This research article explores the sustainable development of an apple snack enriched with blueberry juice and trehalose. The study investigates the drying kinetics of apple slices vacuum-impregnated with blueberry juice and trehalose and modeled the air-drying kinetics using an image analysis approach to monitor the process. Additionally, it evaluates the impact of trehalose on the retention of anthocyanins during the drying process. The authors found that trehalose accelerates the drying kinetics and enhances anthocyanin retention in the apple slices, suggesting a more sustainable approach to producing fruit snacks. DOI: https://doi.org/10.3390/su13169204

More info: https://juancastagnini.github.io/

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