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Challenging chemical and quality changes of supercritical Co 2 dried apple during long-term storage
University of Belgrade, Serbia.
University of Belgrade, Serbia.
University of Padova, Italy.
University of Padova, Italy.
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2019 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 110, p. 132-141Article in journal (Refereed) Published
Abstract [en]

The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO 2 (scCO 2 ) dried ‘Elstar’ apple cuts/snacks during twelve months of storage at ‘room’ temperature. Air-drying and freeze-drying were used as reference methods. ScCO 2 -dried apple packed in aluminum-polyethylene bags under nitrogen gas retained a high sensory and nutritional quality, and acceptance level until the end of the observed period. The overall acceptance scores of these apples after 6 and 12 months of storage remained in the range of neutral consumer attitude “neither like nor dislike”. Packaging under nitrogen gas preserved the content of flavonols (≥0.14 g/kg), dihydrochalcones (≥0.10 g/kg), hydroxycinnamic acids (≥0.18 g/kg), triterpenes (≥5.72 g/kg), and proanthocyanidins (≥0.08 g/kg) in dried apple irrespective of the drying method applied. The comparison with the conventional drying processes demonstrated that scCO 2 -drying represents a promising alternative technology for the production of dried apple snacks. The study was assisted by the evaluation of consumer attitudes towards dried fruit and drying technologies. Freeze-drying, air-drying and scCO 2 -drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO 2 -dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.

Place, publisher, year, edition, pages
Academic Press , 2019. Vol. 110, p. 132-141
Keywords [en]
Consumer survey, Secondary metabolites, Sensory analysis, Shelf life, Supercritical CO 2 drying, Carbon dioxide, Flavonoids, Food storage, Fruits, Low temperature drying, Metabolites, Nitrogen, Solar dryers, Alternative technologies, Hydroxycinnamic acids, Nutritional qualities, Supercritical CO2, Supercritical CO2 (scCO2), Drying
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Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-38671DOI: 10.1016/j.lwt.2019.04.083Scopus ID: 2-s2.0-85064912806OAI: oai:DiVA.org:ri-38671DiVA, id: diva2:1315037
Note

 Funding details: 635759; Funding text 1: This research has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 635759 : Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying (“FUTURE-FOOD”). Sara Spilimbergo received funding from Progetto Strategico di Dipartimento SID 2016 of the Department of Industrial Engineering ( University of Padua ). Appendix A

Available from: 2019-05-10 Created: 2019-05-10 Last updated: 2019-06-27Bibliographically approved

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Holtz, Emma

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