ArticleMolecules (Basel, Switzerland)2020
Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Advances in Combined Drying Techniques for Enhancing Dried Fruits' Quality, Drying Efficiency, and Energy Conservation: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Design of Functional Food Containing Encapsulated Bioactive Compounds Stabilized in a Psyllium-Potato Starch System.International journal of molecular sciences · 2026Article
- Evaluation of Water Status and Thermal Characteristics of Dried Carrot Half-Slices in Correlation with Physicochemical and Sensory Properties.Molecules (Basel, Switzerland) · 2026Article
- Hydroxymethylfurfural Formation and Sensory Implications in Raisins: Effects of Cultivar, Extra Virgin Olive Oil Pretreatment, and Storage Temperature.Plants (Basel, Switzerland) · 2026Article
- Comparative Evaluation of Drying Methods for Vegetable Waste Aimed at Producing Natural Functional Food Ingredients.Molecules (Basel, Switzerland) · 2026Article
- Consumer Acceptance ofFoods (Basel, Switzerland) · 2026Article
- Persimmon Powder from Discarded Fruits as a Potential Prebiotic to Modulate Gut Microbiota in Postmenopausal Women.Foods (Basel, Switzerland) · 2026Article
- The impact of microwave technology on fruit drying processes in food industry: a bibliometric and comprehensive review (2018-2024).Food science and biotechnology · 2025Review
- Effects of Moderate Electric Field Pretreatment on the Efficiency and Nutritional Quality of Hot Air-Dried Apple Slices.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Different Drying Methods on the Quality Parameters ofFoods (Basel, Switzerland) · 2025Article
- The influence of different drying techniques on polyphenols profile (LC-MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro.Scientific reports · 2025Article
- The Changes in Color and Image Parameters and Sensory Attributes of Freeze-Dried Clones and a Cultivar of Red-Fleshed Apples.Foods (Basel, Switzerland) · 2024Article
- Morphological and biochemical characteristics of wild red-fleshed apples (Malus sieversii f. niedzwetzkyana) in the North and Northeast of Iran.BMC plant biology · 2024Article
- Health-Promoting Properties of Processed Red Cabbage (Foods (Basel, Switzerland) · 2024Article
- The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue.Molecules (Basel, Switzerland) · 2023Article
- Profile of Phenolic Compounds ofAntioxidants (Basel, Switzerland) · 2021Article
- How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category.
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