Application of sous-vide technology in the processing of
different apple cultivars and its effect on physico-chemical
properties

J 2025

Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties

DORDEVIC, Dani; Ludmila KALCAKOVA; Alexandra LANKOVOVA; Simona DORDEVIC; Matej POSPIECH et al.

Základní údaje

Originální název

Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties

Autoři

DORDEVIC, Dani; Ludmila KALCAKOVA; Alexandra LANKOVOVA; Simona DORDEVIC; Matej POSPIECH; Bohuslava TREMLOVA a Ivan KUSHKEVYCH

Vydání

European Food Research and Technology, Springer-Verlag GmbH, 2025, 1438-2377

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Německo

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 3.200 v roce 2024

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/25:00140304

Organizační jednotka

Přírodovědecká fakulta

Klíčová slova anglicky

Apple cultivars; Fruits; Heat treatment; SEM analysis; Sous-vide; Vacuum

Štítky

14314010, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 31. 1. 2025 12:40, Mgr. Marie Novosadová Šípková, DiS.

Anotace

V originále

Apples and their products are among the most common dishes on the menu of European consumers. In human nutrition, apples are classified as sources rich in polyphenolic substances, phytochemicals, fiber and other substances beneficial to human health. Their advantage is affordability across all economic classes in society. Apples are consumed raw or variously heat-processed (various purees, compotes, etc.). However, the common method of heat treatment can cause the degradation of health-promoting substances. Therefore, this study was focused on the evaluation of the effect of heat treatment in vacuum (sous-vide) or in the traditional way without vacuum on selected apple cultivars. In both methods, selected physical and chemical properties were evaluated, for example parameters such as antioxidant capacity, content of total polyphenols and evaluation of changes in the cell structure of selected apple cultivars. For the purposes of the study, five apple cultivars were selected – Champion, Golden Delicious, Rubín, Idared and Goldstar. Apple samples were subjected to heat treatment at temperatures of 60, 70, 80 and 90 °C, always in two variants—without vacuum and in vacuum. Analyzes were carried out to determine the total content of polyphenols, as well as determination of antioxidant capacity (FRAP, CUPRAC and DPPH), changes in the cell structure of apples were monitored using SEM. The results show that the sous-vide cooking method is a suitable alternative to the heat treatment of fruit, in terms of preserving the organoleptic quality and improving the properties of the products supporting human health.

Návaznosti

MUNI/A/1502/2023, interní kód MU

Název: Podpora výzkumné činnosti studentů Mikrobiologie 4

Investor: Masarykova univerzita, Podpora výzkumné činnosti studentů Mikrobiologie 4

Citovat

DORDEVIC, Dani; Ludmila KALCAKOVA; Alexandra LANKOVOVA; Simona DORDEVIC; Matej POSPIECH; Bohuslava TREMLOVA a Ivan KUSHKEVYCH. Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties. European Food Research and Technology. Springer-Verlag GmbH, 2025, roč. 251, č. 1, s. 15-29. ISSN 1438-2377. Dostupné z: https://doi.org/10.1007/s00217-024-04609-6.

@article{2433817,
   author = {Dordevic, Dani and Kalcakova, Ludmila and Lankovova, Alexandra and Dordevic, Simona and Pospiech, Matej and Tremlova, Bohuslava and Kushkevych, Ivan},
   article_number = {1},
   doi = {https://doi.org/10.1007/s00217-024-04609-6},
   keywords = {Apple cultivars; Fruits; Heat treatment; SEM analysis; Sous-vide; Vacuum},
   language = {eng},
   issn = {1438-2377},
   journal = {European Food Research and Technology},
   title = {Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties},
   url = {https://doi.org/10.1007/s00217-024-04609-6},
   volume = {251},
   year = {2025}
}

TY  - JOUR
ID  - 2433817
AU  - Dordevic, Dani - Kalcakova, Ludmila - Lankovova, Alexandra - Dordevic, Simona - Pospiech, Matej - Tremlova, Bohuslava - Kushkevych, Ivan
PY  - 2025
TI  - Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties
JF  - European Food Research and Technology
VL  - 251
IS  - 1
SP  - 15-29
EP  - 15-29
PB  - Springer-Verlag GmbH
SN  - 14382377
KW  - Apple cultivars
KW  - Fruits
KW  - Heat treatment
KW  - SEM analysis
KW  - Sous-vide
KW  - Vacuum
UR  - https://doi.org/10.1007/s00217-024-04609-6
N2  - Apples and their products are among the most common dishes on the menu of European consumers. In human nutrition, apples are classified as sources rich in polyphenolic substances, phytochemicals, fiber and other substances beneficial to human health. Their advantage is affordability across all economic classes in society. Apples are consumed raw or variously heat-processed (various purees, compotes, etc.). However, the common method of heat treatment can cause the degradation of health-promoting substances. Therefore, this study was focused on the evaluation of the effect of heat treatment in vacuum (sous-vide) or in the traditional way without vacuum on selected apple cultivars. In both methods, selected physical and chemical properties were evaluated, for example parameters such as antioxidant capacity, content of total polyphenols and evaluation of changes in the cell structure of selected apple cultivars. For the purposes of the study, five apple cultivars were selected – Champion, Golden Delicious, Rubín, Idared and Goldstar. Apple samples were subjected to heat treatment at temperatures of 60, 70, 80 and 90 °C, always in two variants—without vacuum and in vacuum. Analyzes were carried out to determine the total content of polyphenols, as well as determination of antioxidant capacity (FRAP, CUPRAC and DPPH), changes in the cell structure of apples were monitored using SEM. The results show that the sous-vide cooking method is a suitable alternative to the heat treatment of fruit, in terms of preserving the organoleptic quality and improving the properties of the products supporting human health.
ER  -

DORDEVIC, Dani; Ludmila KALCAKOVA; Alexandra LANKOVOVA; Simona DORDEVIC; Matej POSPIECH; Bohuslava TREMLOVA a Ivan KUSHKEVYCH. Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties. \textit{European Food Research and Technology}. Springer-Verlag GmbH, 2025, roč.~251, č.~1, s.~15-29. ISSN~1438-2377. Dostupné z: https://doi.org/10.1007/s00217-024-04609-6.

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