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Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose

Author

Listed:
  • Juan Manuel Castagnini

    (Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Entre Ríos, Pte. Perón 64, Gualeguaychú 2820, Argentina
    Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy)

  • Silvia Tappi

    (Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
    Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy)

  • Urszula Tylewicz

    (Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
    Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy)

  • Santina Romani

    (Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
    Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy)

  • Pietro Rocculi

    (Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
    Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy)

  • Marco Dalla Rosa

    (Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
    Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy)

Abstract

Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice; (ii) modelling the air-drying kinetic, proposing an image analysis approach to monitor the drying process. Four mathematical models successfully fitted the drying experimental data, obtainingequations that could be used in the implementation of this process at industrial scale. The drying kinetics of samples impregnated with blueberry juice and trehalose were faster when compared to the control sample. Samples impregnated with blueberry juice and 100 g/kg of trehalose retained nearly four times more anthocyanin after drying when compared to the control.

Suggested Citation

  • Juan Manuel Castagnini & Silvia Tappi & Urszula Tylewicz & Santina Romani & Pietro Rocculi & Marco Dalla Rosa, 2021. "Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose," Sustainability, MDPI, vol. 13(16), pages 1-11, August.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:16:p:9204-:d:615680
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    References listed on IDEAS

    as
    1. Flavio Raponi & Roberto Moscetti & Danilo Monarca & Andrea Colantoni & Riccardo Massantini, 2017. "Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review," Sustainability, MDPI, vol. 9(11), pages 1-27, November.
    2. Dominik Mierzwa & Justyna Szadzińska & Elżbieta Radziejewska-Kubzdela & Róża Biegańska-Marecik, 2021. "Ultrasound-Assisted Vacuum Impregnation as a Strategy for the Management of Potato By-Products," Sustainability, MDPI, vol. 13(6), pages 1-14, March.
    3. Claudia Bas-Bellver & Cristina Barrera & Noelia Betoret & Lucía Seguí, 2020. "Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry," Sustainability, MDPI, vol. 12(4), pages 1-15, February.
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