Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure and in a vacuum (IV) at 30, 40, and 50 °C and their combinations with ohmic heating (OH), I/OH, and IV/OH. Later, samples were dehydrated by forced convection at 40, 50, and 60 °C. Enriched samples were subjected to in vitro digestion. The total polyphenols, monomeric polyphenols, and antioxidant activities were determined from recovered extracts. Results showed that total polyphenols present in higher concentrations in the gastric phase, 271.85 ± 7.64 mg GAE/100 g d.m. Monomeric polyphenols’ behavior during in vitro digestion for the VI/OH 50 °C and dried treatment (60 °C) was descending, mainly in quercetin, which decreased by 49.38% concerning the initial concentration, before digestion. The cyanin, catechin, epicatechin, and epigallocatechin decreased by 26.66%, 20.71%, 23.38%, and 21.73%, respectively. Therefore, based on obtained results, the IV/OH 50 °C treatment (dried 60 °C) is the best combination to incorporate polyphenols from grape juice.

Centrifugation is a technique applied to assist in the freeze concentration of fruit juices and solutions. The aim of this work was to study the influence of the time–temperature parameters on the centrifugation process as a technique applied to assist in the first cycle of the freeze concentration of blueberry juice. A completely randomized 4 × 3 factorial design was performed using temperature and time as the factors, and the response variables included the percentage of concentrate, efficiency and solutes recovered. The results were evaluated using multiple linear regression, random forest regression, and Gaussian processes. The solid content in the concentrate doubled compared to the initial sample (18 °Brix) and approached 60% in the first cycle of blueberry juice freeze concentration. The combination of factors affected the percentage of the concentrate and solutes recovered, and the optimum of concentration was obtained at 15 °C with a centrifugation time of 20 min. Gaussian processes are suggested as suitable machine learning techniques for modelling the quantitative effect of the relevant factors in the centrifugation process.

This research aimed to compare the effect of the brine‐salting process when applying a moderate electric field (MEF) and during conventional treatment of chicken breast muscles. Chicken breasts were cut into cylindrical shapes, either longitudinally or cross‐section according to muscle fibers, with dimensions of 2 × 3 cm2. Samples were submerged in marinade solutions (salt and polyphosphate‐PO40.4em3−) at concentrations of 3, 5, and 7% at 4°C for 300 min of processing. The results showed that the mass transfer of chloride and polyphosphate ions was best with the 5% marinade in combination with an MEF, obtaining 0.20 Xcl + PO40.4em3− by the end of the processing time; for the conventional treatment, the 7% concentration improved the mass transfer of ions in the treated samples compared to that of the other conventionally marinated samples. In terms of the longitudinal cut, the 3% concentration combined with an MEF presented better results than those of the same concentration using the conventional method. However, the 7% and 5% concentrations using conventional treatment exhibited mass transfer values of 0.17Xcl + PO40.4em3− and 0.08Xcl + PO40.4em3−, respectively, in the final samples. Practical applications In the meat industry, marination is a primary process. As an alternative to reduce marinating time, moderate electric fields (MEFs) may be applied in chicken breasts without affecting the product quality. Likewise, the cut of muscle fibers will influence the marination process. The utilization of an MEF at 5 V during the marinating process presented greater efficiency in chicken breast marination than a cross‐sectional cut with polyphosphate chloride solution at 7%, reaching a 120 min reduction in the process compared to conventional methods.