Food and Bioprocess Technology

, Volume 6, Issue 11, pp 3247–3255

Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

  • E. García-Martínez
  • M. Igual
  • M. E. Martín-Esparza
  • N. Martínez-Navarrete
Original Paper

DOI: 10.1007/s11947-012-0988-1

Cite this article as:
García-Martínez, E., Igual, M., Martín-Esparza, M.E. et al. Food Bioprocess Technol (2013) 6: 3247. doi:10.1007/s11947-012-0988-1

Abstract

Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest in this product, as apricot fruits can be considered a good source of phytochemicals, such as polyphenols, carotenoids, and vitamins. Microwave energy may be an interesting drying method, an alternative to conventional sun or hot air drying, with which to obtain dried apricots with good sensorial, nutritive, and functional properties in a shorter time. This paper aims to evaluate the effect of sulfur pretreatment and the drying process (hot air and/or microwaves) on the color, mechanical properties, and ascorbic acid, vitamins A and E, and total carotenoid content of apricot. The obtained results mean that the use of microwave energy, either in combination or not with mild–hot air, may be recommended to obtain dried apricots, without needing to apply sulfur pretreatment.

Keywords

Sulfur pretreatment Hot air drying Microwave Ascorbic acid Vitamins A and E Carotenoids Color Texture 

Copyright information

© Springer Science+Business Media New York 2012

Authors and Affiliations

  • E. García-Martínez
    • 1
  • M. Igual
    • 1
  • M. E. Martín-Esparza
    • 2
  • N. Martínez-Navarrete
    • 1
    • 3
  1. 1.Food Investigation and Innovation Group, Food Technology DepartmentUniversitat Politècnica de ValènciaValenciaSpain
  2. 2.Institute of Food Engineering for Development, Food Technology DepartmentUniversitat Politècnica de ValènciaValenciaSpain
  3. 3.Food Investigation and Innovation Group, Food Technology DepartmentUniversidad Politécnica de ValenciaValenciaSpain

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