Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T003
DOI: https://doi.org/10.24326/ICDSUPL1.T003
Published online: 26 April 2022
ICDSUPL, 1, T003 (2022)
The bioactive properties of apples dehydrated in fruit concentrates solutions
Magdalena Chądzyńska1*, Katarzyna Ryba1, Artur Wiktor1, Małgorzata Nowacka1
1 Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776, Warsaw, Poland
* Correspondence author: mchadzynska1@gmail.com
Abstract
Osmotic dehydration (OD) is a process widely used for prolonging the shelf-life of fruits and vegetables by lowering water content and water activity. Also, OD may be applied to enrich the food with bioactive substances such as vitamins, minerals, or polyphenols which is in line with trends observed in the global food market. The aim of the study was to investigate the influence of fruit concentrates used as osmotic agents on the bioactive properties of osmotically dehydrated organic apples. The apples were dehydrated in 50% concentrated solutions of cherry, apple and chokeberry concentrates as well as 50% sucrose solution which was used as the reference. The OD was performed for 30, 60, or 120 minutes. After the process, in order to assess the bioactive properties of apples, the analysis of total polyphenols content (TPC), total anthocyanins content (TAC), total flavonoid content (TFC), antioxidant activity with DPPH, ABTS radicals, and reducing power (RP) was performed. The results showed that the use of apple concentrate to OD causes a decrease of bioactive compounds in apples in comparison to the fresh sample. The changes in the bioactive properties were comparable in most samples when the apple concentrate and sucrose solutions were used. This was related probably to the bigger flow of bioactive compounds from the apple samples to the surrounding solutions than the bioactive compounds flow in the opposite direction. On the other hand, when cherry or chokeberry concentrates were applied, TAC and TFC as well as the antioxidant activity, increased for almost all tested samples. It is caused mostly by the penetration of anthocyanins and other flavonoids from rich in those compounds cherry and chokeberry concentrates into the apple tissue. Furthermore, values obtained for apple dehydrated in chokeberry concentrate were higher than when the cherry concentrate was used. However, a decrease of TPC suggests that the leakage of non-flavonoid polyphenol compounds from the plant material was stronger than the penetration of flavonoid polyphenol compounds into the plant material.
Acknowledgement: This project has received funding from transnational funding bodies, partners of the H2020 ERA-NETs SUSFOOD2 and CORE Organic Cofunds, under the Joint SUSFOOD2/CORE Organic Call 2019 (MILDSUSFRUIT) as well as National Centre for Research and Development (POLAND, decision DWM/SF-CO/31/2021).
How to cite
Magdalena Chądzyńska, Katarzyna Ryba, Artur Wiktor, Małgorzata Nowacka, 2022. The bioactive properties of apples dehydrated in fruit concentrates solutions. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T003