Quality of ‘Royal Gala’ cut apple during osmotic dehydration

Pieters, Bert; Assis, Fernanda Rosa; Morais, Rui Manuel Santos Costa; Morais, Alcina Maria Miranda Bernardo

doi:10.1590/1981-6723.05919

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 23 • 2020 • https://doi.org/10.1590/1981-6723.05919 copy

Quality of ‘Royal Gala’ cut apple during osmotic dehydration

Qualidade de maçã Royal Gala cortada durante a desidratação osmótica

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The present work aimed to evaluate quality parameters of ‘Royal Gala’ apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg’s model was found to provide the best fit of TPC and AA data.

Keywords:
Osmotic agent; Pressure; Vacuum; Sorbitol; Sucrose; Water activity; Color; Total phenolic content; Antioxidant activity; Mathematical models

Solute	T (°C)	Pressure (mbar)	AA						TPC
Solute	T (°C)	Pressure (mbar)	k ₁ ± margin of error	k ₂ ± margin of error	R ²	A ± margin of error	B ± margin of error	R ²	k ₁ ± margin of error	k ₂ ± margin of error	R ²	A ± margin of error	B ± margin of error	R ²
Sucrose	25	1013	2.309 ± 0.835	1.780 ± 0.130	0.940	0.422 ± 0.071	0.194 ± 0.075	0.931	2.406 ± 1.007	1.759 ± 0.166	0.955	0.412 ± 0.087	0.206 ± 0.096	0.945
	25	150	1.945 ± 0.529	1.499 ± 0.088	0.962	0.508 ± 0.068	0.227 ± 0.063	0.959	3.712 ± 1.326	1.505 ± 0.184	0.936	0.326 ± 0.085	0.343 ± 0.117	0.931
	40	1013	1.836 ± 0.557	1.470 ± 0.104	0.958	0.479 ± 0.062	0.275 ± 0.064	0.968	1.929 ± 0.721	1.496 ± 0.133	0.936	0.453 ± 0.070	0.286 ± 0.076	0.954
	40	150	1.721 ± 0.996	1.390 ± 0.112	0.982	0.675 ± 0.163	0.171 ± 0.101	0.982	1x10 ^-8 ± 0.00	1.515 ± 0.081	0.933	1.012 ± 0.332	0.031 ± 0.150	0.933
	60	1013	1.415 ± 0.409	1.305 ± 0.087	0.967	0.546 ± 0.082	0.358 ± 0.090	0.968	2.253 ± 0.561	1.071 ± 0.119	0.975	0.427 ± 0.071	0.557 ± 0.106	0.982
	60	150	2.711 ± 0.329	0.961 ± 0.046	0.984	0.410 ± 0.066	0.606 ± 0.088	0.984	2.359 ± 0.427	0.940 ± 0.057	0.978	0.413 ± 0.111	0.674 ± 0.147	0.977
Sorbitol	25	1013	3.122 ± 2.090	2.061 ± 0.315	0.854	0.326 ± 0.099	0.208 ± 0.135	0.849	3.237 ± 1.866	1.779 ± 0.269	0.863	0.346 ± 0.108	0.252 ± 0.140	0.857
	60	1013	5.096 ± 0.746	0.864 ± 0.075	0.973	0.190 ± 0.055	0.849 ± 0.149	0.973	6.683 ± 1.125	0.750 ± 0.107	0.960	0.073 ± 0.036	1.325 ± 0.274	0.973
	60	150	3.191 ± 0.637	0.945 ± 0.075	0.971	0.340 ± 0.100	0.664 ± 0.158	0.970	3.320 ± 0.711	0.884 ± 0.074	0.975	0.254 ± 0.109	0.867 ± 0.239	0.977

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[1] *Corresponding Author: Alcina Maria Miranda Bernardo Morais, Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, CEP: 4169-005, Porto - Portugal, e-mail: abmorais@porto.ucp.pt.