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  • Author or Editor: K. Allaf x
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The present study deals with the impact of storage time on the quality of dehydrofrozen versus conventionally frozen apple. Samples were submitted to freezing as fresh fruit or following the first stage of air drying. The quality was evaluated along a freezing storage period of 18 months under -18 °C. Thaw exudate water (TEW), total colour difference (TCD), and total polyphenol content (TPC) of dehydrofrozen/thawed samples were assessed regarding the water content (W) versus the frozen storage time (FST) (0-18 months). Dehydrofreezing exhibited significant effects on TEW and TCD of dehydrofrozen/thawed apples. Indeed, the lower the W, the lower the TEW content and TCD of partially dried frozen/thawed samples. TPC losses were significant for samples without any pre-dehydration stage and decreased when initial water content decreased. The 18-month frozen storage at -18 °C had the most insignificant effects on all quality response variables for the previously most dried samples. Thus, adequate drying of fruit before freezing is a relevant way to maintain the stability of fruit quality during long-term storage.

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Abstract

Pre-drying prior to freezing may reduce several freezing drawbacks. Nevertheless, drying may cause nutritional quality losses. Instant Controlled Pressure Drop process has been proposed to intensify pre-drying process. This research is dedicated to study the evolution of the main bioactive compounds (total phenolics, flavonoid, and tannins contents) of quince dehydrofrozen fruits. Fresh samples were subjected to air drying at 40 °C and 3 m s−1 air velocity down to a final water content of 0.3 g g−1 db. Pre-dried samples were Instant Controlled Pressure Drop (DIC) treated under different conditions, i.e. saturated steam pressure (P) and treatment time (t), following a 2-factor/5-level Experimental Design. Treated fruits were frozen at –30 °C then were thawed at 20 °C in order to study the impacts of DIC on phenolic compounds. Response Surface Methodology (RSM) confirmed that pressure was the most influencing parameter in terms of polyphenol, flavonoid, and tannins contents. Finally, DIC pre-treatment allowed the improvement of phenolic content retention compared to untreated DIC samples.

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