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Changes in The Chemical Composition of Apple Slices Pretreated with Supercritical Carbon Dioxide  

Lee, Bo-Su (Unigen, Inc.)
Lee, Won-Young (Department of Food Engineering, Kyungpook National University)
Publication Information
Food Science and Preservation / v.17, no.2, 2010 , pp. 256-260 More about this Journal
Abstract
We investigated changes in the chemical composition of apple slices after pretreatment with supercritical $CO_2$. Total phenolic levels increased with increasing temperature, although the concentrations were lower in pretreated material than in fresh or untreated slices. The levels of vitamin C and malic acid in pretreated slices were also lower than in untreated or fresh apple slices. Little difference was evident among various pretreatmentconditions. It was found that supercritical $CO_2$ served not as a solvent but rather as a means of tissue compression. Supercritical $CO_2$ compressed the apple slices, causing juice to be extruded. The juice disappeared when the supercritical $CO_2$ pressure was released.
Keywords
Supercritical $CO_2$; apple slice; pretreatment; total phenolics; vitamin C;
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