TY - JOUR
T1 - Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation
AU - Lopez, Ma. Michelle L.
AU - Morais, Rui M. S. C.
AU - Morais, Alcina M. M. B.
N1 - Funding Information:
This work was supported by National Funds from FCT - Fundação para a Ciência e a Tecnologia through Project UID/Multi/50016/2019. The first author acknowledges the European Master in Food Science, Technology and Business (BiFTec) of the European Commission as part of the Erasmus+ Program (Reference 564422-EPP-1-2015-1-IT-EPPKA1-JMD-MOB).
Funding Information:
This work was supported by National Funds from FCT - Funda??o para a Ci?ncia e a Tecnologia through Project UID/Multi/50016/2019. The first author acknowledges the European Master in Food Science, Technology and Business (BiFTec) of the European Commission as part of the Erasmus+ Program (Reference 564422-EPP-1-2015-1-IT-EPPKA1-JMD-MOB).
Publisher Copyright:
© 2020, Emerald Publishing Limited.
PY - 2021/1/19
Y1 - 2021/1/19
N2 - Purpose: Inclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated. Design/methodology/approach: The impregnation of quercetin and fisetin in apple cubes was tested. The effects of different osmotic agents, sucrose and sorbitol:mannose, on the water loss (WL) and sugar gain of the samples were studied at 25 and 40 °C for eight hours. Findings: Temperature was a significant factor in the mass transfer kinetics, that is to say, higher temperatures resulting in higher rates. The molecular weight of the solutes in the osmotic solution also affected the OD kinetics and flavonoids uptake, as well as the physico-chemical quality. Originality/value: Overall, the results indicate that OD using alternative low-calorie and health-promoting solutes can be an effective treatment to simultaneously enrich fresh-cut apples with senolytic flavonoids, therefore presenting a great potential for a novel functional food product.
AB - Purpose: Inclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated. Design/methodology/approach: The impregnation of quercetin and fisetin in apple cubes was tested. The effects of different osmotic agents, sucrose and sorbitol:mannose, on the water loss (WL) and sugar gain of the samples were studied at 25 and 40 °C for eight hours. Findings: Temperature was a significant factor in the mass transfer kinetics, that is to say, higher temperatures resulting in higher rates. The molecular weight of the solutes in the osmotic solution also affected the OD kinetics and flavonoids uptake, as well as the physico-chemical quality. Originality/value: Overall, the results indicate that OD using alternative low-calorie and health-promoting solutes can be an effective treatment to simultaneously enrich fresh-cut apples with senolytic flavonoids, therefore presenting a great potential for a novel functional food product.
KW - Fisetin
KW - Functional food
KW - Mannose
KW - Osmotic dehydration
KW - Quercetin
KW - Sorbitol
UR - http://www.scopus.com/inward/record.url?scp=85093873719&partnerID=8YFLogxK
U2 - 10.1108/bfj-03-2020-0176
DO - 10.1108/bfj-03-2020-0176
M3 - Article
AN - SCOPUS:85093873719
SN - 0007-070X
VL - 123
SP - 820
EP - 832
JO - British Food Journal
JF - British Food Journal
IS - 2
ER -