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

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Applied Sciences
Subjects:
vacuum impregnation
bioactive compounds
polyphenols
Box-Behnken design
minimally processing methods
healthy snacks
Online Access:https://www.mdpi.com/2076-3417/14/23/10850
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