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.

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Main Authors: Pieters,Bert, Assis,Fernanda Rosa, Morais,Rui Manuel Santos Costa, Morais,Alcina Maria Miranda Bernardo
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
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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
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AT moraisruimanuelsantoscosta qualityofroyalgalacutappleduringosmoticdehydration
AT moraisalcinamariamirandabernardo qualityofroyalgalacutappleduringosmoticdehydration
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