Apple Snacks Research Articles

Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice

Abstract The development of functional foods has evolved considerably over the years. The technological ability to produce a food with enhanced physiologically active compounds has grown significantly. The aim of this work was to study the incorporation of the beneficial compounds from mandarin low pulp juice into an apple snack using vacuum impregnation technology and to test if the final product exhibited the functional properties and components of both raw materials. Forty grams of the final product made using mandarin juice homogenized at 15 MPa could provide the same quantity of hesperidin as 250 mL of fresh mandarin juice. We also performed a chromatographic determination of the components in the final product and we also assessed its antioxidant activity. Industrial relevance The article research studies the technological development and the functional properties of an apple snack rich in flavonoids from mandarin juice. The development of a functional product combining apples with mandarin juice would be very interesting for several reasons. Manufacturing process, equipment and raw materials needed are easily available so that its industrial implementation will not present major problems. It would represent a novel product for the functional food industry, and the results obtained showed that the product combines the beneficial effects of both sources into one food item, or even enhances the beneficial components in the juice by protecting them through inclusion into a food structure. The snack was made from fresh apples and mandarin juice without the addition of some extra ingredient. Fruit derived products are an emerging area within functional foods. There is a growing number of authors who argue that consumption of foodstuffs can exert more benefit than active components alone since the effect of single compounds differs from the effect of their mixture and it is well established that the various provided by foodstuffs can have a relevant synergic effect.

Comparison of Nonfried Apple Snacks with Commercially Available Fried Snacks

The study was carried out to evaluate the selected quality attributes of a prototype nonfried apple snack produced by application of vacuum impregnation (VI) of maple syrup and vacuum drying. When maple syrup concentration was adjusted to 20-40% in the VI solution, vacuum-dried apple slices are resulted in the greatest textural attributes, whiteness index, and desirable moisture content and water activity. Comparison of the VI-treated, vacuum-dried apple slices with commercially fried apple and potato snacks revealed that the consumer acceptability was greater for the fried snack products due to their flavor and texture; however, in addition to higher oil content (>30%), commercial fried apple and potato snacks possessed lower antioxidant capacity than nonfried apple snacks. VI process enhanced the calcium content of the nonfried apple snack products.

No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori

A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp. salivarius, by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144±0.012gwater·gsample-1) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486±0.013)×107CFUgdry sample-1) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture content. Additionally, a preliminary in vivo test with five dyspeptic children was undertaken that suggested the possible effect of this new product on H. pylori as measured by a standard infection indicator.

A MALST method comparison over univariate kinetic modeling for determination of shelf-life in cereal snack of dried apples

A Multivariate Accelerated Shelf-Life Testing (MALST) study in cereal of dried apple snack incubated at 18°C, 25°C and 35°C. Quality attributes were analyzed until 18 months. The data obtained were used to modeling univariate and multivariate kinetic, through Principal Componenent Analysis PCA. PCA could explain the interaction between attributes; which would imply that model reflected in terms of variability, biochemical phenomena associated with the deterioration of the product. There was a good relationship between both models in the Shel-life estimated with the comparative advantage that MALST method could model simultaneously the complete and “all at once” phenomenon of deterioration.

SENSORY AND NUTRITIONAL QUALITY OF THE APPLE SNACKS PREPARED BY VACUUM IMPREGNATION PROCESS

ABSTRACT The purpose of the present study was to evaluate the sensory and nutritional quality aspects of dried apple slices that had been prepared by giving three different pretreatments (vacuum impregnation [VI] treatment, anti‐browning treatment and untreated control). Descriptive sensory analysis carried out by trained panelists revealed that chip crispiness and crunchiness were improved by the VI in comparison to the other treatments. As compared to untreated apple slices, incorporation of calcium and vitamin E in dipping solution resulted in uptake of calcium (760 mg/100 g) and vitamin E (168 mg/100 g) in the fruit matrix, which can be used to meet the daily requirement for calcium and vitamin E in the consumer's diet. PRACTICAL APPLICATIONSThe eco‐friendly processes like vacuum impregnation can be utilized in developing dried apple snacks to improve the sensory attributes and introduce quality‐enhancing food additives, such as calcium salt and natural flavors, as well as minerals, vitamins and bioactives for meeting the daily dietary requirements and promoting health benefits to the consumer.

Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response Surface Methodology

Fortification of apple slices with t-resveratrol glucoside was obtained by vacuum impregnation (VI) of apple slices with a solution containing grape juice using response surface methodology (RSM). Three independent variables of the VI process: vacuum pressure, application time and relaxation time, were coded at five levels in a central composite design. The VI-treated and dried apple slices were analyzed for t-resveratrol glucoside concentration and textural attributes (gradient and linear distance). Multiple response optimization revealed the following optimum VI condi-tions for the bioactive enrichment and improved textural quality of dried apple slices: vacuum pressure of 6 in. of Hg, application time of 10 min, and relaxation time of 22.5 min.