Sustainable development of apple snack formulated with blueberry juice and trehalose

Autores
Castagnini, Juan Manuel; Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Rocculi, Pietro; Dalla Rosa, Marco
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Castagnini, Juan Manuel. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Tappi, Silvia. Universidad de Bologna; Italia
Fil: Tylewicz, Urszula. Universidad de Bologna; Italia
Fil: Romani, Santina. Universidad de Bologna; Italia
Fil: Rocculi, Pietro. Universidad de Bologna; Italia
Fil: Dalla Rosa, Marco. Universidad de Bologna; Italia
Materia
MATHEMATICAL MODELLING
SUSTAINABLE DEVELOPMENT
VACUUM IMPREGNATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/211838
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Sustainable development of apple snack formulated with blueberry juice and trehaloseCastagnini, Juan ManuelTappi, SilviaTylewicz, UrszulaRomani, SantinaRocculi, PietroDalla Rosa, MarcoMATHEMATICAL MODELLINGSUSTAINABLE DEVELOPMENTVACUUM IMPREGNATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Novel 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.Fil: Castagnini, Juan Manuel. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Tappi, Silvia. Universidad de Bologna; ItaliaFil: Tylewicz, Urszula. Universidad de Bologna; ItaliaFil: Romani, Santina. Universidad de Bologna; ItaliaFil: Rocculi, Pietro. Universidad de Bologna; ItaliaFil: Dalla Rosa, Marco. Universidad de Bologna; ItaliaMDPI2021-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/211838Castagnini, Juan Manuel; Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Rocculi, Pietro; et al.; Sustainable development of apple snack formulated with blueberry juice and trehalose; MDPI; Sustainability; 13; 16; 8-2021; 1-112071-1050CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/su13169204info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:39:16Zoai:ri.conicet.gov.ar:11336/211838instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:39:16.554CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sustainable development of apple snack formulated with blueberry juice and trehalose
title Sustainable development of apple snack formulated with blueberry juice and trehalose
spellingShingle Sustainable development of apple snack formulated with blueberry juice and trehalose
Castagnini, Juan Manuel
MATHEMATICAL MODELLING
SUSTAINABLE DEVELOPMENT
VACUUM IMPREGNATION
title_short Sustainable development of apple snack formulated with blueberry juice and trehalose
title_full Sustainable development of apple snack formulated with blueberry juice and trehalose
title_fullStr Sustainable development of apple snack formulated with blueberry juice and trehalose
title_full_unstemmed Sustainable development of apple snack formulated with blueberry juice and trehalose
title_sort Sustainable development of apple snack formulated with blueberry juice and trehalose
dc.creator.none.fl_str_mv Castagnini, Juan Manuel
Tappi, Silvia
Tylewicz, Urszula
Romani, Santina
Rocculi, Pietro
Dalla Rosa, Marco
author Castagnini, Juan Manuel
author_facet Castagnini, Juan Manuel
Tappi, Silvia
Tylewicz, Urszula
Romani, Santina
Rocculi, Pietro
Dalla Rosa, Marco
author_role author
author2 Tappi, Silvia
Tylewicz, Urszula
Romani, Santina
Rocculi, Pietro
Dalla Rosa, Marco
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv MATHEMATICAL MODELLING
SUSTAINABLE DEVELOPMENT
VACUUM IMPREGNATION
topic MATHEMATICAL MODELLING
SUSTAINABLE DEVELOPMENT
VACUUM IMPREGNATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Castagnini, Juan Manuel. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Tappi, Silvia. Universidad de Bologna; Italia
Fil: Tylewicz, Urszula. Universidad de Bologna; Italia
Fil: Romani, Santina. Universidad de Bologna; Italia
Fil: Rocculi, Pietro. Universidad de Bologna; Italia
Fil: Dalla Rosa, Marco. Universidad de Bologna; Italia
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/211838
Castagnini, Juan Manuel; Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Rocculi, Pietro; et al.; Sustainable development of apple snack formulated with blueberry juice and trehalose; MDPI; Sustainability; 13; 16; 8-2021; 1-11
2071-1050
CONICET Digital
CONICET
url http://hdl.handle.net/11336/211838
identifier_str_mv Castagnini, Juan Manuel; Tappi, Silvia; Tylewicz, Urszula; Romani, Santina; Rocculi, Pietro; et al.; Sustainable development of apple snack formulated with blueberry juice and trehalose; MDPI; Sustainability; 13; 16; 8-2021; 1-11
2071-1050
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/su13169204
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846782056360574976
score 12.982451

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