. Food Technol., 20, 1365-1371
  9. Schneider, G.M., Stahl, E., and Wilke, G. (1980) Extraction with supercritical gases, Verlag Chemie, p.20-25
  10. Lee, B.C., Kim J.D., Hwang, K.Y. and Lee, Y.Y. (1989) Extraction characteristics of evening primrose oil with supercritical carbon dioxide. J. Korean Inst. Chem. Eng., 27, 522-530
  11. Saper, G.M., Duglas, J.F.W., Bilyk, A., Hsu, A.F., Dower, H.W., Garzarella, L. and Kozempel, M. (1989) Enzymatic browning in atIantic potatoes and related cultivars. J. Food Sci., 54, 362-367 https://doi.org/10.1111/j.1365-2621.1989.tb03081.x
  12. Folin, O. and Denis, W. (1912) On phosphotungastic-phosphomolybdic compounds as color reagents. J. BioI. Chem., 12, 239-249
  13. A.O.A.C. (1990) Official method of analysis 15th ed. Association of Official Analytical Chemists, Inc. Arlington, Verginia. p.1058
  14. Youn, K.S., and Choi, Y.H. (1998) The quality characteristics of dried kiwifruit using different drying methods. Food Eng. Prog., 2, 49-54
  15. Wilson, A.M., Work, T.M., Bushway, A.A. and Bushway, R.J. (1981) HPLC determination of fructose, glucose, and sucrose in potatoes, J. Food Sci., 46 300-304 https://doi.org/10.1111/j.1365-2621.1981.tb14589.x
  16. Goupy, P., Amiot, M.J and Richard-forget, F., Duprat, F., Aubert, S. and Nicolas, J. (1995) Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidase. J. Food Sci., 60, 497-501 https://doi.org/10.1111/j.1365-2621.1995.tb09811.x
  17. Sciancalepore, V. (1985) Enzymatic browning in five olive varieties. J. Food Sci., 50, 1194-1195 https://doi.org/10.1111/j.1365-2621.1985.tb13048.x
  18. Arreola, A.E., Balaban, M.O., Marshall, M.R., Wei, C.I., Peplow, A.J. and Cornell, J.A. (1994) Supercritical carbon dioxide processing of orange juice: Effects on pectinesterase, microbiology and quality attributes. In "Supercritical Fluid Processing of Food and Biomaterials" (ed. Rizvi, S. S. H) Chapman & Hall, New York, p.133-153
  19. Lim S. (1992) Performance characteristics of a continuous supercritical dioxide separation system coupled with adsorption. Ph.D. thesis. Cornell University,Ithaca, New York