Improving fresh-cut apple quality and healthy potential-related attributes through mild vacuum impregnation process

Effect of vacuum impregnation (VI) times on quality and healthy potential attributes of fresh-cut apples was modeled, determining optimal processing times. Mild VI treatments (67.7 mbar vacuum pressure, 30 (o)Brix sucrose osmotic solution containing citric and ascorbic acids) were applied with vacuum (t(v)) and relaxation (t(r)) times of 1.14 to 14 min through a central composite design. After VI, respiration rate decreased as t(v) increased but increased with t(r). Bioactive compounds and antioxidant capacity increased with both processing times. Optimal t(v) and t(r) obtained for minimizing respiration rate and maximizing the attributes related to sensory quality were 6.18 and 1.14 min. Otherwise, optimal t(v) and t(r) for minimizing the respiration rate, maximizing the related sensory properties, and the health potential of fresh-cut apples were longer (10.18 and 6.21 min). Mild VI, with an antioxidant solution at appropriate VI times, is an adequate technology for obtaining fresh-cut apples with improved fresh-like quality and healthy characteristics. Novelty impact statement This study showed that mild vacuum impregnation treatment with an antioxidant solution is an adequate technology for processing fresh-cut apples with improved healthy potential. The optimal vacuum and relaxation times improve the fresh-cut apple qualities and its health potential after 7 days of storage at 1.5 degrees C if both are suitably selected.