Optimization of Vacuum Impregnation with Aqueous Extract from <i>Hibiscus sabdariffa</i> Calyces in Apple Slices by Response Surface Methodology: Effect on Soluble Phenols, Flavonoids, Antioxidant Activity, and Physicochemical Parameters
Vacuum impregnation (VI) of natural extracts is often used as a pretreatment for fruit dehydration. Apple slices were subjected to VI [X<i><sub>VP</sub></i>: vacuum pressure (−0.4 to −0.2 mbar), X<i><sub>IT</sub></i>: impregnation time (2–10 min), and...
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2024-11-01
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| author | Luis Miguel Anaya-Esparza Ernesto Rodríguez-Lafitte Zuamí Villagrán Edward F. Aurora-Vigo José Martín Ruvalcaba-Gómez Walter Bernardo Símpalo-López Fernando Martínez-Esquivias Cristhian Henry Sarango-Córdova |
| author_facet | Luis Miguel Anaya-Esparza Ernesto Rodríguez-Lafitte Zuamí Villagrán Edward F. Aurora-Vigo José Martín Ruvalcaba-Gómez Walter Bernardo Símpalo-López Fernando Martínez-Esquivias Cristhian Henry Sarango-Córdova |
| author_sort | Luis Miguel Anaya-Esparza |
| collection | DOAJ |
| description | Vacuum impregnation (VI) of natural extracts is often used as a pretreatment for fruit dehydration. Apple slices were subjected to VI [X<i><sub>VP</sub></i>: vacuum pressure (−0.4 to −0.2 mbar), X<i><sub>IT</sub></i>: impregnation time (2–10 min), and X<i><sub>RT</sub></i>: restoration time (1–3 min)] of <i>Hibiscus sabdariffa</i> (HS) calyces aqueous extract and optimized using response surface methodology (RSM). Total soluble phenols (TSP) and flavonoids, antioxidant capacity, and physicochemical parameters were evaluated before and after vacuum impregnation. Also, optimized VI apple slices were heat air-dried and characterized for all the mentioned parameters. Under the experimental conditions, all vacuum-impregnated apple slices increased in TSP content, with impregnation time, restoration time, and the interaction between impregnation time and vacuum pressure being the key factors. According to RSM, the optimal VI conditions for TSP (R<sup>2</sup> = 0.99) were X<i><sub>VP</sub></i> −0.4 bar, X<i><sub>IT</sub></i>: 6.73 min, and X<i><sub>RT</sub></i> 3 min. VI also improved flavonoid and antioxidant activities (DPPH and ABTS) of apple slices and promoted changes in total soluble solids, pH, titratable acidity, water activity, moisture, and color (luminosity, a*, and b*) parameters. Additionally, vacuum-impregnated apple slices (under optimized conditions) were further dehydrated, resulting in an increase in soluble phenols, flavonoids, and antioxidant activity. VI with HS extract is an effective alternative for developing dehydrated apple slices with an increase in antioxidant compounds. |
| format | Article |
| id | doaj-art-4d621c9740e94a0cb2e34525ce84f6d7 |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-11-01 |
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| spelling | doaj-art-4d621c9740e94a0cb2e34525ce84f6d72025-08-20T02:50:15ZengMDPI AGApplied Sciences2076-34172024-11-0114231085010.3390/app142310850Optimization of Vacuum Impregnation with Aqueous Extract from <i>Hibiscus sabdariffa</i> Calyces in Apple Slices by Response Surface Methodology: Effect on Soluble Phenols, Flavonoids, Antioxidant Activity, and Physicochemical ParametersLuis Miguel Anaya-Esparza0Ernesto Rodríguez-Lafitte1Zuamí Villagrán2Edward F. Aurora-Vigo3José Martín Ruvalcaba-Gómez4Walter Bernardo Símpalo-López5Fernando Martínez-Esquivias6Cristhian Henry Sarango-Córdova7Centro de Estudios para la Agricultura, la Alimentación y la Crisis Climática, Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, MexicoEscuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, PeruCentro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, MexicoEscuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, PeruCentro Nacional de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Tepatitlán de Morelos 47600, MexicoEscuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, PeruCentro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, MexicoEscuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, PeruVacuum