Abstract
Microwave vacuum drying (MVD) was investigated for apple slices enriched with quercetin derivatives by vacuum impregnation (VI). Additional freeze drying (FD) and air drying (AD) were conducted. Compared to native apples, the impregnated tissue resulted in higher moisture content, elevation of weight and significant browning, due to the incorporated VI solution. The total quercetin content and quercetin glycoside composition were not affected by MVD and FD. The vacuum conditions protect the polyphenols from oxygen dependent degradation and browning reactions. AD resulted in an average quercetin glycoside loss of 44% and undesirable changes, particularly discoloration. The degradation is caused by both non-enzymatic and enzymatic reactions. The pulsed microwave energy intake improved the drying result in structure and led to a faster drying process of 130 min. The bulk density of MVD apple chips (0.69 g/ml) ranged between 0.33 g/ml for FD and 0.75 g/ml for AD. The final moisture content was the lowest after FD (6.8 g/100 g), followed by 9.0 g/100 g after MVD and 12.7 g/100 g after AD. The shelf life was significantly influenced by storage temperature and time. After 12 month at 20 °C, the total quercetin content decreased by 21%.
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Claims 17
Claim · model-written summary
Vacuum impregnation increased moisture content and weight and caused significant browning in apple tissue relative to native apples.
- Taxon
- apple
Malus domesticat0 - Treatment
- impregnated tissuee0
- Outcome
- moisture contente0
- Direction
- highere0
- Comparator
- native applese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to native apples, the impregnated tissue resulted in higher moisture content, elevation of weight and significant browning, due to the incorporated VI solution.”
t0“apple slices”
Claim · model-written summary
Impregnation raised apple tissue weight relative to native apples.
- Taxon
- appleMalus domesticat0
- Treatment
- impregnated tissuee0
- Outcome
- weighte0
- Direction
- elevatione0
- Comparator
- native applese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to native apples, the impregnated tissue resulted in higher moisture content, elevation of weight and significant browning, due to the incorporated VI solution.”
t0“apple slices”
Claim · model-written summary
Impregnation caused significant browning in apple tissue relative to native apples.
- Taxon
- appleMalus domesticat0
- Treatment
- impregnated tissuee0
- Outcome
- browninge0
- Comparator
- native applese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to native apples, the impregnated tissue resulted in higher moisture content, elevation of weight and significant browning, due to the incorporated VI solution.”
t0“apple slices”
Claim · model-written summary
Microwave vacuum drying and freeze drying left total quercetin content unchanged.
- Taxon
- appleMalus domesticat0
- Treatment
- MVD and FDe0
- Outcome
- total quercetin contente0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The total quercetin content and quercetin glycoside composition were not affected by MVD and FD.”
t0“apple slices”
Claim · model-written summary
Microwave vacuum drying and freeze drying left quercetin glycoside composition unchanged.
- Taxon
- appleMalus domesticat0
- Treatment
- MVD and FDe0
- Outcome
- quercetin glycoside compositione0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The total quercetin content and quercetin glycoside composition were not affected by MVD and FD.”
t0“apple slices”
Claim · model-written summary
Air drying caused average quercetin glycoside loss of 44%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“AD resulted in an average quercetin glycoside loss of 44% and undesirable changes, particularly discoloration.”
t0“apple slices”
Claim · model-written summary
Air drying caused discoloration.
- Taxon
- appleMalus domesticat0
- Treatment
- ADe0
- Outcome
- discoloratione0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“AD resulted in an average quercetin glycoside loss of 44% and undesirable changes, particularly discoloration.”
t0“apple slices”
Claim · model-written summary
Pulsed microwave energy improved chip structure.
- Taxon
- appleMalus domesticat0
- Treatment
- pulsed microwave energy intakee0
- Outcome
- drying result in structuree0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The pulsed microwave energy intake improved the drying result in structure and led to a faster drying process of 130 min.”
t0“apple slices”
Claim · model-written summary
Pulsed microwave energy led to faster drying of 130 min.
- Taxon
- appleMalus domesticat0
- Treatment
- pulsed microwave energy intakee0
- Outcome
- drying processe0
- Direction
- fastere0
- Value
- 130 mine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The pulsed microwave energy intake improved the drying result in structure and led to a faster drying process of 130 min.”
t0“apple slices”
Claim · model-written summary
Apple chip bulk density after MVD was 0.69 g/ml.
- Taxon
- appleMalus domesticat0
- Treatment
- MVDe0
- Outcome
- bulk densitye0
- Value
- 0.69 g/mle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The bulk density of MVD apple chips (0.69 g/ml) ranged between 0.33 g/ml for FD and 0.75 g/ml for AD.”
t0“apple slices”
Claim · model-written summary
Apple chip bulk density after FD was 0.33 g/ml.
- Taxon
- appleMalus domesticat0
- Treatment
- FDe0
- Outcome
- bulk densitye0
- Value
- 0.33 g/mle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The bulk density of MVD apple chips (0.69 g/ml) ranged between 0.33 g/ml for FD and 0.75 g/ml for AD.”
t0“apple slices”
Claim · model-written summary
Apple chip bulk density after AD was 0.75 g/ml.
- Taxon
- appleMalus domesticat0
- Treatment
- ADe0
- Outcome
- bulk densitye0
- Value
- 0.75 g/mle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The bulk density of MVD apple chips (0.69 g/ml) ranged between 0.33 g/ml for FD and 0.75 g/ml for AD.”
t0“apple slices”
Claim · model-written summary
Final apple chip moisture content after FD was 6.8 g/100 g.
- Taxon
- appleMalus domesticat0
- Treatment
- FDe0
- Outcome
- final moisture contente0
- Value
- 6.8 g/100 ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The final moisture content was the lowest after FD (6.8 g/100 g), followed by 9.0 g/100 g after MVD and 12.7 g/100 g after AD.”
t0“apple slices”
Claim · model-written summary
Final apple chip moisture content after MVD was 9.0 g/100 g.
- Taxon
- appleMalus domesticat0
- Treatment
- MVDe0
- Outcome
- final moisture contente0
- Value
- 9.0 g/100 ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The final moisture content was the lowest after FD (6.8 g/100 g), followed by 9.0 g/100 g after MVD and 12.7 g/100 g after AD.”
t0“apple slices”
Claim · model-written summary
Final apple chip moisture content after AD was 12.7 g/100 g.
- Taxon
- appleMalus domesticat0
- Treatment
- ADe0
- Outcome
- final moisture contente0
- Value
- 12.7 g/100 ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The final moisture content was the lowest after FD (6.8 g/100 g), followed by 9.0 g/100 g after MVD and 12.7 g/100 g after AD.”
t0“apple slices”
Claim · model-written summary
Storage temperature and time significantly influenced shelf life.
- Taxon
- appleMalus domesticat0
- Treatment
- storage temperature and timee0
- Outcome
- shelf lifee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The shelf life was significantly influenced by storage temperature and time.”
t0“apple slices”
Claim · model-written summary
After 12 months at 20 °C, total quercetin content fell 21%.
- Taxon
- appleMalus domesticat0
- Outcome
- total quercetin contente0
- Direction
- decreasede0
- Value
- 21%e0
- Qualifier
- After 12 month at 20 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“After 12 month at 20 °C, the total quercetin content decreased by 21%.”
t0“apple slices”
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