Work

Radio frequency blanching facilitates enhanced release of bioactive phytochemicals and boosts antioxidant capacity in apple juice from Comminuted solid-liquid mixtures

Year: 2026

Type: article

Abstract: Apple juice extraction generates substantial amounts of pomace rich in phenolic compounds, many of which are poorly recovered due to polysaccharide-phenolic interactions and limited mass transfer. Here, radio frequency (RF) blanching was applied to comminuted apple solid-liquid mixtures to enhance bioactive phytochemical release and antioxidant capacity in pressed juice, compared with water-bath (WB) blanching. Under the RF-9 treatment condition (9 cm electrode gap), the mixture heated from 27 to 70 °C in 8 min (WB: 25 min). RF-9 increased total phenolics and flavonoids to 29.35 mg GAE/100 mL (+90.5%) and 21.75 mg RE/100 mL (+222.2%), with ~50% higher DPPH/ABTS activity. Browning was suppressed ( L* 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. • RF blanching speeds heating of apple solid–liquid mix. • RF blanching inhibits PPO/POD and reduces browning in pressed juice. • RF blanching boosts phenolic release and antioxidant capacity in juice. • RF blanching better preserves volatiles and improves sensory quality.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103931