Retention of Fortified Vitamin E and Sensory Quality of Fresh-Cut Pears by Vacuum Impregnation With Honey

• Published in: Journal of food science Vol. 71; no. 7; pp. S553 - S559
• Main Authors: Lin, D.S, Leonard, S.W, Lederer, C, Traber, M.G, Zhao, Y
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01-09-2006; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: alpha-tocopherol; Biological and medical sciences; Confectionery products and chocolate industries, honey; food additives; Food industries; food quality; fortified foods; fresh-cut foods; fresh-cut pears; Fruit and vegetable industries; Fruits; Fundamental and applied biological sciences. Psychology; Honey; Nutrients; nutritive; nutritive value; pears; physicochemical and sensory quality; Quality; sensory properties; vacuum impregnation; vacuum processing; Vitamin E; vitamin E fortification; Pyrus communis; nutritive; Pear; Fruit; Rosaceae; E-Vitamins; Retention; physicochemical and sensory quality; vacuum impregnation; Impregnation; Honey; Dicotyledones; Quality; Angiospermae; vitamin E fortification; fresh-cut pears; Spermatophyta
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2006.00133.x

Our hypothesis was that the incorporation of vitamin E into honey-based vacuum impregnation (VI) solution could be a novel approach to develop high-quality and vitamin E-fortified fresh-cut pears (D'Anjou). A 20% diluted wildflower honey VI solution was used with 0.4% to 0.8% α-tocopherol from 3 different sources: α-tocopherol-acetate (VE-acetate), free α-tocopherol (V-OH), or water-soluble α-tocopherol-acetate (VE-H2O) for nutritional fortification of the pear slices. Fresh-cut pear slices were immersed in VI solution and subjected to a vacuum at 100 mm Hg for 15 min following atmospheric restoration for 30 min. Samples were stored at 2 °C and 88% relative humidity up to 2 wk for nutritional, physiochemical, and sensory quality evaluations. Vitamin E content of pears impregnated with honey solution containing VE-acetate, VE-OH, or VE- H2O increased 80 to 100 times and 65% to 80% VE activities were retained during 2 wk storage. Microbial counts were under 2.6 log colony forming unit(CFU)/g pear at the end of 7 d storage, significantly lower than the industrial standard. Instrumental color analysis and sensory evaluation indicated that VE fortified pear slices had significantly higher lightness, lower browning index, and higher consumer acceptance rating than control (unfortified) ones. There is a strong Pearson correlation between instrumental analysis and consumer sensory evaluation in pear color. This study demonstrated a great potential for developing high-quality, vitamin E-fortified fresh-cut pears by use of VI technology with honey, thus further enhancing the health benefit of pears.