Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Influence of drying temperature and ultrasound application in some quality properties of apple skin.
Matheus P. Martins, Edgar J. Cortés, Susana Simal, Antonio Mulet, Nieves Pérez-Muelas, Juan A. Cárcel

Last modified: 03-01-2019


The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying is one of the most extended method to stabilize the industrial by-products. However, drying conditions can affect not only drying kinetics but also the bioactivy of some compounds. Apple skin constitutes one of the main by-product generated in apple juice or cider production. It contains important amounts of functional compounds such as polyphenols or vitamin C whose extraction can be interesting. The main aim of this work was to determine the influence of drying conditions, temperature and application of ultrasound, in some quality parameters of dried apple skin. For this purpose, apple skin samples were dried at different temperatures (-10, 30, 50 and 70 ºC) and with (20.5 kW/m3) or without application of ultrasound. Color, total phenolic content, antioxidant activity and vitamin C was measured in fresh and dried samples. The increase of drying temperature and the ultrasound sligthly reduced the antioxidant properties of samples while no influence in sample color was observed.

Keywords: by-product; antioxidant; polyphenol; vitamin C; color.

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