Physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘fuji’ apple: insights into variable relationships

Özge Horzum; Hande Tahmaz Karaman; Hatice Dumanoğlu

doi:10.31015/2025.2.33

EN

Physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘fuji’ apple: insights into variable relationships

Abstract

This study investigated the physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘Fuji’ apples, focusing on bioactive compound retention, color stability, and sugar composition. Drying, a widely used preservation method significantly affects these attributes by altering phenolic content, antioxidant capacity, and vitamin C levels. Fresh apples exhibited the highest total phenolic content and antioxidant activity while drying processes led to reductions due to thermal degradation and enzymatic oxidation. In contrast, anthocyanin content increased in apple chips, suggesting improved pigment extraction. Significant color changes and browning effects were observed in dried apples and apple chips, primarily due to enzymatic browning. Sugar composition varied among apple products, with higher fructose levels in apple chips and stable sucrose content across all forms. Principal component analysis (PCA) highlighted distinctions between fresh and processed apples based on chemical composition and processing effects. These findings emphasize the need for optimized drying techniques to minimize nutrient loss while maintaining desirable sensory and functional properties. This study provides valuable insights into the impact of drying on apple quality, contributing to the development of nutritionally superior dried fruit products.

Keywords

Drying, Apple products, Phenolic compounds, Antioxidant activity, Sugar composition, Color stability

Thanks

The authors would like to thank Dr. Nalan Bakoğlu for her assistance with the HPLC analysis.

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Details

Primary Language

English

Subjects

Drying Technologies

Journal Section

Research Article

Authors

Özge Horzum ^*
0000-0003-2030-5613
Türkiye

Hande Tahmaz Karaman
0000-0003-4842-6441
Türkiye

Hatice Dumanoğlu
0000-0002-7099-7630
Türkiye

Publication Date

June 26, 2025

Submission Date

May 1, 2025

Acceptance Date

June 16, 2025

Published in Issue

Year 2025 Volume: 9 Number: 2

DOI

https://doi.org/10.31015/2025.2.33

IZ

https://izlik.org/JA56FH63SZ

APA

Horzum, Ö., Tahmaz Karaman, H., & Dumanoğlu, H. (2025). Physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘fuji’ apple: insights into variable relationships. International Journal of Agriculture Environment and Food Sciences, 9(2), 599-607. https://doi.org/10.31015/2025.2.33

AMA

1.Horzum Ö, Tahmaz Karaman H, Dumanoğlu H. Physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘fuji’ apple: insights into variable relationships. int. j. agric. environ. food sci. 2025;9(2):599-607. doi:10.31015/2025.2.33

Chicago

Horzum, Özge, Hande Tahmaz Karaman, and Hatice Dumanoğlu. 2025. “Physicochemical and Functional Quality Characteristics of Fresh, Dried, and Chip Forms of ‘fuji’ Apple: Insights into Variable Relationships”. International Journal of Agriculture Environment and Food Sciences 9 (2): 599-607. https://doi.org/10.31015/2025.2.33.

EndNote

Horzum Ö, Tahmaz Karaman H, Dumanoğlu H (June 1, 2025) Physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘fuji’ apple: insights into variable relationships. International Journal of Agriculture Environment and Food Sciences 9 2 599–607.

IEEE

[1]Ö. Horzum, H. Tahmaz Karaman, and H. Dumanoğlu, “Physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘fuji’ apple: insights into variable relationships”, int. j. agric. environ. food sci., vol. 9, no. 2, pp. 599–607, June 2025, doi: 10.31015/2025.2.33.

ISNAD

Horzum, Özge - Tahmaz Karaman, Hande - Dumanoğlu, Hatice. “Physicochemical and Functional Quality Characteristics of Fresh, Dried, and Chip Forms of ‘fuji’ Apple: Insights into Variable Relationships”. International Journal of Agriculture Environment and Food Sciences 9/2 (June 1, 2025): 599-607. https://doi.org/10.31015/2025.2.33.

JAMA

1.Horzum Ö, Tahmaz Karaman H, Dumanoğlu H. Physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘fuji’ apple: insights into variable relationships. int. j. agric. environ. food sci. 2025;9:599–607.

MLA

Horzum, Özge, et al. “Physicochemical and Functional Quality Characteristics of Fresh, Dried, and Chip Forms of ‘fuji’ Apple: Insights into Variable Relationships”. International Journal of Agriculture Environment and Food Sciences, vol. 9, no. 2, June 2025, pp. 599-07, doi:10.31015/2025.2.33.

Vancouver

1.Özge Horzum, Hande Tahmaz Karaman, Hatice Dumanoğlu. Physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘fuji’ apple: insights into variable relationships. int. j. agric. environ. food sci. 2025 Jun. 1;9(2):599-607. doi:10.31015/2025.2.33

Cited By

Multivariate Evaluation of Vitamin and Mineral Retention Across Diverse Foods and Processing Methods

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https://doi.org/10.31015/2025.4.38

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Abstract

Physicochemical and functional quality characteristics of fresh, dried, and chip forms of ‘fuji’ apple: insights into variable relationships

Abstract

Keywords

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

Multivariate Evaluation of Vitamin and Mineral Retention Across Diverse Foods and Processing Methods

Abstracting & Indexing Services

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