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ORIGINAL PAPER
The influence of vacuum impregnation of apples by green tea with honey and elderflower juice on drying effects and selected quality factors of apple chips
1
Faculty of Life Science and Technology, Wrocław University of Environmental and Life Sciences, Poland
Submission date: 2025-11-07
Final revision date: 2025-12-19
Acceptance date: 2025-12-19
Online publication date: 2025-12-22
Publication date: 2025-12-22
Corresponding author
Marta Pasławska
Faculty of Life Science and Technology, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375, Wrocław, Poland
Faculty of Life Science and Technology, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375, Wrocław, Poland
KEYWORDS
TOPICS
ABSTRACT
Vacuum impregnation (VI) was applied to Jonagold apple slices using green tea infusion with honey (L1) and green tea with honey and elderflower juice (L2). Samples were dried by convective (CD), microwave–vacuum (MVD) and freeze drying (FD), followed by determinations of dry matter, water activity, colour parameters (L*, a*, b*), tensile properties and drying kinetics. VI slightly increased dry matter and reduced water activity in fresh slices; all dried variants reached low moisture content (9.65–13.31%) and low water activity (0.19-0.35), ensuring shelf stability. VI-modified apple chips showed higher redness and favorable colour characteristics than no pretreated. Tensile tests revealed that drying method strongly affected mechanical response at rupture: CD samples were stiff and strong but brittle, FD samples exhibited low strength and energy absorption, whereas MVD samples combined moderate stiffness with markedly higher deformation capacity and rupture work density, indicating enhanced mechanical resilience. In conclusion, VI with green tea, honey and elderflower is a promising pretreatment method to obtain stable, attractive apple chips.
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| eISSN: | 2719-423X |
| ISSN: | 1642-686X |
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