Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples
Warsaw University of Life Sciences, Poland.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
Warsaw University of Life Sciences, Poland.
Warsaw University of Life Sciences, Poland.
Show others and affiliations
2019 (English)In: Journal of food science and technology, ISSN 0022-1155, E-ISSN 0975-8402, Vol. 56, no 4, p. 1927-1938Article in journal (Refereed) Published
Abstract [en]

Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with the addition of fruit concentrates or bilberry extract resulted in only slight reduction in the NWC in the samples, i.e. by about 15 and 20%, respectively after 6 and 24 h, against a value up to 80% in case of 65°Brix use. Similarly, larger NSG was achieved at higher solution concentrations, but the differences were smaller. In the case of the use of 80% bilberry press cake extract the NSG was very low but NWC was relatively high. Such a low concentration of slightly concentrated fruit juices is not effective for dehydration of apples, but it may be sufficient to enrich the fruit with the desired colorants. This higher concentration of osmotic solution and a larger addition, especially of the concentrate of chokeberry juice, significantly affected the color changes of dehydrated apples. The apple dehydrated in mixture of 65°Brix sucrose and 15% chokeberry juice concentrate solution exhibited the highest sensory parameters. The addition of berry fruit juices and extract was able to improve the apple sensory quality after 24 h OD in comparison with sucrose solution. Ethanol extract was a good osmotic agent, but not accepted due to taste and overall quality. However, the addition of the extract can be successfully used in conjunction with a sugar solution. © 2019, The Author(s).

Place, publisher, year, edition, pages
2019. Vol. 56, no 4, p. 1927-1938
Keywords [en]
Apple, Bilberry juice, By-product, Chokeberry juice, Ethanol bilberry extract, Peleg’s model, Byproducts, Dehydration, Ethanol, Fruit juices, Osmosis, Sugar (sucrose), Normalized water content, Osmotic dehydration, S models, Sensory properties, Solution concentration, Fruits
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-38236DOI: 10.1007/s13197-019-03658-0Scopus ID: 2-s2.0-85062793964OAI: oai:DiVA.org:ri-38236DiVA, id: diva2:1299500
Available from: 2019-03-27 Created: 2019-03-27 Last updated: 2019-07-01Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopushttps://rd.springer.com/article/10.1007%2Fs13197-019-03658-0
By organisation
Agrifood and Bioscience
In the same journal
Journal of food science and technology
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 4 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.35.7