Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/31816 |
Resumo: | 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 8C 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. |
id |
RCAP_7b2fa087ed4ce6fb464539cd56c60769 |
---|---|
oai_identifier_str |
oai:repositorio.ucp.pt:10400.14/31816 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnationFisetinQuercetinMannoseSorbitolOsmotic dehydrationFunctional foodPurpose – 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 8C 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.EmeraldVeritati - Repositório Institucional da Universidade Católica PortuguesaLopez, Ma. Michelle L.Morais, Rui M.S.C.Morais, Alcina M.M.B.2021-01-29T16:35:53Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/31816engLopez, M. M. L., Morais, R. M., Morais, A. M. (2020). Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation. British Food Journal0007-070X10.1108/BFJ-03-2020-01761758-410885093873719000586489300001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-13T01:33:27Zoai:repositorio.ucp.pt:10400.14/31816Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:25:40.827404Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation |
title |
Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation |
spellingShingle |
Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation Lopez, Ma. Michelle L. Fisetin Quercetin Mannose Sorbitol Osmotic dehydration Functional food |
title_short |
Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation |
title_full |
Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation |
title_fullStr |
Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation |
title_full_unstemmed |
Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation |
title_sort |
Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation |
author |
Lopez, Ma. Michelle L. |
author_facet |
Lopez, Ma. Michelle L. Morais, Rui M.S.C. Morais, Alcina M.M.B. |
author_role |
author |
author2 |
Morais, Rui M.S.C. Morais, Alcina M.M.B. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Lopez, Ma. Michelle L. Morais, Rui M.S.C. Morais, Alcina M.M.B. |
dc.subject.por.fl_str_mv |
Fisetin Quercetin Mannose Sorbitol Osmotic dehydration Functional food |
topic |
Fisetin Quercetin Mannose Sorbitol Osmotic dehydration Functional food |
description |
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 8C 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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2020-01-01T00:00:00Z 2021-01-29T16:35:53Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/31816 |
url |
http://hdl.handle.net/10400.14/31816 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Lopez, M. M. L., Morais, R. M., Morais, A. M. (2020). Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation. British Food Journal 0007-070X 10.1108/BFJ-03-2020-0176 1758-4108 85093873719 000586489300001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Emerald |
publisher.none.fl_str_mv |
Emerald |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799131972534009856 |