Radio frequency blanching facilitates enhanced release of bioactive phytochemicals and boosts antioxidant capacity in apple juice from Comminuted solid-liquid mixtures
47.35, +37%). GC-MS showed better retention of fruity esters/alcohols and reduced aldehyde off-notes, supported by SEM-observed cell wall disruption. Overall, RF blanching shows potential as a rapid pretreatment to improve pressed apple juice quality and enhance the transfer of bioactive compounds into the juice phase.
Authors
- Bimal Chitrakar (ORCID: https://orcid.org/0000-0001-7444-9255)
- Wenjie Ding (ORCID: https://orcid.org/0000-0002-2854-2800)
- Chaofan Guo
- Junjie Yi
- Baoguo Xu
- Xuejiao Wang
- Yidian Li
- Shikang Tang
Institutions
- Kunming University of Science and Technology (CN)
- Hebei Agricultural University (CN)
- Jiangsu University (CN)
- Yunnan Institute of Environmental Sciences (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2026-04-27
- DOI
- https://doi.org/10.1016/j.fochx.2026.103931
- Primary Topic
- Phytochemicals and Antioxidant Activities
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China