Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes
Yara Paula Nishiyama-Hortense,
Carolina Olivati,
Victoria Diniz Shimizu-Marin,
Ana Carolina Gonçales,
Natália Soares Janzantti,
Roberto Da Silva,
Ellen Silva Lago-Vanzela,
Sergio Gómez-Alonso
Affiliations
Yara Paula Nishiyama-Hortense
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo n° 2265, São José do Rio Preto 15054-000, Brazil
Carolina Olivati
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo n° 2265, São José do Rio Preto 15054-000, Brazil
Victoria Diniz Shimizu-Marin
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo n° 2265, São José do Rio Preto 15054-000, Brazil
Ana Carolina Gonçales
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo n° 2265, São José do Rio Preto 15054-000, Brazil
Natália Soares Janzantti
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo n° 2265, São José do Rio Preto 15054-000, Brazil
Roberto Da Silva
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo n° 2265, São José do Rio Preto 15054-000, Brazil
Ellen Silva Lago-Vanzela
Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo n° 2265, São José do Rio Preto 15054-000, Brazil
Sergio Gómez-Alonso
Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha (UCLM), Avenue Camilo José Cela s/n, 13071 Ciudad Real, Spain
This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs), including anthocyanins, flavonols, and hydroxycinnamic acid derivatives, using HPLC-DAD-ESI-MS/MS, were conducted. Sensory quality was also assessed through an acceptance and sensory profile analysis using the rate-all-that-apply methodology. The results showed that the FC had physicochemical characteristics similar to other structured fruits that use hydrocolloids. Additionally, they presented a complex composition of PCs, predominantly including anthocyanins derived from malvidin (tri-substituted methoxylated anthocyanins), notably cumarylated ones. Flavonols compounds comprised the 3-glucoside series of myricetin, quercetin, laricitrin, kaempferol, isorhamnetin, and syringetin; the 3-galactoside series of myricetin and quercetin; and the 3-glucuronic acid series of myricetin and quercitin, along with rutin. The presence of caftaric acid, coutaric acid, fertaric acid, and p-coumaroyl-glucose was also detected, alongside caffeic acid-O-glucoside 1, caffeic acid-O-glucoside 2, chlorogenic acid, 4-O-p-coumaroylquinic acid, and dicaffeoylquinic acid. In conclusion, the selection of natural ingredients was technologically suitable for obtaining an FC. Despite using conventional drying at 60 °C, the product showed notable concentrations of PCs and also achieved great sensory acceptance.
