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Food Science and Human Wellness 2021, 10(2): 174-182 https://doi.org/10.1016/j.fshw.2021.02.006
Research Article | Open Access | Issue | Published: 22 March 2021

Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments

Show Author's Information Qiancheng Maa,b,  Jinfeng Bia( ),  Jianyong Yia( ),  Xinye Wua,  Xuan Lia,  Yuanyuan Zhaoa
Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Color, Phenolic compounds, Apple peel, Heat pump drying, Antioxidant capacity
Cite this article:
Ma Q, Bi J, Yi J, et al. Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments. Food Science and Human Wellness, 2021, 10(2): 174-182. https://doi.org/10.1016/j.fshw.2021.02.006
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Abstract Full text About this article

To realize high-value utilization of discarded apple peel, this study investigated the effects of three selected commercial drying methods on drying kinetics, microstructure, color, phenolic stability and antioxidant capacity of apple peel. Apple peel was dehydrated by hot air drying (AD) at 75, 65 and 55 ℃, heat pump drying (HP) at 65, 55 and 45 ℃, and vacuum freeze-drying (FD), respectively. The results showed that HP was superior to AD and FD in terms of drying rate. In addition, HP at 65 ℃ provided high-quality dried apple peel due to less browning and brighter appearance, the highest retention of total phenolics (29.35 mg/g) and the strongest antioxidant activities, with the highest ABTS and FRAP value of 127.15 and 219.57 μmol TE/g, respectively. The content of the six major individual phenolics, i.e. caffeic acid, (-)-epicatechin, hyperoside, rutin, phlorizin and quercitrin, were found to be the highest in HP dried samples. Interestingly, the content of rutin was even increased after HP compared to the fresh sample. Considering drying efficiency, organoleptic quality and phenolic stability of the products, HP at 65 ℃ is suggested for drying of apple peel.


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About this article

Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments

Show Author's information Qiancheng Maa,b, Jinfeng Bia( ), Jianyong Yia( ), Xinye Wua, Xuan Lia, Yuanyuan Zhaoa
Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

To realize high-value utilization of discarded apple peel, this study investigated the effects of three selected commercial drying methods on drying kinetics, microstructure, color, phenolic stability and antioxidant capacity of apple peel. Apple peel was dehydrated by hot air drying (AD) at 75, 65 and 55 ℃, heat pump drying (HP) at 65, 55 and 45 ℃, and vacuum freeze-drying (FD), respectively. The results showed that HP was superior to AD and FD in terms of drying rate. In addition, HP at 65 ℃ provided high-quality dried apple peel due to less browning and brighter appearance, the highest retention of total phenolics (29.35 mg/g) and the strongest antioxidant activities, with the highest ABTS and FRAP value of 127.15 and 219.57 μmol TE/g, respectively. The content of the six major individual phenolics, i.e. caffeic acid, (-)-epicatechin, hyperoside, rutin, phlorizin and quercitrin, were found to be the highest in HP dried samples. Interestingly, the content of rutin was even increased after HP compared to the fresh sample. Considering drying efficiency, organoleptic quality and phenolic stability of the products, HP at 65 ℃ is suggested for drying of apple peel.

Keywords: Color, Phenolic compounds, Apple peel, Heat pump drying, Antioxidant capacity

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Publication history

Received: 22 January 2020
Revised: 20 March 2020
Accepted: 27 March 2020
Published: 22 March 2021
Issue date: March 2021

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© 2021 Beijing Academy of Food Sciences.

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Acknowledgement

This work was supported by the National Key R & D Program of China (2016YFD0400700, 2016YFD0400704) and the Central Public-interest Scientific Institution Basal Research Fund (No. S2019RCCG01).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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