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Sustainable development of apple snack formulated with blueberry juice and trehalose

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Sustainable development of apple snack formulated with blueberry juice and trehalose

dc.contributor.author	Castagnini, Juan Manuel
dc.contributor.author	Tappi, Silvia
dc.contributor.author	Tylewicz, Urszula
dc.contributor.author	Romani, Santina
dc.contributor.author	Rocculi, Pietro
dc.contributor.author	Dalla Rosa, Marco
dc.date.accessioned	2022-10-24T13:42:25Z
dc.date.available	2022-10-24T13:42:25Z
dc.date.issued	2021
dc.identifier.citation	Castagnini, Juan Manuel Tappi, Silvia Tylewicz, Urszula Romani, Santina Rocculi, Pietro Dalla Rosa, Marco 2021 Sustainable development of apple snack formulated with blueberry juice and trehalose Sustainability
dc.identifier.uri	https://hdl.handle.net/10550/84256
dc.description.abstract	Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.
dc.relation.ispartof	Sustainability, 2021
dc.subject	Buit Aplicacions industrials
dc.subject	Aliments
dc.subject	Desenvolupament sostenible
dc.subject	Consumidors Preferències
dc.title	Sustainable development of apple snack formulated with blueberry juice and trehalose
dc.type	journal article	es_ES
dc.date.updated	2022-10-24T13:42:25Z
dc.identifier.doi	10.3390/su13169204
dc.identifier.idgrec	155059
dc.rights.accessRights	open access	es_ES