Abstract
Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.
Highlights
Formulated and Air-Dried AppleFood-related consumer behaviour is a complex phenomenon, which could be associated with different meanings of food, such as sacred, moral, health, social, and aesthetic [1].More recently, Kokkoris and Stravrova [2] observed that health-conscious behaviours are driven by the health meaning of food but are strongly driven by social and moral ones
A decrease of T2 was observed in all three water populations during drying, indicating a progressive loss of water mobility in each of them
This study presents interesting information related to the evolution of the water state, texture and colour characteristics of vacuum impregnated apple slices during drying
Summary
Food-related consumer behaviour is a complex phenomenon, which could be associated with different meanings of food, such as sacred, moral, health, social, and aesthetic [1]. Kokkoris and Stravrova [2] observed that health-conscious behaviours (e.g., following a healthy diet, frequent consumption of fruits and vegetables, etc.) are driven by the health meaning of food but are strongly driven by social and moral ones. The consumption of fruit-based healthy snacks has reported a growing trend around the world. Vacuum impregnation (VI) followed by air drying at low temperature is a common technology to obtain shelf-stable value-added products [4–7]. VI is used to replace the air in porous plant tissue with the solution containing functional compounds [8–11]
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