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: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/31826
Resumo: 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 dehydrationQualidade de maçã Royal Gala cortada durante a desidratação osmóticaOsmotic agentPressureVacuumSorbitolSucroseWater activityColorTotal phenolic contentAntioxidant activityMathematical modelsThe 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 AlimentosVeritati - Repositório Institucional da Universidade Católica PortuguesaPieters, BertAssis, Fernanda RosaMorais, Rui Manuel Santos CostaMorais, Alcina Maria Miranda Bernardo2021-02-01T11:32:05Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/31826engPieters, B., Assis, F. R., Morais, R. M. S. C., & Morais, A. M. M. B. (2020). Quality of ‘Royal Gala’cut apple during osmotic dehydration. Brazilian Journal of Food Technology, 2310.1590/1981-6723.059191981-6723info: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:RCAAP2024-09-06T12:30:32Zoai:repositorio.ucp.pt:10400.14/31826Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T12:30:32Repositório 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 Quality of ‘Royal Gala’ cut apple during osmotic dehydration
Qualidade de maçã Royal Gala cortada durante a desidratação osmótica
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.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
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 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
2020-01-01T00:00:00Z
2021-02-01T11:32:05Z
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/10400.14/31826
url http://hdl.handle.net/10400.14/31826
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Pieters, B., Assis, F. R., Morais, R. M. S. C., & Morais, A. M. M. B. (2020). Quality of ‘Royal Gala’cut apple during osmotic dehydration. Brazilian Journal of Food Technology, 23
10.1590/1981-6723.05919
1981-6723
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 Instituto de Tecnologia de Alimentos
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos
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 mluisa.alvim@gmail.com
_version_ 1817546986915627008

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