Application of Different Pre-Treatments in the Production of Apple Chips Dried and Fried by Vacuum Combined Infrared Radiation: Bioactive Components, Bioaccessibility, Antioxidant and Antidiabetic Activities Vakum Destekli İnfrared Radyasyonla Kurutulmuş ve Kızartılmış Elma Cipsi Üretiminde Farklı Ön İşlemlerin Uygulanması: Biyoaktif Bileşenler, Biyoerişilebilirlik, Antioksidan ve Antidiyabetik Aktivite
Journal of Tekirdag Agricultural Faculty, cilt.23, sa.4, ss.1270-1281, 2026 (ESCI, Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 23 Sayı: 4
- Basım Tarihi: 2026
- Doi Numarası: 10.33462/jotaf.1798984
- Dergi Adı: Journal of Tekirdag Agricultural Faculty
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.1270-1281
- Anahtar Kelimeler: Bioaccessibility, Drying, Frying, Pre-treatments, α-glucosidase inhibitory activity
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Van Yüzüncü Yıl Üniversitesi Adresli: Evet
Özet
The effects of citric acid (0.75%), ethanol (0, 50, and 100%), and ultrasound (0, 50, and 100% amplitude) pre-treatments and their combinations on phenolic contents, bioaccessibilites, antioxidant, and α-glucosidase inhibitory activities of apple chips dried and fried by vacuum combined infrared radiation were investigated. Chlorogenic acid (116.76 mg kg-1 DM), rutin (23.65 mg kg-1 DM), catechin (18.26 mg kg-1 DM), epicatechin (47.80 mg kg-1 DM), procyanidin B1 (23.05 mg kg-1 DM), procyanidin B2 (47.66 mg kg-1 DM), and procyanidin C1 (19.31 mg kg-1 DM) were identified in fresh apple. Higher amounts of these phenolics, with the exception of rutin, were detected in dried or fried apple chips compared to fresh apple. Total phenolic, total flavonoid, and total flavan-3-ol content were found to be higher in dried and fried apple chips compared to fresh apples. The total phenolic, total flavonoid, and total flavan-3-ol content and antioxidant activity increased with increasing ultrasound amplitude in dried samples without ethanol pretreatment. However, these values decreased with the increase in ultrasonic amplitude in samples dried after ethanol pretreatment and in all fried samples. Post-digestion values of total phenolic, flavonoid, and flavan 3-ol contents were lower than pre-digestion values in all samples. Lower bioaccessibility was found when higher ethanol concentrations were used, especially in combination of ethanol and ultrasound. The α-glucosidase inhibitory activity of fresh (27.29 mg mL-1), dried (14.13-28.55 mg mL-1), and fried (25.84-30.81 mg mL-1) samples was higher compared to acarbose (30.87 mg mL-1). The inhibitory activity of α-glucosidase was higher in dried samples compared to fried samples. The results showed that using pre-treatments separately rather than together in producing apple chips with infrared radiation may be more effective in reducing quality losses in the product.