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Challenging chemica...
Challenging chemical and quality changes of supercritical Co 2 dried apple during long-term storage
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- Tomic, Nikola (author)
- University of Belgrade, Serbia
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- Djekic, Ilija (author)
- University of Belgrade, Serbia
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- Zambon, Alessandro (author)
- University of Padova, Italy
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- Spilimbergo, Sara (author)
- University of Padova, Italy
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- Bourdoux, Simeon (author)
- Ghent University, Belgium
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- Holtz, Emma (author)
- RISE,Jordbruk och livsmedel
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- Hofland, Gerard (author)
- FeyeCon Carbon Dioxide Technologies, Netherlands
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- Sut, Stafania (author)
- University of Padova, Italy
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- Dall'Acqua, Stefano (author)
- University of Padova, Italy
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- Smigic, Nada (author)
- University of Belgrade, Serbia
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- Udovicki, Bozidar (author)
- University of Belgrade, Serbia
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- Rajkovic, Andreja (author)
- University of Belgrade, Serbia
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(creator_code:org_t)
- Academic Press, 2019
- 2019
- English.
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In: Lebensmittel-Wissenschaft + Technologie. - : Academic Press. - 0023-6438 .- 1096-1127. ; 110, s. 132-141
- Related links:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Subject headings
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- The aim of this study was to analyze the stability of sensory properties and secondary metabolites in supercritical-CO 2 (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. ScCO 2 -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.
Keyword
- Consumer survey
- Secondary metabolites
- Sensory analysis
- Shelf life
- Supercritical CO 2 drying
- Carbon dioxide
- Flavonoids
- Food storage
- Fruits
- Low temperature drying
- Metabolites
- Nitrogen
- Solar dryers
- Alternative technologies
- Hydroxycinnamic acids
- Nutritional qualities
- Supercritical CO2
- Supercritical CO2 (scCO2)
- Drying
Publication and Content Type
- ref (subject category)
- art (subject category)
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- By the author/editor
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Tomic, Nikola
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Djekic, Ilija
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Zambon, Alessand ...
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Spilimbergo, Sar ...
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Bourdoux, Simeon
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Holtz, Emma
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show more...
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Hofland, Gerard
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Sut, Stafania
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Dall'Acqua, Stef ...
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Smigic, Nada
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Udovicki, Bozida ...
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Rajkovic, Andrej ...
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show less...
- Articles in the publication
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Lebensmittel-Wis ...
- By the university
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RISE