Sustainable Development of Apple Snack Formulated with Blueberry Juice and Trehalose

Juan Manuel Castagnini, Silvia Tappi, Urszula Tylewicz, Santina Romani, Pietro Rocculi and Marco Dalla Rosa
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Juan Manuel Castagnini: Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Entre Ríos, Pte. Perón 64, Gualeguaychú 2820, Argentina
Silvia Tappi: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
Urszula Tylewicz: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
Santina Romani: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
Pietro Rocculi: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
Marco Dalla Rosa: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy

Sustainability, 2021, vol. 13, issue 16, 1-11

Abstract: 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.

Keywords: vacuum impregnation; sustainable development; mathematical modelling (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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