Ultrasound-assisted freezing pretreatment and isomalto-oligosaccharides for enhancing maceration efficiency, quality, and volatile metabolites of Japanese apricot syrup

Le résumé fourni par la source

Traditional Japanese apricot syrup production is time-consuming and typically requires a high sugar content. Here, we developed an integrated process combining isomalto-oligosaccharide (IMO) substitution, freezing pretreatment, and ultrasound (US)-assisted aging. We systematically evaluated the effects of sugar type (IMO or white sugar), pretreatment (freezing or room temperature), and US power (200, 400, or 500 W) on syrup quality using ultra-performance liquid chromatography (UPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Seven-day IMO maceration after freezing pretreatment, followed by US treatment at 400 W (IF7d-US400W), provided the best overall performance. This treatment shortened processing time while producing syrup with an attractive color, balanced sweetness and acidity, satisfactory antioxidant activity, and a diverse profile of desirable volatile compounds, including butyrolactone. It also markedly reduced nitrite levels. These findings provide a rapid, health-oriented strategy for producing high-quality Japanese apricot syrup.

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