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Quality of ‘Royal Gala’ cut apple during osmotic dehydration

2020Journal article Open access
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dc.contributor.authorPieters, Bert
dc.contributor.authorAssis, Fernanda Rosa
dc.contributor.authorMorais, Rui Manuel Santos Costa
dc.contributor.authorMorais, Alcina Maria Miranda Bernardo
dc.date.accessioned2021-02-01T11:32:05Z
dc.date.available2021-02-01T11:32:05Z
dc.date.issued2020
dc.description.abstractThe present work aimed to evaluate quality parameters of ‘Royal Gala’ apple cubes during osmotic dehydration (OD). We investigated the following OD conditions: osmotic agent, pressure, and temperature. The osmotic agent, being lower after OD with sorbitol than sucrose solutions, mainly influenced the water activity of the product. The color changes increased with increased temperature and were higher in vacuum experiments than at atmospheric pressure. In general, we recommend OD at 25 °C and atmospheric pressure for the preservation of the total phenolic content (TPC) and antioxidant activity (AA) of apple cubes during the process. Peleg’s model was found to provide the best fit of TPC and AA data.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPieters, B., Assis, F. R., Morais, R. M. S. C., & Morais, A. M. M. B. (2020). Quality of ‘Royal Gala’cut apple during osmotic dehydration. Brazilian Journal of Food Technology, 23pt_PT
dc.identifier.doi10.1590/1981-6723.05919pt_PT
dc.identifier.eissn1981-6723
dc.identifier.urihttp://hdl.handle.net/10400.14/31826
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto de Tecnologia de Alimentospt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOsmotic agentpt_PT
dc.subjectPressurept_PT
dc.subjectVacuumpt_PT
dc.subjectSorbitolpt_PT
dc.subjectSucrosept_PT
dc.subjectWater activitypt_PT
dc.subjectColorpt_PT
dc.subjectTotal phenolic contentpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectMathematical modelspt_PT
dc.titleQuality of ‘Royal Gala’ cut apple during osmotic dehydrationpt_PT
dc.title.alternativeQualidade de maçã Royal Gala cortada durante a desidratação osmóticapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.titleBrazilian Journal of Food Technologypt_PT
oaire.citation.volume23pt_PT
oaire.fundingStream5876
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.isProjectOfPublication3fe5970e-de39-42f7-a29d-18521b591a09
relation.isProjectOfPublication.latestForDiscovery3fe5970e-de39-42f7-a29d-18521b591a09

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