Development of new value-added products from Malatya apricots using vacuum infusion technique

This study was conducted to develop the new value-added and intermediate moisture apricot products. For this aim vacuum infusion process was treated for Malatya apricots (cv. Hacıhaliloğlu and cv. Kabaaşı) that immersed in citric acid or sucrose solutions and also other solutions prepared by some plants including rose hip pulp, roselle and rhubarb extracts. Thereafter, infused apricots were subjected to sun drying treatment and stored at +4°C for 4 months. Physicochemical and microbial quality changes of these apricots were investigated during storage. According to the results, solid loss and water gain were observed in all infused samples by vacuum infusion, while osmotic dehydration occurred in the apricots after immersing in sucrose solution. Surface color of fruits was protected by infusion of citric acid, rhubarb extract and sucrose solutions. However, Hunter L* and b* values reduced during storage. On the other hand, the counts for bacteria and mold were higher in the Hacıhaliloğlu cultivar then Kabaaşı. The most appreciated apricots with regard to sensorial properties were obtained by citric acid and sucrose infusion. Antioxidant activities of these samples were improved by the infusion process. However, all apricots contained lower total phenol contents compared with fresh apricots. Organic acid and sugar composition of samples changed slightly. Nevertheless, citric acid and sucrose infusion provided the penetration of those compounds. Higher levels of β-carotene retained in infused apricot than control samples with exception of roselle and rhubarb infusion for cv. Kabaaşı. Likewise, rose hip and sugar infusion ensured the retention of rutin and chlorogenic acid of apricots. Vacuum infusion did not negatively change the volatile compounds of samples. The levels of aldehydes, ketones and terpenes of apricots were increased by vacuum infusion. In conclusion, the vacuum infusion provided a beneficial effect on nutraceutical quality; however, some structural changes during storage could not be prevented by vacuum infusion.