Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid |
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| Affiliation: | 1. Department of Food Engineering, Universidad del Bio-Bio, Casilla 447, Chillán, Chile;2. Group of Emergent Technology and Bioactive Components of Food, Universidad del Bìo-Bío, Casilla 447, Chillán, Chile;3. Department of Chemical Engineering and Environment, Universidad Técnica Federico Santa María, Casilla 110-V, Valparaíso, Chile;1. The Ohio State University, Department of Food, Agricultural and Biological Engineering, 590 Woody Hayes Drive, Columbus, OH 43210, USA;2. Fishery Technological Development Division, Department of Fisheries, Kaset-klang, Chutuchak, Bangkok 10900, Thailand.;1. Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir, Turkey;2. Celal Bayar University, Faculty of Engineering, Department of Food Engineering, Muradiye, Manisa, Turkey;3. Ege University, Graduate School of Natural and Applied Sciences, Food Engineering Section, Bornova, Izmir, Turkey |
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| Abstract: | The changes of lifestyle and eating habits of consumers have induced a growth in the demand for functional food. The aim of this work was to study the incorporation of folic acid into apple slices by using ohmic heating (OH) and vacuum impregnation (VI) at 30, 40 and 50 °C and air drying at 50, 60 and 70 °C to obtain an apple snack that is rich in folic acid. The kinetic impregnation of folic acid, texture and color were evaluated. The impregnated samples (VI) at 40 °C and vacuum-impregnated samples with ohmic heating (VI/OH) at 50 °C presented a high content of folic acid, whereas the samples air dried at 60 °C presented an important retention of folic acid. The lowest loss of firmness and color was obtained with the VI/OH treatment at 50 °C with drying at 60 °C. Therefore, the VI/OH treatment at 50 °C followed by drying at 60 °C was determined to be the best process for creating dehydrated apple slices that are rich in folic acid.Industrial relevanceThe aim of this research was to study the incorporation of folic acid into dehydrated sliced apples by using vacuum impregnation/ohmic heating (VI/OH) treatments and air drying technologies and evaluating the mechanical and optical properties of the resulting product. Two technologies, vacuum impregnation (VI) and ohmic heating (OH) were performed at 30, 40 or 50 °C with an electric field intensity of 13 V/cm using conventional heating. The results showed that the samples impregnated of apple slices by VI and VI/OH treatments reached the highest content of folic acid. However, the samples that were dried at 60 °C after impregnation by the VI/OH treatment at 50 °C exhibited an increase in folic acid due to the electropermeabilization effect, which induces retention of folic acid and an increase in the folic acid concentration by decreasing the water content. Under the investigated conditions, the VI/OH treatment at 50 °C followed by air drying at 60 °C may be considered the best processing method to obtain an apple snack that is rich in folic acid. |
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