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

Yidian Li, Shikang Tang, Wenjie Ding, Bimal Chitrakar, Baoguo Xu, Junjie Yi, Xuejiao Wang, Chaofan Guo

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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8 authors.

Yidian LiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Shikang TangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Wenjie DingFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Bimal ChitrakarCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.

Baoguo XuSchool of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.

Junjie YiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Xuejiao WangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Chaofan GuoFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

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 (

Indexed as

Bioactive compound migrationFlavor retentionQuality preservationRadio frequency blanchingResource utilizationThermal processing efficiency

Identifiers

PMID42111326

DOI10.1016/j.fochx.2026.103931

PMCPMC13153607

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