A dry apple product enriched with green tea (GT) extract was designed as a novel food to deliver relevant amounts of catechins. The target water activity (aw) range between 0.11 and 0.32 was chosen for the GT-fortified apple, since it corresponds to low water mobility and, consequently, maximum stability of dehydrated apples. The GT-fortified product and a control dehydrated apple product were stored in air, at 30 ◦C, and evaluated for color, antioxidant contents (monomeric flavan 3-ols, total procyanidins, ascorbic acid, chlorogenic acid and dihydrochalcones), ferric reducing/antioxidant power (FRAP), and 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical (DPPH) scavenging capacity. After 1 mo of storage at the lowest aw level (0.11), the GT-fortified product retained 80 and 100% of the initial contents of the monomeric flavan 3-ols and total procyanidins, respectively. With increasing aw level to 0.32, the stability of antioxidants slowly decreased. The addition of GT to the apple product increased the FRAP value and the DPPH scavenging capacity by 3.6-fold and 4.6-fold respectively, which remained almost unchanged during storage. The GT-fortified product was similar in color to commercially available dehydrated apples. Results highlighted some advantages of using dehydrated apples as a target for green tea fortification, which deserve further trials to investigate potential applications for fortification of other dehydrated fruits.

Formulation of a dry green tea-apple product : study on antioxidant and color stability / V. Lavelli, C. Vantaggi, M. Corey, W. Kerr. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - 75:2(2010 Mar), pp. C184-C190. [10.1111/j.1750-3841.2009.01489.x]

Formulation of a dry green tea-apple product : study on antioxidant and color stability

V. Lavelli
Primo
;
2010

Abstract

A dry apple product enriched with green tea (GT) extract was designed as a novel food to deliver relevant amounts of catechins. The target water activity (aw) range between 0.11 and 0.32 was chosen for the GT-fortified apple, since it corresponds to low water mobility and, consequently, maximum stability of dehydrated apples. The GT-fortified product and a control dehydrated apple product were stored in air, at 30 ◦C, and evaluated for color, antioxidant contents (monomeric flavan 3-ols, total procyanidins, ascorbic acid, chlorogenic acid and dihydrochalcones), ferric reducing/antioxidant power (FRAP), and 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical (DPPH) scavenging capacity. After 1 mo of storage at the lowest aw level (0.11), the GT-fortified product retained 80 and 100% of the initial contents of the monomeric flavan 3-ols and total procyanidins, respectively. With increasing aw level to 0.32, the stability of antioxidants slowly decreased. The addition of GT to the apple product increased the FRAP value and the DPPH scavenging capacity by 3.6-fold and 4.6-fold respectively, which remained almost unchanged during storage. The GT-fortified product was similar in color to commercially available dehydrated apples. Results highlighted some advantages of using dehydrated apples as a target for green tea fortification, which deserve further trials to investigate potential applications for fortification of other dehydrated fruits.
apple; color; DPPH; fortification; FRAP
Settore AGR/15 - Scienze e Tecnologie Alimentari
mar-2010
Article (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/73282
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