The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples

Abstract

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.

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).…”

The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method

“…It is possible to reduce the water content and thus extend the shelf life of the product by using various drying method. As Samborska et al [23] demonstrated in their research, unfavourable changes in dried products, such as shrinkage, color change, and the loss of labile compounds, can be reduced by using preliminary osmotic dehydration.…”

Preparation and quality evaluation of sardines sauce rich in omega-3 using the combination of pineapple fruit extracts and fermentation times

“…The other factors that influence consumer perceptions of food products are colors and sensory properties. Samborska et al (2019) stated that both colors and sensory properties have a significant effect on the perception of consumers, especially in Osmo-dehydrated apples.…”