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

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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.

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Acknowledgments

The authors wish to thank the Education and Science Ministry and the European Regional Development Fund (FEDER) for the financial support given throughout the Project AGL2005-05994.

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Authors and Affiliations

  1. Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain

    E. García-Martínez, M. Igual & N. Martínez-Navarrete

  2. Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain

    M. E. Martín-Esparza

  3. Food Investigation and Innovation Group, Food Technology Department, Universidad Politécnica de Valencia, P.O. Box 22012, 46071, Valencia, Spain

    N. Martínez-Navarrete

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  1. E. García-Martínez
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  2. M. Igual
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  3. M. E. Martín-Esparza
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  4. N. Martínez-Navarrete
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Correspondence to N. Martínez-Navarrete.

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García-Martínez, E., Igual, M., Martín-Esparza, M.E. et al. Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment. Food Bioprocess Technol 6, 3247–3255 (2013). https://doi.org/10.1007/s11947-012-0988-1

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