Abstract
PurposeInclusion 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/approachThe 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 °C for eight hours.FindingsTemperature 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/valueOverall, 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.
Subject
Food Science,Business, Management and Accounting (miscellaneous)
Reference42 articles.
1. Fast analysis of flavonoids in apple juice on new generation halo column by SPE-HPLC;Analytical Methods,2011
2. Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds;Scientific Reports,2017
3. Mathematical modelling of osmotic dehydration kinetics of apple cubes;Journal of Food Processing and Preservation,2017
4. Osmotic dehydration combined with freeze-drying of apple cubes and comparison with microwave drying and hot air drying;Advances in Food Science and Engineering,2018
5. Effect of solute on osmotic dehydration and rehydration of vacuum impregnated apple cylinders (cv. Granny Smith);Journal of Food Engineering,2008
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献