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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/211838
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T10:09:23Zoai: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:34982025-09-29 10:09:23.651CONICET 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 |
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1844613971927105536 |
score |
13.070432 |