impregnation (VI) of natural extracts is often used as a pretreatment for fruit dehydration. Apple slices were subjected to VI [X<i><sub>VP</sub></i>: vacuum pressure (−0.4 to −0.2 mbar), X<i><sub>IT</sub></i>: impregnation time (2–10 min), and X<i><sub>RT</sub></i>: restoration time (1–3 min)] of <i>Hibiscus sabdariffa</i> (HS) calyces aqueous extract and optimized using response surface methodology (RSM). Total soluble phenols (TSP) and flavonoids, antioxidant capacity, and physicochemical parameters were evaluated before and after vacuum impregnation. Also, optimized VI apple slices were heat air-dried and characterized for all the mentioned parameters. Under the experimental conditions, all vacuum-impregnated apple slices increased in TSP content, with impregnation time, restoration time, and the interaction between impregnation time and vacuum pressure being the key factors. According to RSM, the optimal VI conditions for TSP (R<sup>2</sup> = 0.99) were X<i><sub>VP</sub></i> −0.4 bar, X<i><sub>IT</sub></i>: 6.73 min, and X<i><sub>RT</sub></i> 3 min. VI also improved flavonoid and antioxidant activities (DPPH and ABTS) of apple slices and promoted changes in total soluble solids, pH, titratable acidity, water activity, moisture, and color (luminosity, a*, and b*) parameters. Additionally, vacuum-impregnated apple slices (under optimized conditions) were further dehydrated, resulting in an increase in soluble phenols, flavonoids, and antioxidant activity. VI with HS extract is an effective alternative for developing dehydrated apple slices with an increase in antioxidant compounds.https://www.mdpi.com/2076-3417/14/23/10850vacuum impregnationbioactive compoundspolyphenolsBox-Behnken designminimally processing methodshealthy snacks |
| spellingShingle | Luis Miguel Anaya-Esparza Ernesto Rodríguez-Lafitte Zuamí Villagrán Edward F. Aurora-Vigo José Martín Ruvalcaba-Gómez Walter Bernardo Símpalo-López Fernando Martínez-Esquivias Cristhian Henry Sarango-Córdova Optimization of Vacuum Impregnation with Aqueous Extract from <i>Hibiscus sabdariffa</i> Calyces in Apple Slices by Response Surface Methodology: Effect on Soluble Phenols, Flavonoids, Antioxidant Activity, and Physicochemical Parameters Applied Sciences vacuum impregnation bioactive compounds polyphenols Box-Behnken design minimally processing methods healthy snacks |
| title | Optimization of Vacuum Impregnation with Aqueous Extract from <i>Hibiscus sabdariffa</i> Calyces in Apple Slices by Response Surface Methodology: Effect on Soluble Phenols, Flavonoids, Antioxidant Activity, and Physicochemical Parameters |
| title_full | Optimization of Vacuum Impregnation with Aqueous Extract from <i>Hibiscus sabdariffa</i> Calyces in Apple Slices by Response Surface Methodology: Effect on Soluble Phenols, Flavonoids, Antioxidant Activity, and Physicochemical Parameters |
| title_fullStr | Optimization of Vacuum Impregnation with Aqueous Extract from <i>Hibiscus sabdariffa</i> Calyces in Apple Slices by Response Surface Methodology: Effect on Soluble Phenols, Flavonoids, Antioxidant Activity, and Physicochemical Parameters |
| title_full_unstemmed | Optimization of Vacuum Impregnation with Aqueous Extract from <i>Hibiscus sabdariffa</i> Calyces in Apple Slices by Response Surface Methodology: Effect on Soluble Phenols, Flavonoids, Antioxidant Activity, and Physicochemical Parameters |
| title_short | Optimization of Vacuum Impregnation with Aqueous Extract from <i>Hibiscus sabdariffa</i> Calyces in Apple Slices by Response Surface Methodology: Effect on Soluble Phenols, Flavonoids, Antioxidant Activity, and Physicochemical Parameters |
| title_sort | optimization of vacuum impregnation with aqueous extract from i hibiscus sabdariffa i calyces in apple slices by response surface methodology effect on soluble phenols flavonoids antioxidant activity and physicochemical parameters |
| topic | vacuum impregnation bioactive compounds polyphenols Box-Behnken design minimally processing methods healthy snacks |
| url | https://www.mdpi.com/2076-3417/14/23/10850 |
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