Effect of impregnation‐osmodehydration with Hibiscus sabdariffa extracts on the bioactive compounds and sensory acceptance of apple wedges: Fresh, convective dried, and stored

• Published in: Journal of food processing and preservation Vol. 46; no. 11
• Main Authors: Hernández‐Carranza, Paola, Heredia‐Soberanes, Karla, Ruiz‐López, Irving Israel, Ochoa‐Velasco, Carlos Enrique
• Format: Journal Article
• Language: English
• Published: 01.11.2022
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.17110

This study aimed to evaluate the effect of the impregnation‐osmodehydration with Hibiscus sabdariffa extracts on the bioactive compounds and sensory acceptance of apple wedges. The physicochemical characteristics, color, total anthocyanins (TA), total phenolic compounds (TPC), and antioxidant capacity (AC) of pretreated and convective dried apple wedges were analyzed at the beginning and after 28 days of storage with and without light exposure. Pretreatments with Hibiscus sabdariffa extracts significantly affected (p < .05) the physicochemical, color, and antioxidant characteristics of apple wedges, increasing their TPC and AC in the range of 77.0–95.1% and 103.7–120.9%, respectively, which is associated with the high anthocyanins content (290.2 ± 10.1 mg cyanidin/100 g) of the Hibiscus sabdariffa extract. Moreover, convective drying concentrated the bioactive compounds of apple wedges. Although color and antioxidant characteristics were affected by the storage time, a lesser effect was observed stored under dark conditions. Impregnated‐osmodehydrated apple wedges were well‐accepted by the consumers. Practical applications This research shows applications for developing healthy snacks. Roselle flower may be used in fresh fruit to improve its antioxidant characteristics. The impregnation process is a technique used to introduce solutes into a food matrix. It is employed to enrich foods with bioactive and/or functional compounds, resulting in healthier food products.