Search for Author, Title, Keyword
ORIGINAL ARTICLE
Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks
 
More details
Hide details
1
Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776, Warsaw, Poland
CORRESPONDING AUTHOR
Magdalena Karwacka   

Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska Street, 02-776, Warsaw, Poland
Submission date: 2021-08-31
Final revision date: 2021-10-20
Acceptance date: 2021-11-04
Online publication date: 2021-12-01
Publication date: 2021-12-01
 
 
KEYWORDS
TOPICS
ABSTRACT
The food industry is committed to supplying nutritious products that are attractive and convenient for consumers. Freeze-dried fruit and vegetable snacks that exemplify such products are difficult to obtain since it is necessary to use a carrier agent (usually a hydrocolloid ingredient) which meets the requirements of a sustainable development conceptual framework. Therefore, research has been undertaken to replace such a carrier agent with food waste fruit pomace. This study compared selected physicochemical properties of freeze-dried vegetable snacks obtained through the addition of sodium alginate and dried apple pomace powder in terms of the viability of replacing hydrocolloid carrier agents in freeze-dried products with fruit pomace. Three vegetable sets containing: yellow bean, carrot and potato were prepared and modified by adding diverse carrier agents. Snacks with the addition of dried apple pomace powder featured higher dry matter content and true and apparent density, but sodium alginate-structured products were harder and more porous. Dried apple pomace powder improved the health-promoting properties of the snacks, such as total phenolic content and antioxidant capacity. The type of additive also affected the internal structure of the products. The results indicate that the application of both dried apple pomace powder and sodium alginate as carrier agents can result in snacks characterised by repeatable quality, but it is unclear whether the total replacement of hydrocolloid is sustainably efficient.
FUNDING
This work was funded by the National Centre for Research and Development, as part of the III BIOSTRATEG. “The development of an innovative carbon footprint calculation method for the basic basket of food products" – task in the project "Development of healthy food production technologies taking into consideration nutritious food waste management and carbon footprint calculation methodology" BIOSTRATEG3/343817/17/NCBR/2018.
 
REFERENCES (43)
1.
Antonic, B., Jancikova, S., Dordevic, D., Tremlova, B. (2020). Apple pomace as food fortification ingredient: A systematic review and meta‐analysis. Journal of Food Science, 85(10), 2977-2985. https://doi.org/10.1111/1750-3....
 
2.
AOAC International. Official Methods of Analysis of AOAC International, 17th ed.; AOAC International: Rockville, MD, USA, 2002.
 
3.
Bhatta, S., Stevanovic Janezic, T., Ratti, C. (2020). Freeze-drying of plant-based foods. Foods, 9(1), art. no. 87. https://doi.org/10.3390/foods9....
 
4.
Borchard, W., Kenning, A., Kapp, A., Mayer, C. (2005). Phase diagram of the system sodium alginate/water: A model for biofilms. International Journal of Biological Macromolecules, 35(5), 247-256. https://doi.org/10.1016/j.ijbi....
 
5.
Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-....
 
6.
Cassanelli, M., Norton, I., Mills, T. (2018). Role of gellan gum microstructure in freeze drying and rehydration mechanisms. Food Hydrocolloids, 75, 51-61. https://doi.org/10.1016/j.food....
 
7.
Ciurzyńska, A., Cieśluk, P., Barwińska, M., Marczak, W., Ordyniak, A., Lenart, A., Janowicz, M. (2019a). Eating habits and sustainable food production in the development of innovative “healthy” snacks. Sustainability, 11(10), art. no. 2800. https://doi.org/10.3390/su1110....
 
8.
Ciurzyńska, A., Jasiorowska, A., Ostrowska-Ligęza, E., Lenart, A. (2019b). The influence of the structure on the sorption properties and phase transition temperatures of freeze-dried gels. Journal of Food Engineering, 252, 18-27. https://doi.org/10.1016/j.jfoo....
 
9.
Ciurzyńska, A., Marczak, W., Lenart, A., Janowicz, M. (2020). Production of innovative freeze-dried vegetable snack with hydrocolloids in terms of technological process and carbon footprint calculation. Food Hydrocolloids, 108, art. no. 105993. https://doi.org/10.1016/j.food....
 
