Color change and antioxidant content in dehydrated apple slices previously coated with HPMC and vegetable extracts

Abstract

Edible coatings, applied to food before convective drying, could preserve the sensory and nutritional properties of dehydrated products. The effect of an edible coating of HPMC with natural extracts was studied on the color change and antioxidant content of dehydrated apple slices. The HPMC coating did not affect the water loss during the drying and favored a high retention of total phenolic compounds (TPC). The white index (WI) was significantly higher in sample with HPMC than those without coating. The combination of HPMC coating with extracts preserve the color and TPC compared to the only use of HPMC or extracts.