Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2010

Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples

Résumé

Several cultivars of apples (Malus domestica) were chosen for their variable concentrations and compositions in phenolic compounds. Cubed samples (1 cm3) were subjected to osmotic dehydration, and the effect of temperature was studied at 45 and 60 °C. Water loss, sucrose impregnation, and the evolution of some natural components of the product were followed to quantify mass transfer. Ascorbic acid and polyphenols were quantified by HPLC for several osmotic dehydration times and regardless of the quantity of impregnated sugar. Changes in antioxidant components differed as a function of the nature of molecules. Their concentrations decreased in line with temperature, and few differences were observed between cultivars. Processing at a lower temperature (45 °C) caused a total loss in ascorbic acid but allowed the retention of between 74 and 85% of initial polyphenols, depending on the cultivar. Cultivars containing highly polymerized procyanidins (such as Guillevic) experienced less loss. Hydroxycinnamic acids and monomeric catechins displayed the most marked changes. Leaching with water into the soaking solution was the principal mechanism retained to explain these losses.
Fichier non déposé

Dates et versions

hal-01173777 , version 1 (07-07-2015)

Identifiants

Citer

Emilie Devic, Sylvain Guyot, Jean-Dominique Daudin, Catherine Bonazzi. Effect of temperature and cultivar on polyphenol retention and mass transfer during osmotic dehydration of apples. Journal of Agricultural and Food Chemistry, 2010, 58 (1), pp.606-614. ⟨10.1021/jf903006g⟩. ⟨hal-01173777⟩
83 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More