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Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage
dc.creator | Tomić, Nikola | |
dc.creator | Đekić, Ilija | |
dc.creator | Zambon, Alessandro | |
dc.creator | Spilimbergo, Sara | |
dc.creator | Bourdoux, Simeon | |
dc.creator | Holtze, Emma | |
dc.creator | Hofland, Gerard | |
dc.creator | Sut, Stefania | |
dc.creator | Dall'Acqua, Stefano | |
dc.creator | Šmigić, Nada | |
dc.creator | Udovički, Božidar | |
dc.creator | Rajković, Andreja | |
dc.date.accessioned | 2020-12-17T22:40:16Z | |
dc.date.available | 2020-12-17T22:40:16Z | |
dc.date.issued | 2019 | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/5102 | |
dc.description.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. | en |
dc.publisher | Elsevier Science Bv, Amsterdam | |
dc.relation | info:eu-repo/grantAgreement/EC/H2020/635759/EU// | |
dc.relation | Progetto Strategico di Dipartimento SID 2016 of the Department of Industrial Engineering (University of Padua) | |
dc.rights | restrictedAccess | |
dc.source | LWT-Food Science and Technology | |
dc.subject | Supercritical CO2 drying | en |
dc.subject | Consumer survey | en |
dc.subject | Sensory analysis | en |
dc.subject | Secondary metabolites | en |
dc.subject | Shelf life | en |
dc.title | Challenging chemical and quality changes of supercritical Co-2 dried apple during long-term storage | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 141 | |
dc.citation.other | 110: 132-141 | |
dc.citation.rank | M21 | |
dc.citation.spage | 132 | |
dc.citation.volume | 110 | |
dc.identifier.doi | 10.1016/j.lwt.2019.04.083 | |
dc.identifier.scopus | 2-s2.0-85064912806 | |
dc.identifier.wos | 000471736200018 | |
dc.type.version | publishedVersion |