Arnold Marcellus, Białas Wojciech, Kulczyński Bartosz, Multisona Ribi Ramadanti, Suliburska Joanna, Świeca Michał, Wojdyło Aneta, Gramza-Michałowska Anna
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland.
Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60637 Poznań, Poland.
Molecules. 2025 Mar 28;30(7):1504. doi: 10.3390/molecules30071504.
Enriched or fortified foods are typically linked to ultra-processed foods, limiting the choice of functional food in the market. Addressing the market potential, particularly the elder population with osteoporosis, the functional food industry should consider developing a healthy snack enriched with bioactive substances. This study aimed to produce freeze-dried Polish Gala apple with improved antioxidant properties and calcium content via impregnation or osmotic dehydration process. The solutions containing various concentrations of sea buckthorn (SB) juice and inulin were prepared at different temperatures and times, then analyzed by response surface regression modelling. Subsequently, the effect of the addition of 0-6% calcium lactate (CaL) on antioxidant properties and calcium content was also studied. Freeze-dried apple, after impregnation with 93.8% SB juice, 0:100 inulin-SB juice ratio, at 30 °C for 120 min, with the addition of 4% CaL (hereafter called "4% CaL" treatment), possessed a minimum yet acceptable loss of antioxidant properties and increased calcium content (2209.13 mg Ca/100 g). UPLC-PDA revealed the altered compositions of phenolics (flavonols were dominated by isorhamnetin-3--glucoside and isorhamnetin-3--rutinoside) and carotenoids in 4% CaL. The 4% CaL also exhibited lower polyphenol oxidase and peroxidase activities, moderate sensory acceptability with soft texture, and better nutritional values with lower calories when compared to the controls. This work is a scalable study, covering aspects of process design, physicochemical, nutritional, and enzymatic properties, as well as sensory profiling, which has potential for industrial implementation.
强化或富集食品通常与超加工食品相关联，这限制了市场上功能性食品的选择。考虑到市场潜力，尤其是针对患有骨质疏松症的老年人群，功能性食品行业应考虑开发富含生物活性物质的健康零食。本研究旨在通过浸渍或渗透脱水工艺生产具有改善的抗氧化性能和钙含量的冻干波兰嘎啦苹果。制备了含有不同浓度沙棘（SB）汁和菊粉的溶液，并在不同温度和时间下进行处理，然后通过响应面回归模型进行分析。随后，还研究了添加0 - 6%乳酸钙（CaL）对抗氧化性能和钙含量的影响。在30℃下浸渍120分钟，使用93.8%的SB汁、菊粉与SB汁比例为0:100，并添加4% CaL（以下称为“4% CaL”处理）的冻干苹果，其抗氧化性能损失最小且在可接受范围内，同时钙含量增加（2209.13毫克钙/100克）。超高效液相色谱 - 光电二极管阵列检测（UPLC - PDA）显示4% CaL处理中酚类物质（黄酮醇以异鼠李素 - 3 - O - 葡萄糖苷和异鼠李素 - 3 - O - 芸香糖苷为主）和类胡萝卜素的组成发生了变化。与对照相比，4% CaL处理还表现出较低的多酚氧化酶和过氧化物酶活性，具有中等的感官可接受性，质地柔软，热量较低，营养价值更高。这项工作是一项可扩展的研究，涵盖了工艺设计、物理化学、营养和酶学性质以及感官分析等方面，具有工业实施的潜力。
