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.
Main Authors: | , , , |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Instituto de Tecnologia de Alimentos - ITAL
2020
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100410 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
oai:scielo:S1981-67232020000100410 |
---|---|
record_format |
ojs |
spelling |
oai:scielo:S1981-672320200001004102020-03-09Quality of ‘Royal Gala’ cut apple during osmotic dehydrationPieters,BertAssis,Fernanda RosaMorais,Rui Manuel Santos CostaMorais,Alcina Maria Miranda Bernardo Osmotic agent Pressure Vacuum Sorbitol Sucrose Water activity Color Total phenolic content Antioxidant activity Mathematical models 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.info:eu-repo/semantics/openAccessInstituto de Tecnologia de Alimentos - ITALBrazilian Journal of Food Technology v.23 20202020-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100410en10.1590/1981-6723.05919 |
institution |
SCIELO |
collection |
OJS |
country |
Brasil |
countrycode |
BR |
component |
Revista |
access |
En linea |
databasecode |
rev-scielo-br |
tag |
revista |
region |
America del Sur |
libraryname |
SciELO |
language |
English |
format |
Digital |
author |
Pieters,Bert Assis,Fernanda Rosa Morais,Rui Manuel Santos Costa Morais,Alcina Maria Miranda Bernardo |
spellingShingle |
Pieters,Bert Assis,Fernanda Rosa Morais,Rui Manuel Santos Costa Morais,Alcina Maria Miranda Bernardo Quality of ‘Royal Gala’ cut apple during osmotic dehydration |
author_facet |
Pieters,Bert Assis,Fernanda Rosa Morais,Rui Manuel Santos Costa Morais,Alcina Maria Miranda Bernardo |
author_sort |
Pieters,Bert |
title |
Quality of ‘Royal Gala’ cut apple during osmotic dehydration |
title_short |
Quality of ‘Royal Gala’ cut apple during osmotic dehydration |
title_full |
Quality of ‘Royal Gala’ cut apple during osmotic dehydration |
title_fullStr |
Quality of ‘Royal Gala’ cut apple during osmotic dehydration |
title_full_unstemmed |
Quality of ‘Royal Gala’ cut apple during osmotic dehydration |
title_sort |
quality of ‘royal gala’ cut apple during osmotic dehydration |
description |
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. |
publisher |
Instituto de Tecnologia de Alimentos - ITAL |
publishDate |
2020 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100410 |
work_keys_str_mv |
AT pietersbert qualityofroyalgalacutappleduringosmoticdehydration AT assisfernandarosa qualityofroyalgalacutappleduringosmoticdehydration AT moraisruimanuelsantoscosta qualityofroyalgalacutappleduringosmoticdehydration AT moraisalcinamariamirandabernardo qualityofroyalgalacutappleduringosmoticdehydration |
_version_ |
1756435049838804992 |