Potentially Functional Apple Snacks Infused in the <i>Hibiscus sabdariffa</i> Extract Obtained by Convective and Infrared Drying: Kinetics of Drying and Phytochemical Analysis.

ABSTRACT: Apple snacks were obtained by using convective air (CD) and infrared drying (IR). The apple slices were immersed in Hibiscus sabdariffa aqueous extract for 30 min, followed by drying at temperatures varying between 50°C and 70°C. The kinetics of drying data were analyzed based on higher values of R ² and lower SSR values and fitted to the Page model. The effective moisture diffusivity was higher for infused samples. The color of the infused sample increases, whereas the other colorimetric indices denote the appearance of enzymatic and non-enzymatic browning. The browning index indicated a combined inhibitory effect of Hibiscus extract and temperature, up to 70°C, on oxidative enzymes. Regardless of the drying method, the infused samples showed

SUBMITTER: Stan Boldea L 

PROVIDER: S-EPMC11876776 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature