Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice

The development of functional foods has evolved considerably over the years. The technological ability to produce a food with enhanced physiologically active compounds has grown significantly. The aim of this work was to study the incorporation of the beneficial compounds from mandarin low pulp juice into an apple snack using vacuum impregnation technology and to test if the final product exhibited the functional properties and components of both raw materials. Forty grams of the final product made using mandarin juice homogenized at 15 MPa could provide the same quantity of hesperidin as 250 mL of fresh mandarin juice. We also performed a chromatographic determination of the components in the final product and we also assessed its antioxidant activity.Industrial relevanceThe article research studies the technological development and the functional properties of an apple snack rich in flavonoids from mandarin juice. The development of a functional product combining apples with mandarin juice would be very interesting for several reasons. Manufacturing process, equipment and raw materials needed are easily available so that its industrial implementation will not present major problems. It would represent a novel product for the functional food industry, and the results obtained showed that the product combines the beneficial effects of both sources into one food item, or even enhances the beneficial components in the juice by protecting them through inclusion into a food structure. The snack was made from fresh apples and mandarin juice without the addition of some extra ingredient. Fruit derived products are an emerging area within functional foods. There is a growing number of authors who argue that consumption of foodstuffs can exert more benefit than active components alone since the effect of single compounds differs from the effect of their mixture and it is well established that the various provided by foodstuffs can have a relevant synergic effect.

► An apple snack rich in flavonoid from mandarin juice has been developed.
► The bioactive compounds were incorporated into the apple slices by vacuum impregnation.
► Antiradical capacities were improved if compared with fresh apple extracts.
► Forty grams of snack can provide the same quantity of hesperidin as 250 mL of mandarin juice.