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Storage Stability of Bioactive-Enriched Freeze-Dried Gala Apples: Functional Properties, Sensory Evaluation, and Enzymatic Browning

cris.virtual.author-orcid0000-0002-0937-8427
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cris.virtual.author-orcid0000-0002-0744-9033
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid31a85399-18e5-444d-b0c6-96b441dd2551
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cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid968d3cb8-3b2b-46fe-a17f-373169a0738c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enA storage study of healthy snack potential for osteoporosis prevention was carried out. Freeze-dried apple flesh after impregnation (IMP) using 93.8% sea buckthorn (SB) juice, 1:99 of inulin:SB juice ratio, 4% calcium lactate addition, at 30°C for 120 min was prepared. The study aimed to monthly investigate the characteristic changes of IMP compared to freeze-dried fresh apple (FA) and that after dipping with 1% ascorbic acid (FA+AA) as controls, during 3 months of storage at 25°C in an incubator. Throughout the 3-month storage period, IMP consistently exhibited higher total phenolic content and stronger antioxidant activity compared to the control samples. After 3 months, significant degradation of these values was observed (p<0.05), confirmed by results from composition of phenolics and carotenoids, as well as the presence of polyphenol oxidase and peroxidase activities, and the development of browning color or appearance. The freshly prepared IMP also contained more than 81 times calcium content than controls (p<0.05). Sensory evaluation highlighted moderate to rather high overall acceptability of IMP, most-likely due to calcium involvement in maintaining its crispiness during storage compared to controls. Due to its significantly high antioxidant content, calcium enrichment, and stable sensory properties, IMP has the potential to serve as a functional snack for osteoporosis prevention and increased calcium intake. These findings support the potential application of SB-enriched apples as calcium-rich, antioxidant-preserving functional snacks.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.contributor.authorArnold, Marcellus
dc.contributor.authorSuliburska, Joanna
dc.contributor.authorŚwieca, Michał
dc.contributor.authorWojdyło, Aneta
dc.contributor.authorGramza-Michałowska, Anna
dc.date.access2025-11-18
dc.date.accessioned2025-11-18T10:26:41Z
dc.date.available2025-11-18T10:26:41Z
dc.date.copyright2025-08-06
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,8
dc.description.number11
dc.description.points100
dc.description.versionfinal_published
dc.description.volume18
dc.identifier.doi10.1007/s11947-025-03975-7
dc.identifier.eissn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5952
dc.identifier.weblinkhttps://link.springer.com/article/10.1007/s11947-025-03975-7
dc.languageen
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.pages9511-9529
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enapple
dc.subject.encalcium
dc.subject.enenzymatic browning
dc.subject.enimpregnation
dc.subject.enosteoporosis
dc.subject.ensea buckthorn
dc.subject.ensensory
dc.titleStorage Stability of Bioactive-Enriched Freeze-Dried Gala Apples: Functional Properties, Sensory Evaluation, and Enzymatic Browning
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue11
oaire.citation.volume18