Castagnini Juan Manuel, Tappi Silvia, Tylewicz Urszula, Laghi Luca, Rocculi Pietro
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy.
Foods. 2022 Mar 2;11(5):731. doi: 10.3390/foods11050731.
Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% /) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200-300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.
真空浸渍被认为是一种冷配方技术，因为它可以在不施加热量的情况下将所需的功能性化合物引入多孔植物组织中。它广泛用于与干燥过程相结合，以获得增值零食。这项工作的目的是评估两种海藻糖浓度（5%和10%）对以下方面的影响：（i）用蓝莓汁真空浸渍的苹果零食在空气干燥（50°C，8小时）过程中的水状态和质地演变，以及（ii）最终干燥苹果零食的颜色。核磁共振（NMR）结果表明，海藻糖在干燥过程中，特别是在干燥200 - 300分钟后，会影响样品的水分流动性。在质地特性方面，海藻糖可以增加干燥结束时浸渍有海藻糖的样品的酥脆特性。在色度和色相角方面发现了显著变化。
