Resumen de Influence of drying temperature and ultrasound application insome quality properties of apple skin
Matheus Pasini Martins, E. Cortés, Susana Simal Florindo, Antoni Mulet Pons, Nieves Pérez-Muelas Picón, Juan Andrés Carcel Carrión
The great amount of waste produced by the food industry can be an interesting source of bioactive compounds. To this end, convective drying isone of the most extended method to stabilize the industrial by-products. However, drying conditions can affect not only drying kinetics but also the bioactivy of some compounds. Apple skin constitutes one of the main by-product generated in apple juice or cider production. It contains important amounts of functional compounds such as polyphenols or vitamin C whose extraction can be interesting. The main aim of this work was to determine the influence of drying conditions, temperature and application of ultrasound, in some quality parameters of dried apple skin. For this purpose, apple skinsamples were dried at different temperatures (-10, 30, 50 and 70 ºC) and with(20.5 kW/m3) or without application of ultrasound. Color, total phenoliccontent, antioxidant activity and vitamin C was measured in fresh and dried samples. The increase of drying temperature and the ultrasound sligthlyreduced the antioxidant properties of samples while no influence in sample color was observed.
