Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts

Juan Rodríguez Ramírez; Adriana Nayeli  Robles Herrera; Laura Victoria Aquino González; Lilia Leticia Méndez Lagunas; M. C. González Martínez

Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts

Juan Rodríguez Ramírez, Adriana Nayeli Robles Herrera, Laura Victoria Aquino González, Lilia Leticia Méndez Lagunas, M. C. González Martínez

Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR),Unidad Oaxaca

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

Edible coatings, applied to food before convective drying, could preserve the
sensory and nutritional properties of dehydrated products. The effect of an
edible coating of HPMC with natural extracts was studied on the color change
and antioxidant content of dehydrated apple slices. The HPMC coating did not
affect the water loss during the drying and favored a high retention of total
phenolic compounds (TPC). The white index (WI) was significantly higher in
sample with HPMC than those without coating. The combination of HPMC
coating with extracts preserve the color and TPC compared to the only use of
HPMC or extracts

Original language	American English
Title of host publication	Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts
Publisher	IDS’2022 – 22nd International Drying Symposium
Pages	1-7
Number of pages	7
State	Published - 26 Jun 2022

Cite this

Rodríguez Ramírez, J., Robles Herrera, A. N., Aquino González, L. V., Méndez Lagunas, L. L., & González Martínez, M. C. (2022). Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts. In Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts (pp. 1-7). IDS’2022 – 22nd International Drying Symposium.

Rodríguez Ramírez, Juan ; Robles Herrera, Adriana Nayeli ; Aquino González, Laura Victoria et al. / Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts. Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts. IDS’2022 – 22nd International Drying Symposium, 2022. pp. 1-7

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title = "Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts",

abstract = "Edible coatings, applied to food before convective drying, could preserve thesensory and nutritional properties of dehydrated products. The effect of anedible coating of HPMC with natural extracts was studied on the color changeand antioxidant content of dehydrated apple slices. The HPMC coating did notaffect the water loss during the drying and favored a high retention of totalphenolic compounds (TPC). The white index (WI) was significantly higher insample with HPMC than those without coating. The combination of HPMCcoating with extracts preserve the color and TPC compared to the only use ofHPMC or extracts",

author = "{Rodr{\'i}guez Ram{\'i}rez}, Juan and {Robles Herrera}, {Adriana Nayeli} and {Aquino Gonz{\'a}lez}, {Laura Victoria} and {M{\'e}ndez Lagunas}, {Lilia Leticia} and {Gonz{\'a}lez Mart{\'i}nez}, {M. C.}",

year = "2022",

month = jun,

day = "26",

language = "American English",

pages = "1--7",

booktitle = "Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts",

publisher = "IDS{\textquoteright}2022 – 22nd International Drying Symposium",

}

Rodríguez Ramírez, J, Robles Herrera, AN, Aquino González, LV , Méndez Lagunas, LL & González Martínez, MC 2022, Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts. in Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts. IDS’2022 – 22nd International Drying Symposium, pp. 1-7.

Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts. / Rodríguez Ramírez, Juan; Robles Herrera, Adriana Nayeli ; Aquino González, Laura Victoria et al.
Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts. IDS’2022 – 22nd International Drying Symposium, 2022. p. 1-7.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts

AU - Rodríguez Ramírez, Juan

AU - Robles Herrera, Adriana Nayeli

AU - Aquino González, Laura Victoria

AU - Méndez Lagunas, Lilia Leticia

AU - González Martínez, M. C.

PY - 2022/6/26

Y1 - 2022/6/26

N2 - Edible coatings, applied to food before convective drying, could preserve thesensory and nutritional properties of dehydrated products. The effect of anedible coating of HPMC with natural extracts was studied on the color changeand antioxidant content of dehydrated apple slices. The HPMC coating did notaffect the water loss during the drying and favored a high retention of totalphenolic compounds (TPC). The white index (WI) was significantly higher insample with HPMC than those without coating. The combination of HPMCcoating with extracts preserve the color and TPC compared to the only use ofHPMC or extracts

AB - Edible coatings, applied to food before convective drying, could preserve thesensory and nutritional properties of dehydrated products. The effect of anedible coating of HPMC with natural extracts was studied on the color changeand antioxidant content of dehydrated apple slices. The HPMC coating did notaffect the water loss during the drying and favored a high retention of totalphenolic compounds (TPC). The white index (WI) was significantly higher insample with HPMC than those without coating. The combination of HPMCcoating with extracts preserve the color and TPC compared to the only use ofHPMC or extracts

M3 - Conference contribution

SP - 1

EP - 7

BT - Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts

PB - IDS’2022 – 22nd International Drying Symposium

ER -

Rodríguez Ramírez J, Robles Herrera AN, Aquino González LV , Méndez Lagunas LL, González Martínez MC. Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts. In Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts. IDS’2022 – 22nd International Drying Symposium. 2022. p. 1-7

Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts

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