Lopez, Ma. Michelle L.Morais, Rui M.S.C.Morais, Alcina M.M.B.2021-01-292021-01-292020Lopez, M. M. L., Morais, R. M., Morais, A. M. (2020). Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation. British Food Journal0007-070Xhttp://hdl.handle.net/10400.14/31816Purpose – 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.engFisetinQuercetinMannoseSorbitolOsmotic dehydrationFunctional foodjournal article10.1108/BFJ-03-2020-01761758-410885093873719000586489300001