Quality of dried apple products added with active compounds


  • Misael Cortés R. Universidad Nacional de Colombia
  • Amparo Chiralt B. Universidad Politécnica de Valencia
  • Julio C. Arango T Universidad Nacional de Colombia




Functional foods, vacuum impregnation, fruits, vitamins.


The aim of this research was to assess the quality attributes of air dried and lyophilized apples previous a pretreatment of vacuum impregnation (VI) with vitamin E. The air drying process (ADP) was carried out in a tray dryer at 40ºC, relative humidity of 59±7% and air speed of 0.7m/s. The lyophilization process (LP) was in turn conducted with a vacuum pressure of 1.2 x 10-3 kPa, condenser’s temperature of -45ºC, and the tray’s temperature of 25ºC. The vitamin E was quantified using gas chromatography with a flame ionization detector on the extracts of hexane samples. Apples ADP and LP had 0.72 ± 0.12 and 1.34 ± 0.14 mg dl-α-tocopherol acetate/g; 12.6±1.7 and 7.9±2.0 % moisture, respectively. Products resulting from ADP showed browning, whereas those resulting from LP were lighter in color (>L*), greenish (>a*), less yellow (<b*) and less saturated (<Cab*). Products obtained through LP had a crunchy texture, while those obtained by ADP were rubbery. The integrated processes VI+ADP or VI+LP do not cause a significant alteration of the vitamin E. Therefore, this is a good procedure for extending the shelf life of products without decreasing their nutritional characteristics.


Download data is not yet available.


ACEVEDO, N. C.; BRIONES, V.; BUERA, P.; AGUILERA, J. M. 2008. Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs. Journal of Food Engineering. 85(2):222 - 231.

AOAC. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. 1980. Official Methods of analysis. W. 18th edition. Horwitz (ed.), Washington. 268 p.

BETORET, E.; BETORET, N.; ROCCULI, P.; ROSA, M. 2015. Strategies to improve food functionality: Structure-property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends in Food Science & Technology. 46(1):1 - 12.

FITO, P.; CHIRALT. A.; BARAT, J.M.; ANDRÉS, A.; MARTINEZ-MONZO, J.; MARTÍNEZ-NAVARRETE, N. 2001. Vacuum impregnation for development of new dehydrated products. Journal of Food Engineering. 49(4):297 - 302.

FITO, P.; ANDRÉS, A.; CHIRALT, A; PARDO, P. 1996. Coupling of hydrodynamic mechanism and deformation-relaxion phenomena during vacuum treatments in solid porous food-liquid systems. Journal of Food Engineering. 27(3):229 - 240.

FITO, P. 1994. Modelling of vacuum osmotic dehydration of foods. Journal of Food Engineering, 22(1 - 4):313 - 328.

KMOSTAK, S.; KURTZ, D. 1993. Rapid determination of supplemental vitamin e acetate in feed premixes by capillary gas chromatography. J. AOAC International 76(4):735 - 741.

LANA M.; HOGENKAMP, M.; KOEHORST. R. 2006. Application of Kubelka-Munk analysis to the study of translucency in fresh-cut tomato. Innovative Food Science. 7(4):302 - 308.

NERI, L.; DI BIASE, L.; SACCHETTI, G.; DI MATTIA, C.; A, SANTARELLI, V.; MASTROCOLA, D.; PITTIA, P. 2016. Use of vacuum impregnation for the production of high quality freshlike apple products. Journal of Food Engineering. 179:98 - 108.

PEÑA, R.; CORTÉS, M.; GIL, J. 2015. Uchuva mínimamente procesada impregnada al vacío con calcio y vitaminas B9, D y E. Revista Biotecnología en el Sector Agrario y Agroindustrial. 13(1):110 - 119.

RESTREPO, A. M.; CORTÉS M.; ROJANO, B. 2010. Potenciación de la capacidad antioxidante de fresa (Fragaria ananassa Duch.) por incorporación de vitamina E utilizando la técnica de impregnación a vacío. VITAE. 17(2):135 - 140.

ROSENTHAL, A. 2001. Textura de los alimentos. Medida y percepción. Editorial Acribia, S.A. Zaragoza, España. 299 p.

SALVATORI, D; ANDRÉS, A.; CHIRALT, A.; FITO, P. 1998. The response of some properties of fruits to vacuum impregnation. Journal of Food Engineering. 21(1):59 - 73.

SARKAR, A.; KAMARUDDIN, H.; BENTLEY, A.; WANG, S. 2016. Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment. Food Hydrocolloids. 57:160 - 168.

TROLLER, J. 1987. Adaptation and growth of microorganisms in environment with reduced water activity. En: Rockland, L.B & Beuchat, L.R. Marcel Dekker. Water activity: Theory and Applications to Food. First edition. Blackwell Publishing. New York. U.S. 101 - 117.

UDOMKUN, P.; NAGLE, M.; MAHAYOTHEE, M.; NOHR, D.; KOZA, A.; MÜLLER, J. 2015. Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya. LWT - Food Science and Technology. 60(2):914 - 922.



How to Cite

Cortés R., M., Chiralt B., A., & Arango T, J. C. (2016). Quality of dried apple products added with active compounds. Revista De Ciencias Agrícolas, 33(2), 55–61. https://doi.org/10.22267/rcia.163302.52