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Improving the quality of apple purée

Abstract

The aim of the present study was to evaluate the effect of addition of 5% of apple peel powder (APP) and sugars (1, 5% of glucose, fructose, sucrose or trehalose) in apple purée on its phenolic composition and antioxidant activity (AOA). Apple purée samples were processed by freezing and freeze-drying. Apple purées containing APP showed higher phenolics, and AOA than the purées without APP. In freeze–dried samples the highest retention of individual polyphenols was achieved with addition of 1% of fructose or trehalose. However, in frozen samples the best impact on polyphenol retention had 5% of sucrose or trehalose. The results from this study showed the antioxidant potential of apple peel as a naturally-sourced antioxidants as well as a new insight into phenol–sugar interaction. These new findings could be of interest for the development of new food products rich in antioxidants which can improve human health.

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Acknowledgements

This research was supported by Croatian Ministry of Science, Education and Sport, Grant 113-1130473-0340. We would like to thank Agricultural Institute (Osijek, Croatia) for providing apples required for experiments and we would like, also, to thank Hayashibara Co. (Japan) for providing us a trehalose.

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Correspondence to Ante Lončarić.

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Lončarić, A., Kopjar, M. & Piližota, V. Improving the quality of apple purée. J Food Sci Technol 54, 3201–3207 (2017). https://doi.org/10.1007/s13197-017-2760-z

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  • DOI: https://doi.org/10.1007/s13197-017-2760-z

Keywords

  • Apple purée
  • Apple peel powder
  • Polyphenols
  • Antioxidant activity
  • Trehalose