Quality of ‘Royal Gala’ cut apple during osmotic dehydration

Detalhes bibliográficos
Autor(a) principal: Pieters,Bert
Data de Publicação: 2020
Outros Autores: Assis,Fernanda Rosa, Morais,Rui Manuel Santos Costa, Morais,Alcina Maria Miranda Bernardo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100410
Resumo: 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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spelling Quality of ‘Royal Gala’ cut apple during osmotic dehydrationOsmotic agentPressureVacuumSorbitolSucroseWater activityColorTotal phenolic contentAntioxidant activityMathematical modelsAbstract 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.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100410Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.05919info:eu-repo/semantics/openAccessPieters,BertAssis,Fernanda RosaMorais,Rui Manuel Santos CostaMorais,Alcina Maria Miranda Bernardoeng2020-03-09T00:00:00Zoai:scielo:S1981-67232020000100410Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-03-09T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Quality of ‘Royal Gala’ cut apple during osmotic dehydration
title Quality of ‘Royal Gala’ cut apple during osmotic dehydration
spellingShingle Quality of ‘Royal Gala’ cut apple during osmotic dehydration
Pieters,Bert
Osmotic agent
Pressure
Vacuum
Sorbitol
Sucrose
Water activity
Color
Total phenolic content
Antioxidant activity
Mathematical models
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
author Pieters,Bert
author_facet Pieters,Bert
Assis,Fernanda Rosa
Morais,Rui Manuel Santos Costa
Morais,Alcina Maria Miranda Bernardo
author_role author
author2 Assis,Fernanda Rosa
Morais,Rui Manuel Santos Costa
Morais,Alcina Maria Miranda Bernardo
author2_role author
author
author
dc.contributor.author.fl_str_mv Pieters,Bert
Assis,Fernanda Rosa
Morais,Rui Manuel Santos Costa
Morais,Alcina Maria Miranda Bernardo
dc.subject.por.fl_str_mv Osmotic agent
Pressure
Vacuum
Sorbitol
Sucrose
Water activity
Color
Total phenolic content
Antioxidant activity
Mathematical models
topic Osmotic agent
Pressure
Vacuum
Sorbitol
Sucrose
Water activity
Color
Total phenolic content
Antioxidant activity
Mathematical models
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.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100410
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100410
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.05919
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.23 2020
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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