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Product Development Study of Freeze-Dried Apples Enriched with Sea Buckthorn Juice and Calcium Lactate

cris.virtual.author-orcid0000-0002-6095-3167
cris.virtual.author-orcid0000-0002-9620-7852
cris.virtual.author-orcid0000-0002-0937-8427
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cris.virtualsource.author-orcid1492a588-7315-4d11-9684-a89bc3ccdaf0
cris.virtualsource.author-orcid31a85399-18e5-444d-b0c6-96b441dd2551
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dc.abstract.enEnriched or fortified foods are typically linked to ultra-processed foods, limiting the choice of functional food in the market. Addressing the market potential, particularly the elder population with osteoporosis, the functional food industry should consider developing a healthy snack enriched with bioactive substances. This study aimed to produce freeze-dried Polish Gala apple with improved antioxidant properties and calcium content via impregnation or osmotic dehydration process. The solutions containing various concentrations of sea buckthorn (SB) juice and inulin were prepared at different temperatures and times, then analyzed by response surface regression modelling. Subsequently, the effect of the addition of 0–6% calcium lactate (CaL) on antioxidant properties and calcium content was also studied. Freeze-dried apple, after impregnation with 93.8% SB juice, 0:100 inulin–SB juice ratio, at 30 °C for 120 min, with the addition of 4% CaL (hereafter called “4% CaL” treatment), possessed a minimum yet acceptable loss of antioxidant properties and increased calcium content (2209.13 mg Ca/100 g). UPLC-PDA revealed the altered compositions of phenolics (flavonols were dominated by isorhamnetin-3-O-glucoside and isorhamnetin-3-O-rutinoside) and carotenoids in 4% CaL. The 4% CaL also exhibited lower polyphenol oxidase and peroxidase activities, moderate sensory acceptability with soft texture, and better nutritional values with lower calories when compared to the controls. This work is a scalable study, covering aspects of process design, physicochemical, nutritional, and enzymatic properties, as well as sensory profiling, which has potential for industrial implementation.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.contributor.authorArnold, Marcellus
dc.contributor.authorBiałas, Wojciech
dc.contributor.authorKulczyński, Bartosz
dc.contributor.authorMultisona, Ribi Ramadanti
dc.contributor.authorSuliburska, Joanna
dc.contributor.authorŚwieca, Michał
dc.contributor.authorWojdyło, Aneta
dc.contributor.authorGramza-Michałowska, Anna
dc.date.access2025-06-11
dc.date.accessioned2025-06-11T10:22:57Z
dc.date.available2025-06-11T10:22:57Z
dc.date.copyright2025-03-28
dc.date.issued2025
dc.description.abstract<jats:p>Enriched or fortified foods are typically linked to ultra-processed foods, limiting the choice of functional food in the market. Addressing the market potential, particularly the elder population with osteoporosis, the functional food industry should consider developing a healthy snack enriched with bioactive substances. This study aimed to produce freeze-dried Polish Gala apple with improved antioxidant properties and calcium content via impregnation or osmotic dehydration process. The solutions containing various concentrations of sea buckthorn (SB) juice and inulin were prepared at different temperatures and times, then analyzed by response surface regression modelling. Subsequently, the effect of the addition of 0–6% calcium lactate (CaL) on antioxidant properties and calcium content was also studied. Freeze-dried apple, after impregnation with 93.8% SB juice, 0:100 inulin–SB juice ratio, at 30 °C for 120 min, with the addition of 4% CaL (hereafter called “4% CaL” treatment), possessed a minimum yet acceptable loss of antioxidant properties and increased calcium content (2209.13 mg Ca/100 g). UPLC-PDA revealed the altered compositions of phenolics (flavonols were dominated by isorhamnetin-3-O-glucoside and isorhamnetin-3-O-rutinoside) and carotenoids in 4% CaL. The 4% CaL also exhibited lower polyphenol oxidase and peroxidase activities, moderate sensory acceptability with soft texture, and better nutritional values with lower calories when compared to the controls. This work is a scalable study, covering aspects of process design, physicochemical, nutritional, and enzymatic properties, as well as sensory profiling, which has potential for industrial implementation.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,2
dc.description.number7
dc.description.points140
dc.description.versionfinal_published
dc.description.volume30
dc.identifier.doi10.3390/molecules30071504
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2829
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/30/7/1504
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofMolecules
dc.relation.pagesart.1504
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enapple
dc.subject.enantioxidant activity
dc.subject.encalcium
dc.subject.enimpregnation
dc.subject.enosteoporosis
dc.subject.ensea buckthorn
dc.titleProduct Development Study of Freeze-Dried Apples Enriched with Sea Buckthorn Juice and Calcium Lactate
dc.title.volumeSpecial Issue Bioactive Compounds in Food and Their Applications
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue7
oaire.citation.volume30