Naslov
Improving the quality of apple purée

Autori
Lončarić, Ante ; Kopjar, Mirela ; Piližota, Vlasta

Izvornik
Journal of food science and technology (0022-1155) 54 (2017), 10; 3201-3207

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
apple purée ; apple peel powder ; polyphenols ; antioxidant activity ; trehalose

Sažetak
The aim of the present study was to evaluate the effect of addition of 5% of apple peel powder (APP) and sugars (1, 5% of glucose, fructose, sucrose or trehalose) in apple purée on its phenolic composition and antioxidant activity (AOA). Apple purée samples were processed by freezing and freeze-drying. Apple purées containing APP showed higher phenolics, and AOA than the purées without APP. In freeze– dried samples the highest retention of individual polyphenols was achieved with addition of 1% of fructose or trehalose. However, in frozen samples the best impact on polyphenol retention had 5% of sucrose or trehalose. The results from this study showed the antioxidant potential of apple peel as a naturally-sourced antioxidants as well as a new insight into phenol–sugar interaction. These new findings could be of interest for the development of new food products rich in antioxidants which can improve human health.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA