Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation

PurposeInclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated.Design/methodology/approachThe impre...

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Published in:British food journal (1966) 2021-01, Vol.123 (2), p.820-832
Main Authors: Lopez, Ma. Michelle L, Morais, Rui M.S.C, Morais, Alcina M.M.B
Format: Article
Language:English
Subjects:
Alzheimer's disease
Apples
Bioactive compounds
Cubes
Dehydration
Enzymes
Fisetin
Flavonoids
Food
Food products
Fruits
Functional food
Functional foods & nutraceuticals
Glycerol
Health promotion
High temperature
Impregnation
Kinetics
Mannose
Mass transfer
Moisture content
Molecular weight
Novel foods
Osmotic dehydration
Polyphenols
Quercetin
Solutes
Sorbitol
Sucrose
Sugar
Temperature
Vitamin C
Water loss
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creator Lopez, Ma. Michelle L
Morais, Rui M.S.C
Morais, Alcina M.M.B
description PurposeInclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated.Design/methodology/approachThe impregnation of quercetin and fisetin in apple cubes was tested. The effects of different osmotic agents, sucrose and sorbitol:mannose, on the water loss (WL) and sugar gain of the samples were studied at 25 and 40 °C for eight hours.FindingsTemperature was a significant factor in the mass transfer kinetics, that is to say, higher temperatures resulting in higher rates. The molecular weight of the solutes in the osmotic solution also affected the OD kinetics and flavonoids uptake, as well as the physico-chemical quality.Originality/valueOverall, the results indicate that OD using alternative low-calorie and health-promoting solutes can be an effective treatment to simultaneously enrich fresh-cut apples with senolytic flavonoids, therefore presenting a great potential for a novel functional food product.
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Michelle L</creatorcontrib><creatorcontrib>Morais, Rui M.S.C</creatorcontrib><creatorcontrib>Morais, Alcina M.M.B</creatorcontrib><title>Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation</title><title>British food journal (1966)</title><description>PurposeInclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated.Design/methodology/approachThe impregnation of quercetin and fisetin in apple cubes was tested. The effects of different osmotic agents, sucrose and sorbitol:mannose, on the water loss (WL) and sugar gain of the samples were studied at 25 and 40 °C for eight hours.FindingsTemperature was a significant factor in the mass transfer kinetics, that is to say, higher temperatures resulting in higher rates. 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source ABI/INFORM Global; Emerald:Jisc Collections:Emerald Subject Collections HE and FE 2024-2026:Emerald Premier (reading list)
subjects Alzheimer's disease
Apples
Bioactive compounds
Cubes
Dehydration
Enzymes
Fisetin
Flavonoids
Food
Food products
Fruits
Functional food
Functional foods & nutraceuticals
Glycerol
Health promotion
High temperature
Impregnation
Kinetics
Mannose
Mass transfer
Moisture content
Molecular weight
Novel foods
Osmotic dehydration
Polyphenols
Quercetin
Solutes
Sorbitol
Sucrose
Sugar
Temperature
Vitamin C
Water loss
title Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation
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