Power Ultrasound-Assisted Impregnation of Apple Cubes with Vitamin B12

Franco Emanuel Vasile,Valeria Soledad Eim,Susana Simal,Carmen Rosselló

doi:10.1007/s11947-021-02752-6

Abstract

This work explores the use of ultrasound (US) as a means of intensifying the impregnation of apple cubes with vitamin B12 (cyanocobalamin). The effect of different US power densities (90 and 200 WL−1) and treatment times (5, 10, and 15 min) was evaluated, on vitamin load, vitamin stability, and physicochemical and microstructural properties of the fruit matrix. The US enhanced the impregnation producing high cyanocobalamin content products (0.12–0.19 mg vitamin/g db.). Vitamin losses in the sonication medium due to US application were not significant. Impregnated samples exhibited higher moisture and lower soluble solids with respect to the untreated fruit. Changes in chromatic coordinates were well correlated to vitamin uptake. Only at the highest treatment intensities (200 WL−1, 10, and 15 min) was a marked softening observed, which agreed with the microstructural changes observed in fruit tissues. Results permit US-assisted impregnation to be considered a promising technology in the preparation of vitamin B12 fortified apple cubes.

Highlights

Vitamin B12 comprises a set of water-soluble micronutrients naturally present in meat and other animal origin foods
This work considers the use of US as a means of intensifying the impregnation of apple cubes with vitamin B 12
Vitamin uptake was related to sample color changes

Summary

Introduction

Vitamin B12 (cobalamins) comprises a set of water-soluble micronutrients naturally present in meat and other animal origin foods. They act as a coenzyme in the methyl metabolism, being essential for human growth and development in all lifespan stages (Banjari & Hjartåker, 2018). Various factors, such as cultural, religious, or economic, among others, may restrict the daily consumption of animal-source foods, and this goes some way toward explaining the increasing. Plant tissues, including fruits and vegetables, constitute interesting alternatives as food matrices for fortification with vitamin B12, conforming to a demand for healthy and nutritious products (Joshi et al, 2020; Mieszczakowska-Frąc et al, 2016). Fortified fruits may result in attractive raw materials for the

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