The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO2) dried ‘Elstar’ apple cuts/snacks during twelve months of storage at ‘room’ temperature. Air-drying and freeze-drying were used as reference methods. ScCO2-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 scCO2-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 scCO2-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO2-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.

Challenging chemical and quality changes of supercritical Co2 dried apple during long-term storage

Zambon A.;Spilimbergo S.;Sut S.;Dall'Acqua S.;
2019

Abstract

The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO2) dried ‘Elstar’ apple cuts/snacks during twelve months of storage at ‘room’ temperature. Air-drying and freeze-drying were used as reference methods. ScCO2-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 scCO2-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 scCO2-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO2-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/3306056
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