The Effect of Storage Time and Temperature on Quality Changes in Freeze-Dried Snacks Obtained with Fruit Pomace and Pectin Powders as a Sustainable Approach for New Product Development

Magdalena Karwacka (), Agnieszka Ciurzyńska, Sabina Galus () and Monika Janowicz
Additional contact information
Magdalena Karwacka: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
Agnieszka Ciurzyńska: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
Sabina Galus: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
Monika Janowicz: Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland

Sustainability, 2024, vol. 16, issue 11, 1-10

Abstract: The study aimed to evaluate the effect of storage temperature on quality changes in freeze-dried carrot–orange–ginger (COG) snacks obtained with 2% of apple (AP) or blackcurrant (BP) pomace powder or 1.5% of pectin (LMP). The material was stored at 4, 25 and 40 °C for 1, 3, 6 and 12 months in pouches impermeable to vapour, oxygen and light. Water content and activity, texture, colour, total polyphenol content and antioxidant activity were examined to evaluate the products’ quality. During storage, water content and activity fluctuations were noted, but no critical values were exceeded. Texture properties remained stable in snacks with pomace powders compared to those with pectin, the hardness of which significantly decreased when stored at ambient and elevated temperatures. However, the product with pectin was found to change colour the least over time. The results obtained for chemical properties were not clear, but they strongly indicated the occurrence of the transformation of some chemical compounds. Overall, a lowered temperature helped to maintain the quality of the freeze-dried snacks for the longest time. The presented research contributes to the general knowledge of the behaviour of innovative products with the addition of nonconventional but sustainable compounds, revealing the potential for quality and stability improvements.

Keywords: apple pomace powder; blackcurrant pomace powder; low-methoxyl pectin; freeze-dried snacks; storage; physicochemical properties (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/16/11/4736/pdf (application/pdf)
https://www.mdpi.com/2071-1050/16/11/4736/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:16:y:2024:i:11:p:4736-:d:1407338

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().