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Drying, Physical, Nutritional and Bioactive Characteristics of Apple Peel Flour Subjected to Blanching and Ultrasound Pretreatments

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Abstract

The aim of this work was to study the effect of blanching and ultrasound pretreatments on drying and quality characteristics of apple peel. Blanching was conducted in boiling water, ultrasound in a water bath, and drying in a batch tray dryer. The product obtained was ground into a flour, and assessed for color, water activity, proximate composition, sugars, and bioactive compounds. Results showed that effective moisture diffusivity increases with a decrease in product moisture content, being such dependence well described by a second order polynomial model. Average drying rate was higher and product moisture content was lower for blanched and sonicated flour, especially for the former. Such result suggests that blanching and ultrasound enhance water removal during drying of apple peel. Physical properties were significantly affected by pretreatments, being more intense red color and lower water activity obtained for sonicated flour. Nutritional and bioactive properties were also significantly affected by pretreatments, being lower sugar, higher protein, fiber, catechin and epicatechin content observed for blanched flour. Summarizing, blanching and ultrasound pretreatments improve drying of apple peel, both regarding process efficiency and product quality.

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Funding

This work did not receive any funding for its execution.

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Authors and Affiliations

  1. Food Technology Department, Federal Institute of Education, Science and Technology of Paraná, Colombo, Brazil

    Joyce Lavinia Faria de Chaves, Roger Elpídio Guimarães Dias, Thiago Thomas Barboza, Vinícius Amaral Fitz & Felipe Richter Reis

  2. Environmental and Food Interdisciplinary Studies Laboratory, Latin American Institute of Life and Nature Sciences (ILACVN), Federal University of Latin American Integration (UNILA), Foz do Iguaçú, Brazil

    Cristian Acker Godoy & Aline Theodoro Toci

  3. Chemical Engineering Department, Graduate Program in Food Engineering (PPGEAL), Federal University of Parana, Curitiba, Brazil

    Aline Theodoro Toci, Maria Lucia Masson & Felipe Richter Reis

Authors
  1. Joyce Lavinia Faria de Chaves
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  2. Roger Elpídio Guimarães Dias
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  3. Thiago Thomas Barboza
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  4. Vinícius Amaral Fitz
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  5. Cristian Acker Godoy
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  6. Aline Theodoro Toci
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  7. Maria Lucia Masson
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  8. Felipe Richter Reis
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Contributions

Joyce Lavinia Faria de Chaves: investigation. Roger Elpídio Guimarães Dias: investigation. Thiago Thomas Barboza: investigation. Vinícius Amaral Fitz: investigation. Cristian Acker Godoy: investigation, methodology, data curation. Aline Theodoro Toci: conceptualization, methodology, writing-review and editing. Maria Lucia Masson: writing-review and editing. Felipe Richter Reis: conceptualization, methodology, writing-original draft, project administration.

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Correspondence to Felipe Richter Reis.

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de Chaves, J.L.F., Dias, R.E.G., Barboza, T.T. et al. Drying, Physical, Nutritional and Bioactive Characteristics of Apple Peel Flour Subjected to Blanching and Ultrasound Pretreatments. Plant Foods Hum Nutr 78, 704–709 (2023). https://doi.org/10.1007/s11130-023-01110-5

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