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Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation

2020Journal article Open access
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dc.contributor.authorLopez, Ma. Michelle L.
dc.contributor.authorMorais, Rui M.S.C.
dc.contributor.authorMorais, Alcina M.M.B.
dc.date.accessioned2021-01-29T16:35:53Z
dc.date.available2021-01-29T16:35:53Z
dc.date.issued2020
dc.description.abstractPurpose – Inclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar substitutes in fresh-cut apple through osmotic dehydration (OD) was investigated. Design/methodology/approach – The impregnation of quercetin and fisetin in apple cubes was tested. The effects of different osmotic agents, sucrose and sorbitol:mannose, on the water loss (WL) and sugar gain of the samples were studied at 25 and 40 8C for eight hours. Findings – Temperature was a significant factor in the mass transfer kinetics, that is to say, higher temperatures resulting in higher rates. The molecular weight of the solutes in the osmotic solution also affected the OD kinetics and flavonoids uptake, as well as the physico-chemical quality. Originality/value – Overall, the results indicate that OD using alternative low-calorie and health-promoting solutes can be an effective treatment to simultaneously enrich fresh-cut apples with senolytic flavonoids, therefore presenting a great potential for a novel functional food product.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationLopez, M. M. L., Morais, R. M., Morais, A. M. (2020). Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation. British Food Journalpt_PT
dc.identifier.doi10.1108/BFJ-03-2020-0176pt_PT
dc.identifier.eid85093873719
dc.identifier.eissn1758-4108
dc.identifier.issn0007-070X
dc.identifier.urihttp://hdl.handle.net/10400.14/31816
dc.identifier.wos000586489300001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEmeraldpt_PT
dc.relation564422-EPP-1-2015-1-IT-EPPKA1-JMD-MOBpt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.subjectFisetinpt_PT
dc.subjectQuercetinpt_PT
dc.subjectMannosept_PT
dc.subjectSorbitolpt_PT
dc.subjectOsmotic dehydrationpt_PT
dc.subjectFunctional foodpt_PT
dc.titleFlavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.citation.titleBritish Food Journalpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMorais
person.familyNameBernardo
person.givenNameRui M. S. C.
person.givenNameAlcina M.M.
person.identifier143926
person.identifierM-5215-2013
person.identifier.ciencia-id541B-04AE-0686
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0001-5138-6941
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridM-5065-2013
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id7005146997
person.identifier.scopus-author-id7006325245
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscoveryfa2b729c-8159-4a98-9bfe-0fa1e98aa9fb
relation.isProjectOfPublication1f76a7db-2520-482f-b56b-7e01ea36dd1f
relation.isProjectOfPublication.latestForDiscovery1f76a7db-2520-482f-b56b-7e01ea36dd1f

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