Vacuum impregnation of apple slices with Yacon (Smallanthus sonchifolius Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack,International Journal of Food Science & Technology

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Vacuum impregnation of apple slices with Yacon (Smallanthus sonchifolius Poepp. & Endl) fructooligosaccharides to enhance the functional properties of the fruit snack
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-05-26 , DOI: 10.1111/ijfs.14654
Reina A. Mejía‐Águila ₁ , Ana Aguilar‐Galvez ₁ , Rosana Chirinos ₁ , Romina Pedreschi ₂ , David Campos ₁

Affiliation

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 a_w, colour and fracture point changed during storage. This work demonstrated the feasibility of yacon FOS to improve the functional properties of dehydrated apple slices.

中文翻译：

Yacon（Smallanthus sonchifolius Poepp。＆Endl）低聚果糖对苹果片进行真空浸渍，以增强水果零食的功能特性

这项工作旨在通过真空浸渍（VI）将Yacon的益生元FOS掺入苹果片中。评估了三种FOS浓度（每100克干物质（DM）10.3、14.1和18.9 g），两种温度（25和35°C），提取物的再利用以及浸渍切片的稳定性。在35°C下使用14.1％FOS提取物可获得最高浸渍水平（每100 g DM 30.5 g），同时降低了普通糖的含量。总酚和ABTS抗氧化能力（AC）略有降低，而ORAC AC降低了55％。恢复FOS水平后，在连续的循环中重复使用浸渍溶液可保持FOS的浓度和特性（GF2-GF7），糖和酚类抗氧化剂。在苹果片FOS在4个储存一周保持稳定，而_{w ^}，在存储过程中颜色和断裂点发生了变化。这项工作证明了Yacon FOS改善脱水苹果片的功能特性的可行性。

更新日期：2020-05-26

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