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dc.creatorTomić, Nikola
dc.creatorĐekić, Ilija
dc.creatorZambon, Alessandro
dc.creatorSpilimbergo, Sara
dc.creatorBourdoux, Simeon
dc.creatorHoltze, Emma
dc.creatorHofland, Gerard
dc.creatorSut, Stefania
dc.creatorDall'Acqua, Stefano
dc.creatorŠmigić, Nada
dc.creatorUdovički, Božidar
dc.creatorRajković, Andreja
dc.date.accessioned2020-12-17T22:40:16Z
dc.date.available2020-12-17T22:40:16Z
dc.date.issued2019
dc.identifier.issn0023-6438
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5102
dc.description.abstractThe 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.en
dc.publisherElsevier Science Bv, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/EC/H2020/635759/EU//
dc.relationProgetto Strategico di Dipartimento SID 2016 of the Department of Industrial Engineering (University of Padua)
dc.rightsrestrictedAccess
dc.sourceLWT-Food Science and Technology
dc.subjectSupercritical CO2 dryingen
dc.subjectConsumer surveyen
dc.subjectSensory analysisen
dc.subjectSecondary metabolitesen
dc.subjectShelf lifeen
dc.titleChallenging chemical and quality changes of supercritical Co-2 dried apple during long-term storageen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage141
dc.citation.other110: 132-141
dc.citation.rankM21
dc.citation.spage132
dc.citation.volume110
dc.identifier.doi10.1016/j.lwt.2019.04.083
dc.identifier.rcubconv_6608
dc.identifier.scopus2-s2.0-85064912806
dc.identifier.wos000471736200018
dc.type.versionpublishedVersion


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