Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage
Само за регистроване кориснике
2019
Аутори
Tomić, NikolaĐekić, Ilija
Zambon, Alessandro
Spilimbergo, Sara
Bourdoux, Simeon
Holtze, Emma
Hofland, Gerard
Sut, Stefania
Dall'Acqua, Stefano
Šmigić, Nada
Udovički, Božidar
Rajković, Andreja
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) 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 scCO(2)-drying represents a pr...omising 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 scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.
Кључне речи:
Supercritical CO2 drying / Consumer survey / Sensory analysis / Secondary metabolites / Shelf lifeИзвор:
LWT-Food Science and Technology, 2019, 110, 132-141Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- Faster Upcoming Technology Uptake Relevant for the Environment in FOOds Drying (EU-H2020-635759)
- Progetto Strategico di Dipartimento SID 2016 of the Department of Industrial Engineering (University of Padua)
DOI: 10.1016/j.lwt.2019.04.083
ISSN: 0023-6438
WoS: 000471736200018
Scopus: 2-s2.0-85064912806
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Tomić, Nikola AU - Đekić, Ilija AU - Zambon, Alessandro AU - Spilimbergo, Sara AU - Bourdoux, Simeon AU - Holtze, Emma AU - Hofland, Gerard AU - Sut, Stefania AU - Dall'Acqua, Stefano AU - Šmigić, Nada AU - Udovički, Božidar AU - Rajković, Andreja PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5102 AB - The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) 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 scCO(2)-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 scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products. PB - Elsevier Science Bv, Amsterdam T2 - LWT-Food Science and Technology T1 - Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage EP - 141 SP - 132 VL - 110 DO - 10.1016/j.lwt.2019.04.083 ER -
@article{ author = "Tomić, Nikola and Đekić, Ilija and Zambon, Alessandro and Spilimbergo, Sara and Bourdoux, Simeon and Holtze, Emma and Hofland, Gerard and Sut, Stefania and Dall'Acqua, Stefano and Šmigić, Nada and Udovički, Božidar and Rajković, Andreja", year = "2019", abstract = "The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO2 (scCO(2)) 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 scCO(2)-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 scCO(2)-drying were recognized by the tested consumers as trustful drying-processes, with expressed interests in buying scCO(2)-dried products if the technology was scientifically proven as excellent in preserving nutrients, color and taste of food products.", publisher = "Elsevier Science Bv, Amsterdam", journal = "LWT-Food Science and Technology", title = "Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage", pages = "141-132", volume = "110", doi = "10.1016/j.lwt.2019.04.083" }
Tomić, N., Đekić, I., Zambon, A., Spilimbergo, S., Bourdoux, S., Holtze, E., Hofland, G., Sut, S., Dall'Acqua, S., Šmigić, N., Udovički, B.,& Rajković, A.. (2019). Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage. in LWT-Food Science and Technology Elsevier Science Bv, Amsterdam., 110, 132-141. https://doi.org/10.1016/j.lwt.2019.04.083
Tomić N, Đekić I, Zambon A, Spilimbergo S, Bourdoux S, Holtze E, Hofland G, Sut S, Dall'Acqua S, Šmigić N, Udovički B, Rajković A. Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage. in LWT-Food Science and Technology. 2019;110:132-141. doi:10.1016/j.lwt.2019.04.083 .
Tomić, Nikola, Đekić, Ilija, Zambon, Alessandro, Spilimbergo, Sara, Bourdoux, Simeon, Holtze, Emma, Hofland, Gerard, Sut, Stefania, Dall'Acqua, Stefano, Šmigić, Nada, Udovički, Božidar, Rajković, Andreja, "Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage" in LWT-Food Science and Technology, 110 (2019):132-141, https://doi.org/10.1016/j.lwt.2019.04.083 . .