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Time-to-Failure Approach for Estimating the Shelf Life of Freeze-Dried Carotenoid-Enriched Apples: Forecasting the Deterioration of Quality Properties for Different Packaging Types and Storage Conditions

Year: 2024

Type: article

Abstract: High Resolution Image Download MS PowerPoint Slide This study focused on incorporating total carotenoids (TC) into Pink Lady apples using vacuum-impregnation with carrot juice at 20, 30, 40, and 50°Brix and then assessing the shelf life of the impregnated apples after freeze-drying. The highest TC (12.30 ± 0.48 mg β-carotene/100 g) and minimal shrinkage were achieved using 20°Brix juice (20CJ). The freeze-drying of vacuum-impregnated apples with 20CJ reduced the time to reach equilibrium conditions compared with fresh apples. The shelf life of the freeze-dried impregnated samples was determined using time-to-fail models (TTF) at different conditions of package permeability ( P = 2.17 × 10 –15 and 1.04 × 10 –6 g/s × Pa × m), temperature ( T = 15, 25, and 35 °C), and relative humidity (RH = 0, 35, and 75%). TTF predictions indicate a T-independent shelf life, exceeding 105 days for P evaluated at RH < 35%. Sensory evaluation indicates that consumers preferred impregnated freeze-dried apples with intermediate hardness textures (above 18.14 N) and TC > 0.81 mg β-carotene/100 g in dried apples stored at RH = 35% and T = 15 °C.

Source: ACS Agricultural Science & Technology

DOI: 10.1021/acsagscitech.4c00465

Authors: Julio E. González-Pérez, Oscar Jiménez-González, Aarón Romo-Hernández, Aurelio López-Malo, Nelly Ramírez-Corona

Institution: Universidad de las Américas Puebla

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,500