Work

Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts

Year: 2022

Type: conference-paper

Abstract: Edible coatings, applied to food before convective drying, could preserve the sensory and nutritional properties of dehydrated products.The effect of an edible coating of HPMC with natural extracts was studied on the color change and antioxidant content of dehydrated apple slices.The HPMC coating did not affect the water loss during the drying and favored a high retention of total phenolic compounds (TPC).The white index (WI) was significantly higher in sample with HPMC than those without coating.The combination of HPMC coating with extracts preserve the color and TPC compared to the only use of HPMC or extracts.

Source: International Drying Symposium (IDS)

DOI: 10.55900/gpxxiyxr

Authors: Rodríguez-Ramírez Juan, Laura Victoria Aquino-González, Lilia L. Méndez-Lagunas, María Consuelo González-Martínez

Institutions: Instituto Politécnico Nacional, Universitat Politècnica de València

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: Instituto Politécnico Nacional, Consejo Nacional de Ciencia y Tecnología