Vacuum impregnation of apple slices with Yacon (Smallanthus sonchifolius Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack

Reina A. Mejía-Águila, Ana Aguilar-Galvez, Rosana Chirinos, ROMINA PAOLA PEDRESCHI PLASENCIA, David Campos

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

This work aimed to incorporate prebiotic FOS from yacon in apple slices using vacuum impregnation (VI). Three FOS concentrations (10.3, 14.1 and 18.9 g per 100 g of dry matter (DM)), two temperatures (25 and 35 °C), reuse of extracts and stability of the impregnated slices were evaluated. The highest impregnation level (30.5 g per 100 g DM) was obtained at 35 °C with 14.1% FOS extract while levels of common sugars were reduced. Total phenolics and ABTS antioxidant capacity (AC) slightly decreased while ORAC AC was reduced by 55%. Reuse of the impregnation solution in successive cycles after restoring the FOS level maintained the FOS concentration and profile (GF2–GF7), sugars and phenolic antioxidants. FOS in apple slices remained stable during 4 week storage, while aw, colour and fracture point changed during storage. This work demonstrated the feasibility of yacon FOS to improve the functional properties of dehydrated apple slices.

Original languageEnglish
Pages (from-to)392-401
Number of pages10
JournalInternational Journal of Food Science and Technology
Volume56
Issue number1
DOIs
StatePublished - Jan 2021
Externally publishedYes

Keywords

  • Apple slices
  • fructooligosaccharides
  • Smallanthus sonchifolius
  • vacuum impregnation

Fingerprint

Dive into the research topics of 'Vacuum impregnation of apple slices with Yacon (Smallanthus sonchifolius Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack'. Together they form a unique fingerprint.

Cite this