ArticleMolecules (Basel, Switzerland)2020
The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method.
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 7 papers.
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Who cites it
7 citing papers in PubMed.
- Characteristics of Oils Extracted from Yellow Mealworm (Molecules (Basel, Switzerland) · 2026Article
- Black Chokeberry Extracts (Molecules (Basel, Switzerland) · 2025Review
- The impact of microwave technology on fruit drying processes in food industry: a bibliometric and comprehensive review (2018-2024).Food science and biotechnology · 2025Review
- Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared-Convective Methods.Molecules (Basel, Switzerland) · 2023Article
- Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production.Foods (Basel, Switzerland) · 2023Article
- Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches.Foods (Basel, Switzerland) · 2021Review
- Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples.Molecules (Basel, Switzerland) · 2021Article
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit can be used to support technological processes and create new products. The aim of the study was to evaluate the possibility of using chokeberry juice concentrate as a component of an osmotic solution to enrich apple samples with natural bio-ingredients and obtain dried apples with increased content of ingredients with antioxidant properties; pro-healthy apple chips. The research material consisted of apples that underwent osmotic dehydration in solutions of sucrose or sucrose and chokeberry juice concentrate and then were dried by the freeze-drying or the hybrid method. The freeze-drying was more beneficial for maintaining the vitamin C content, while the use of the hybrid method resulted in the preservation of more polyphenolic compounds. The sensory evaluation indicated the need to modify the composition of the osmoactive solution. Due to the use of chokeberry juice concentrate, the content of vitamin C, polyphenols, and the antioxidant activity of dried apples was increased.
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