Implication of water activity on the bioactive compounds and physical properties of cocona (Solanum sessiliflorum Dunal) chips

Autores UPV
Revista Food and Bioprocess Technology


The effect of water activity on the quality parameters of cocona chips obtained by a combined osmotic dehydration and hot air-drying method has been studied. Applying the combined treatment resulted in a product with 0.055± 0.005 g water/g product in 4.3 h of drying. Although this treatment caused a significant decrease (p<0.05) in the bioactive compounds analyzed, the antioxidant activity of the samples remained stable compared to fresh fruit. The applied treatment permitted the development of a sweet, crispy snack with acceptable optical and mechanical properties. To evaluate the stability of the cocona chips during storage, the water sorption behaviour (20 °C) and the relationship between the water content, water activity and the glass transition were also studied. Results showed that in order to ensure the functional quality preservation of cocona chips during long-term storage and avoid the crispness loss, the glassy state of the amorphous matrix must be guaranteed.