10.
Ciurzyńska, A., Mieszkowska, A., Olsiński, I., Lenart, A. (2017). The effect of composition and aeration on selected physical and sensory properties of freeze-dried hydrocolloid gels. Food Hydrocolloids, 67, 94-103. https://doi.org/10.1016/j.food....
 
11.
Ciurzyńska, A., Lenart, A. (2011). Freeze-drying-application in food processing and biotechnology - a review. Polish Journal of Food and Nutrition Sciences, 61(3), 165-171. https://doi.org/10.2478/v10222....
 
12.
Duan, X., Yang, X., Ren, G., Pang, Y., Liu, L., Liu, Y. (2016). Technical aspects in freeze-drying of foods. Drying Technology, 34(11), 1271-1285. https://doi.org/10.1080/073739....
 
13.
Gondek, E., Jakubczyk, E., Herremans, E., Verlinden, B., Hertog, M., Vandendriessche, T., Verboven, P., Antoniuk, A., Bongaers, E., Estrade, P., Nicolaï, B.M. (2013). Acoustic, mechanical and microstructural properties of extruded crisp bread. Journal of Cereal Science, 58(1), 132-139. https://doi.org/10.1016/j.jcs.....
 
14.
Karwacka, M., Ciurzyńska, A., Lenart, A., Janowicz, M. (2020). Sustainable development in the agri-food sector in terms of the carbon footprint: A Review. Sustainability, 12(16), art. no. 6463. https://doi.org/10.3390/su1216....
 
15.
Koua, B.K., Koffi, P.M.E., Gbaha, P. (2019). Evolution of shrinkage, true density, porosity, heat and mass transfer coefficients during indirect solar drying of cocoa beans. Journal of the Saudi Society of Agricultural Sciences, 18(1), 72-82. https://doi.org/10.1016/j.jssa....
 
16.
Krokida, M.K., Maroulis, Z.B., Saravacos, G.D. (2001). The effect of the method of drying on the colour of dehydrated products. International Journal of Food Science & Technology, 36(1), 53-59. https://doi.org/10.1046/j.1365....
 
17.
Krokida, M.K., Tsami, E., Maroulis, Z.B. (1998). Kinetics of color changes during drying of some fruits and vegetables. Drying Technology, 16(3-5), 667-685. https://doi.org/10.1080/073739....
 
18.
Kruczek, M., Drygaś, B., Habryka, C. (2016). Pomace in fruit industry and their contemporary potential application. World Scientific News, 48, 259-265.
 
19.
Kuo, C.C., Qin, H., Cheng, Y., Jiang, X., Shi, X. (2021). An integrated manufacturing strategy to fabricate delivery system using gelatin/alginate hybrid hydrogels: 3D printing and freeze-drying. Food Hydrocolloids, 111, art. no. 106262. https://doi.org/10.1016/j.food....
 
20.
Liew, S.Q., Teoh, W.H., Yusoff, R., Ngoh, G.C. (2019). Comparisons of process intensifying methods in the extraction of pectin from pomelo peel. Chemical Engineering and Processing-Process Intensification, 143, art. no. 107586. https://doi.org/10.1016/j.cep.....
 
21.
Marques, L.G., Silveira, A.M., Freire, J.T. (2006). Freeze-drying characteristics of tropical fruits. Drying Technology, 24(4), 457-463. https://doi.org/10.1080/073739....
 
22.
Masiarz, E., Kowalska, H., Bednarska, M. (2019). The application of plant pomace as a source of dietary fiber and other bio-ingredients in the creation of pro-healthy, sensory and technological properties of baking products®. Postępy Techniki Przetwórstwa Spożywczego, 1, 103-107.
 
23.
Methakhup, S., Chiewchan, N., Devahastin, S. (2005). Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. LWT - Food Science and Technology, 38(6), 579-587. https://doi.org/10.1016/j.lwt.....
 
24.
Meullenet, J.F., Gross, J. (1999). Instrumental single and double compression tests to predict sensory texture characteristics of foods. Journal of Texture Studies, 30(2), 167-180. https://doi.org/10.1111/j.1745....
 
25.
Nowak, D., Jakubczyk, E. (2020). The freeze-drying of foods—The characteristic of the process course and the effect of its parameters on the physical properties of food materials. Foods, 9(10), art. no. 1488. https://doi.org/10.3390/foods9....
 
