Publication in European Food Research and Technology
For the purposes of the study, five apple cultivars were selected – Champion, Golden Delicious, Rubín, Idared and Goldstar. Apple samples were subjected to heat treatment at temperatures of 60, 70, 80 and 90 °C, always in two variants—without vacuum and in vacuum. Analyzes were carried out to determine the total content of polyphenols, as well as determination of antioxidant capacity (FRAP, CUPRAC and DPPH), changes in the cell structure of apples were monitored using SEM. The results show that the sous-vide cooking method is a suitable alternative to the heat treatment of fruit, in terms of preserving the organoleptic quality and improving the properties of the products supporting human health.