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Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying

Marilú Andrea Silva-Espinoza (Department of Food Technology, Universitàt Politècnica de València, Valencia, Spain)
María del Mar Camacho (Department of Food Technology, Universitàt Politècnica de València, Valencia, Spain)
Nuria Martínez-Navarrete (Department of Food Technology, Universitàt Politècnica de València, Valencia, Spain)

British Food Journal

ISSN: 0007-070X

Article publication date: 21 January 2021

Issue publication date: 28 June 2021

253

Abstract

Purpose

A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature on its physicochemical properties and on the content of bioactive compounds has been studied. This research aims to recommend the consumer, and therefore the manufacturer, the best conditions for home storage of this product, keeping its nutritional quality and antioxidant capacity, as well as maintaining its colour and crispness.

Design/methodology/approach

The water content, water activity, hygroscopicity, crispness, colour, vitamin C, β-carotene, total phenolic compounds and antioxidant activity were characterised both when the orange snack was newly obtained and after one, two and six months of storage inside zipper bags, at 4 and 20 ºC.

Findings

The results indicated that, in these conditions, the orange snack increased its water content, causing a loss in both its porosity and its characteristic crispness. Nevertheless, the bioactive compounds remained stable throughout the storage period, with the exception of β-carotene, the content of which decreased markedly when the orange snack was stored at 20 ºC.

Originality/value

Few studies have evaluated the stability of food products during home storage. The findings showed that the maximum storage time to ensure a proper texture of the orange snack studied is between two and six months, both at 4 and 20 ºC. However, from the point of view of the conservation of both vitamin C and, especially, of β-carotene, it is recommended that this product be stored in refrigeration.

Keywords

Acknowledgements

Funding: The authors thank the Ministerio de Economía, Industria y Competitividad of Spain for the financial support given through the Project AGL 2017-89251-R (AEI/FEDER-UE) and the Ministerio de Universidades for the FPU grant (FPU14 / 02633) awarded to Ms. Andrea Silva.Conflicts of interest: The authors have no conflicts of interest to declare that are relevant to the content of this article.

Citation

Silva-Espinoza, M.A., Camacho, M.d.M. and Martínez-Navarrete, N. (2021), "Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying", British Food Journal, Vol. 123 No. 6, pp. 2095-2106. https://doi.org/10.1108/BFJ-11-2020-1061

Publisher

:

Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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