Quality of 'Royal Gala' cut apple during osmotic dehydration

Bert Pieters; Fernanda Rosa Assis; Rui Manuel Santos Costa Morais; Alcina Maria Miranda Bernardo

doi:10.1590/1981-6723.05919

Quality of 'Royal Gala' cut apple during osmotic dehydration

Bert Pieters, Fernanda Rosa Assis, Rui Manuel Santos Costa Morais, Alcina Maria Miranda Bernardo^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

The present work aimed to evaluate quality parameters of 'Royal Gala' apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg's model was found to provide the best fit of TPC and AA data.

Translated title of the contribution	Qualidade de maçã Royal Gala cortada durante a desidratação osmótica
Original language	English
Article number	e2019059
Journal	Brazilian Journal of Food Technology
Volume	23
DOIs	https://doi.org/10.1590/1981-6723.05919
Publication status	Published - 13 Mar 2020

Keywords

Antioxidant activity
Color
Mathematical models
Osmotic agent
Pressure
Sorbitol
Sucrose
Total phenolic content
Vacuum
Water activity

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10.1590/1981-6723.05919Licence: CC BY

19270630Final published version, 0.98 MBLicence: CC BY

http://hdl.handle.net/10400.14/33002Licence: CC BY

Cite this

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title = "Quality of 'Royal Gala' cut apple during osmotic dehydration",

abstract = "The present work aimed to evaluate quality parameters of 'Royal Gala' apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg's model was found to provide the best fit of TPC and AA data.",

keywords = "Antioxidant activity, Color, Mathematical models, Osmotic agent, Pressure, Sorbitol, Sucrose, Total phenolic content, Vacuum, Water activity, Agente osm{\'o}tico, Press{\~a}o, V{\'a}cuo, Sorbitol, Sacarose, Atividade da {\'a}gua, Cor, Teor em fen{\'o}is totais, Atividade antioxidante;, Modelos matem{\'a}ticos",

author = "Bert Pieters and Assis, {Fernanda Rosa} and Morais, {Rui Manuel Santos Costa} and Bernardo, {Alcina Maria Miranda}",

year = "2020",

month = mar,

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doi = "10.1590/1981-6723.05919",

language = "English",

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journal = "Brazilian Journal of Food Technology",

issn = "1516-7275",

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AU - Pieters, Bert

AU - Assis, Fernanda Rosa

AU - Morais, Rui Manuel Santos Costa

AU - Bernardo, Alcina Maria Miranda

PY - 2020/3/13

Y1 - 2020/3/13

N2 - The present work aimed to evaluate quality parameters of 'Royal Gala' apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg's model was found to provide the best fit of TPC and AA data.

AB - The present work aimed to evaluate quality parameters of 'Royal Gala' apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg's model was found to provide the best fit of TPC and AA data.

KW - Antioxidant activity

KW - Color

KW - Mathematical models

KW - Osmotic agent

KW - Pressure

KW - Sorbitol

KW - Sucrose

KW - Total phenolic content

KW - Vacuum

KW - Water activity

KW - Agente osmótico

KW - Pressão

KW - Vácuo

KW - Sorbitol

KW - Sacarose

KW - Atividade da água

KW - Cor

KW - Teor em fenóis totais

KW - Atividade antioxidante;

KW - Modelos matemáticos

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DO - 10.1590/1981-6723.05919

M3 - Article

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VL - 23

JO - Brazilian Journal of Food Technology

JF - Brazilian Journal of Food Technology

M1 - e2019059

ER -

Quality of 'Royal Gala' cut apple during osmotic dehydration

Abstract

Keywords

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