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Vacuum impregnation of apple slices with Yacon (Smallanthus sonchifolius Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack |
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| Authors: | Reina A. Mejía-Águila Ana Aguilar-Galvez Rosana Chirinos Romina Pedreschi David Campos |
| Affiliation: | 1. Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Avda. La Molina S/N, La Molina, 12056 Lima, Peru Contribution: Investigation (equal), Writing - original draft (equal);2. Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Avda. La Molina S/N, La Molina, 12056 Lima, Peru Contribution: Methodology (equal), Visualization (equal), Writing - original draft (equal);3. Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Avda. La Molina S/N, La Molina, 12056 Lima, Peru Contribution: Validation (equal), Visualization (equal);4. Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Quillota, Chile Contribution: Visualization (equal), Writing - review & editing (lead);5. Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Avda. La Molina S/N, La Molina, 12056 Lima, Peru |
| Abstract: | This work aimed to incorporate prebiotic FOS from yacon in apple slices using vacuum impregnation (VI). Three FOS concentrations (10.3, 14.1 and 18.9 g per 100 g of dry matter (DM)), two temperatures (25 and 35 °C), reuse of extracts and stability of the impregnated slices were evaluated. The highest impregnation level (30.5 g per 100 g DM) was obtained at 35 °C with 14.1% FOS extract while levels of common sugars were reduced. Total phenolics and ABTS antioxidant capacity (AC) slightly decreased while ORAC AC was reduced by 55%. Reuse of the impregnation solution in successive cycles after restoring the FOS level maintained the FOS concentration and profile (GF2–GF7), sugars and phenolic antioxidants. FOS in apple slices remained stable during 4 week storage, while aw, colour and fracture point changed during storage. This work demonstrated the feasibility of yacon FOS to improve the functional properties of dehydrated apple slices. |
| Keywords: | Apple slices fructooligosaccharides Smallanthus sonchifolius vacuum impregnation |