26.
Oikonomopoulou, V.P., Krokida, M.K., Karathanos, V.T. (2011). The influence of freeze drying conditions on microstructural changes of food products. Procedia Food Science, 1, 647-654. https://doi.org/10.1016/j.prof....
 
27.
Oyinloye, T.M., Yoon, W.B. (2020). Effect of freeze-drying on quality and grinding process of food produce: A review. Processes, 8(3), art. no. 354. https://doi.org/10.3390/pr8030....
 
28.
Pieniazek, F., Messina, V. (2017). Texture and color analysis of freeze-dried potato (cv. Spunta) using instrumental and image analysis techniques. International Journal of Food Properties, 20(6), 1422-1431. https://doi.org/10.1080/109429....
 
29.
Rahman, M.S., Labuza, T.P. (2020). Water activity and food preservation. In M.S. Rahman (Ed.) Handbook of Food Preservation. 3rd edition, CRC Press, Boca Raton, pp. 487-506. https://doi.org/10.1201/978042....
 
30.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. https://doi.org/10.1016/S0891-....
 
31.
Rhim, J.W. (2004). Physical and mechanical properties of water resistant sodium alginate films. LWT - Food Science and Technology, 37(3), 323-330. https://doi.org/10.1016/j.lwt.....
 
32.
Rowicka, R., Nowak, D., Lewicki, P.P. (2002). Effect of water activity on mechanical properties of freeze-dried apple cubes. Żywność. Nauka. Technologia. Jakość, 1(30), 66-78 (in Polish; English abstract).
 
33.
Silva-Espinoza, M.A., del Mar Camacho, M., Martínez-Navarrete, N. (2020). Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack. LWT - Food Science and Technology, 127, art. no. 109415. https://doi.org/10.1016/j.lwt.....
 
34.
Silva‐Espinoza, M.A., Salvador, A., Camacho, M.D.M., Martínez‐Navarrete, N. (2021). Impact of freeze‐drying conditions on the sensory perception of a freeze‐dried orange snack. Journal of the Science of Food and Agriculture, 101(11), 4585-4590. https://doi.org/10.1002/jsfa.1....
 
35.
Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178. https://doi.org/10.1016/S0076-....
 
36.
Skinner, R.C., Gigliotti, J.C., Ku, K.M., Tou, J.C. (2018). A comprehensive analysis of the composition, health benefits, and safety of apple pomace. Nutrition Reviews, 76(12), 893-909. https://doi.org/10.1093/nutrit....
 
37.
Suárez, B., Álvarez, Á.L., García, Y.D., del Barrio, G., Lobo, A.P., Parra, F. (2010). Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace. Food Chemistry, 120(1), 339-342. https://doi.org/10.1016/j.food....
 
38.
Tarko, T., Duda-Chodak, A., Bebak, A. (2012). Biological activity of selected fruit and vegetable pomaces. Żywność. Nauka. Technologia. Jakość, 19(4), 55-65 (in Polish; English abstract).
 
39.
Tsami, E., Krokida, M.K., & Drouzas, A.E. (1998). Effect of drying method on the sorption characteristics of model fruit powders. Journal of Food Engineering, 38(4), 381-392. https://doi.org/10.1016/S0260-....
 
40.
van Kleef, E., Otten, K., van Trijp, H.C. (2012). Healthy snacks at the checkout counter: A lab and field study on the impact of shelf arrangement and assortment structure on consumer choices. BMC Public Health, 12(1), art. no. 1072. https://doi.org/10.1186/1471-2....
 
41.
Voda, A., Homan, N., Witek, M., Duijster, A., van Dalen, G., van der Sman, R., Nijsse, J., van Vliet, L., Van As, H., van Duynhoven, J. (2012). The impact of freeze-drying on microstructure and rehydration properties of carrot. Food Research International, 49(2), 687-693. https://doi.org/10.1016/j.food....
 
42.
Wichrowska, D., Żary-Sikorska, E. (2015). Health-promoting properties of apple press pomace. Inżynieria i Aparatura Chemiczna, 54(5), 286-287 (in Polish).
 
43.
Zalewska, M., Otreszko-Arski, A., Zalewski, M. (2016). The influence of convective drying and freeze drying on the colour of selected fruits. Aparatura Badawcza i Dydaktyczna, 21, 141-145 (in Polish).
 
eISSN:2083-6007
ISSN:1230-0322