Influence of chokeberry juice concentrate used as osmotic solution on the quality of differently dried apples during storage

Abstract

Braeburn variety was subjected to the process of osmotic dehydration in sucrose solution with addition of chokeberry juice concentrate. After drying by two different methods (convective-and freeze-drying), apples were stored in three different temperatures (25, 35 and 45 °C) for a period of 12 months. The aim of the study was to determine selected physical and chemical changes after storage time in each group and to show benefits of the pre-treatment use. Mass changes, water content, water activity and total colour difference ΔE, as well as anthocyanins and polyphenols content in stored dried apples were marked. It was considered that different storage conditions were statistically significant and influenced on level of changes. Storage in medium temperature (35 °C) proved to be the best efficient in terms of the lowermost values of water activity, small mass changes, as well as the smallest colour changes. Addition of chokeberry juice concentrate resulted in a significant increase of polyphenol content in dried apples. Although they were stored for a long time at different conditions, polyphenol compounds were still substantial amounts in the apple samples.

Modeling mass transfer during osmodehydration of apple cubes with sucrose or apple juice concentrate solutions: Equilibrium estimation, diffusion model, and state observer‐based approach

“…The osmotic solution plays an essential role during osmodehydration: reducing water activity, helping to inhibit microbial growth, reducing enzymatic browning, and thus enhancing the food product characteristics. As a result, osmodehydrated foods may have a better appearance and taste than foods treated using different conservation methods (Cichowska et al, 2018; Maldonado & González Pacheco, 2022). For fruit dehydration, sucrose is frequently used as the osmotic solution.…”

The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples

“…As presented in the studies by Ferretti, Turco, and Bacchetti (2014), apples are rich source of polyphenol compounds and consumption of both fresh and dried apples proved to have beneficial effect on human health. Moreover, apples are a good model material due to its homogenous structure and have been frequently used to produce healthy dried snacks (Cichowska, Samborska, & Kowalska, 2018; Ciurzyńska, Cichowska, Kowalska, Czajkowska, & Lenart, 2018; Samborska et al, 2019). Chokeberry is rich in polyphenolic compounds and shows very high antioxidant activity due to the high concentration of anthocyanins and phenolic acids (Oszmiański & Wojdylo, 2005).…”

Influence of vegetable oils addition on the selected physical properties of apple–sodium alginate edible films

“…8 mg per fruit) that is essential for supporting immune system and forming collagen. Apples are also rich in phenolic compounds which contribute to their antioxidant capacity and may help prevent cancer and cardiovascular disease [2][3][4][5].…”

“…What is more, they also drew attention to the fact that when fruit and vegetables are used in the form of puree or flour, there is no need to isolate the film-forming compounds, thus reducing the cost of biopolymer films production and making material preparation easier. Last but not least, in recent years there is an increasing consumers' awareness regarding the active and healthy lifestyle, which have resulted in bio-snacks such as fruit chips [5] or fresh cut vegetables [18]. Edible films with fruit and vegetable purees have also a potential to serve as healthy snacks due to their attractive colours and flavours as well as nutritional value [19].…”